Maggiano's Little Italy Linguine
Shrimp Aglio Olio with Broccoli

Yield: 4 servings

Ingredients

• 3 ounces extra virgin olive oil
• 3 tablespoons garlic (freshly sliced)
• 1/2 pound broccoli florets (1 inch pieces)
• 12 (21-25 count) shrimp, peeled and deveined
• 10 ounces white wine (dry Chablis)
• 1 pound linguine pasta (pre-cooked)
• 3 ounces whole butter (unsalted)
• 1 lemon, freshly squeezed
• 1/8 cup fresh basil (chiffonade)
• 1/8 cup Italian parsley (chiffonade)
• Salt to taste
• Fresh black pepper to taste
• 1/8 cup Parmesan (Reggiano)

Instructions

1. Heat extra virgin olive oil in a saute pan. Add garlic; cook one minute until a lightly toasted golden brown color is achieved.
2. Add broccoli and shrimp and continue to saute 3-4 minutes over low heat; season with salt and pepper.
3. Add white wine, deglaze pan, and reduce liquid by half.
4. Add linguine pasta (al dente) and warm; add lemon.
5. Finish pasta with butter, salt, pepper and cheese.
6. To assemble: Place tossed pasta in a shallow bowl - pasta on the bottom, with shrimp and broccoli on the top.
7. Garnish with shaved Parmesan.

Attribution

Posted by GayleL at Recipe Goldmine 9:21:32am 5/12/03.

Source: wfaa.com - Chef Keith Brunell from Maggiano's Little Italy