Maggiano's Little Italy Linguine Shrimp Aglio
Olio with Broccoli
Makes 4 servings
3 ounces extra virgin olive oil
3 tablespoons garlic (freshly sliced)
1/2 pound broccoli florets (1-inch pieces)
12 shrimp, peeled and deveined (21-25 count)
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)
Heat extra virgin olive oil in a saut� pan. Add garlic; cook one
minute until a lightly toasted golden brown color is achieved. Add
broccoli and shrimp and continue to saut� 3-4 minutes over low heat;
season with salt and pepper. Add white wine, deglaze pan, and reduce
liquid by half. Add linguine pasta (Al dente) and warm; add lemon.
Finish pasta with butter, salt, pepper and cheese.
To assemble: Place tossed pasta in a shallow bowl - pasta on the
bottom, with shrimp and broccoli on the top. Garnish with shaved
Parmesan. Source: Chef Keith Brunell from
Maggiano's Little Italy |