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