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| Linguine Shrimp Aglio Olio with Broccoli
3 ounces of Extra virgin olive oil
3 tablespoons of garlic, freshly sliced
1/2 pound of broccoli florets, cut into 1"pieces
12 Shrimp; peeled and deveined
10 ounces of White wine; Chablis dry
1 pound of Linguine pasta; pre-cooked
one 3 ounce who butter; unsalted
1 Lemon, freshly squeezed
1/8 cup of fresh basil; chiffonade
1/8 cup of Italian parsley; chiffonade
Salt, to taste
Fresh black pepper, to taste
1/8 cup Parmesan; Reggiano |
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Heat Extra Virgin Olive oil in a sauté pan. Add garlic; cook one minute until a lightly toasted golden brown color is achieved. Add broccoli and shrimp and continue to sauté 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. Recipe is from Maggianos Little Italy and was prepared by Chef Keith Brunell GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Keith Brunell from Maggianos Little Italy Converted by MM_Buster v2.0l.
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