Recipe for Maggiano's Little Italy Linguine Shrimp Aglio Olio With Broccoli from the Restaurant section.
Maggiano's Little Italy Linguine Shrimp Aglio Olio with BroccoliPosted by GayleL at recipegoldmine.com 9:21:32am 5/12/03 Source: wfaa.com - Chef Keith Brunell from Maggiano's Little Italy 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.
We hope you enjoy your freshly made Maggiano's Little Italy Linguine Shrimp Aglio Olio With Broccoli. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
