Maggiano's Little Italy Linguine Shrimp Aglio Olio with Broccoli - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Maggiano's Little Italy Linguine Shrimp Aglio Olio with Broccoli (/showthread.php?tid=199301) |
Maggiano's Little Italy Linguine Shrimp Aglio Olio with Broccoli - tubeN2 - 05-05-2005 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 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. |