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Maggiano's Little Italy Linguine
Shrimp Aglio Olio with Broccoli


  • 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)


  1. Heat extra virgin olive oil in a saute pan. Add garlic; cook one minute until a lightly toasted golden brown color is achieved.
  2. Add broccoli and shrimp and continue to saute 3-4 minutes over low heat; season with salt and pepper.
  3. Add white wine, deglaze pan, and reduce liquid by half.
  4. Add linguine pasta (al dente) and warm; add lemon.
  5. Finish pasta with butter, salt, pepper and cheese.
  6. To assemble: Place tossed pasta in a shallow bowl - pasta on the bottom, with shrimp and broccoli on the top.
  7. Garnish with shaved Parmesan.

Yield: 4 servings

Posted by GayleL at Recipe Goldmine 9:21:32am 5/12/03.

Source: - Chef Keith Brunell from Maggiano's Little Italy

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