Recipe for Linguine Shrimp Aglio Olio with Broccoli 
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Yield:
4 servings
Ingredients:
Amount Ingredient
3 oz Extra virgin olive oil
3 tbl Garlic, freshly sliced
1/2 lb Broccoli florets, 1"pieces
12 x Shrimp, peeled and deveined (21-25 count)
10 oz White wine, chablis dry
1 lb Linguine pasta, pre-cooked
1 x 3 ounce who butter, unsalted
1 x Lemon, freshly squeezed
1/8 cup Fresh basil, chiffonade
1/8 cup Italian parsley, chiffonade
Salt, to taste
Fresh black pepper, to taste
Instructions:
Instructions: Heat Extra Virgin Olive oil in a saute pan.

Add garlic; cook one minute until a lightly toasted golden brown color is achieved.

Add broccoli and shrimp and continue to saute 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

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