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Ingredientes
- 3 ounce Extra virgin extra virgin olive oil
- 3 Tbsp. Garlic, freshly sliced
- 1/2 lb Broccoli florets, 1"pcs
- 12 x Shrimp, peeled and deveined (21-25 count)
- 10 ounce White wine, chablis dry
- 1 lb Linguine pasta, pre-cooked
- 1 x 3 oz who butter, unsalted
- 1 x Lemon, freshly squeezed
- 1/8 c. Fresh basil, chiffonade
- 1/8 c. Italian parsley, chiffonade Salt, to taste Fresh black pepper, to taste
- 1/8 c. Parmesan, reggiano
Direcciones
- Heat Extra Virgin Extra virgin olive oil in a saute/fry pan.
- Add in garlic; cook one minute till a lightly toasted golden color is achieved.
- Add in broccoli and shrimp and continue to saute/fry 3-4 min over low heat; season with salt and pepper.
- Add in white wine, deglaze pan, and reduce liquid by half.
- Add in linguine pasta (Al dente) and hot; add in 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 Maggiano's Little Italy and was prepared by Chef Keith Brunell
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 728 | |
| Calories from Fat 217 | 30% |
| Total Fat 24.68g | 31% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 125mg | 5% |
| Potassium 514mg | 15% |
| Total Carbs 91.89g | 25% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.48g | 3% |
| Protein 21.63g | 35% |
