| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Quick and Easy |
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Comments:
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Keith Brunell taught an intensive Italian cooking class at the Cooking School of the Rockies in Boulder, Colorado that I attended. Many years later I Googled him and found several references, including this recipe. |
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Serving Suggestions:
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Ingredients:
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3 oz extra virgin olive oil 3 tbs. garlic; freshly sliced 1/2 lb broccoli florets; 1"pieces 12 shrimp; peeled and deveined (21-25 count) 10 oz dry white wine 1 lb linguine pasta; pre-cooked 3 oz 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 cheese, shaved |
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Instructions:
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1. 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. Remove and keep warm. 2. 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. 3. To Assemble: Place tossed pasta in a shallow bowl, top with shrimp and broccoli. Garnish with shaved Parmesan. Recipe is from Maggiano's Little Italy and was prepared by Chef Keith Brunel |
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Related recipes:
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None |
2008-12-31