Maggiano's Little Italy Linguine Shrimp Aglio Olio with Broccoli


  • 3 oz extra virgin olive oil
  • 3 Tbsp garlic (freshly sliced)
  • 1/2 lbs broccoli florets (1-inch pieces)
  • 12 shrimp, peeled and deveined (21-25 count)
  • 10 oz white wine (dry Chablis)
  • 1 lbs linguine pasta (pre-cooked)
  • 3 oz 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.

Makes 4

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