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 GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Keith Brunell from Maggianos Little Italy
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4|
|Calories from Fat: 573 (59%)|
|Amt Per Serving||% DV|
|Total Fat 63.7g||85 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 36.1g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 157mg||48 %|
|Sodium 131.6mg||5 %|
|Potassium 544.6mg||14 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 69g|
|Protein 20.1g||29 %|
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Calories per serving: 975
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