Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  extra virgin olive oil
  3        tablespoons  garlic -- freshly sliced
     1/2         pound  broccoli florets -- 1"pieces
  12                    shrimp -- peeled and deveined
                        -- (21-25 count)
  10            ounces  white wine -- chablis dry
  1              pound  linguine pasta -- pre-cooked
  1            3 ounce  who 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

Preparation:

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.

Nutritional Information:

285 Calories (kcal); 22g Total Fat; (78% calories from fat); 6g Protein; 7g Carbohydrate; 27mg Cholesterol; 48mg Sodium