Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Garlic Shrimp and Shells
GARLIC SHRIMP and SHELLS
Maggiano's Little Italy Copycat Recipe
1/4 pound medium shrimp, peeled and deveined
2 cloves fresh garlic, peeled and fine chopped
2 turns of the mill fresh ground black pepper
1/4 cup extra virgin olive oil
1 cup fresh tomatoes, peeled, seeded and chopped
1/4 cup white wine
1/2 cup clam juice
1/4 cup prepared marinara sauce
1 tablespoon garlic butter
3 leaves fresh basil leaves, torn
1/2 lb. cooked shell pasta
salt and pepper to taste
Peel and de-vein the shrimp and marinate with half of the chopped garlic, half of the olive oil, and the ground black pepper. Prepare the tomatoes by blanching in boiling water for 30 seconds and then peel. Squeeze the seeds out and rough chop.
In a hot sauté pan on high heat place the shrimp with the remaining olive oil. Sauté briefly until the shrimp turns pink on one side. Add the remaining garlic and sauté for a moment to coat the shrimp. Add the white wine, clam juice, and tomatoes to the pan and bring back to a boil, reduce to a simmer and add the marinara sauce, basil, and garlic butter. Add the shell pasta and simmer for a couple minutes. Check the sauce for flavor and add salt and pepper if needed.
Serve immediately in a hot pasta bowl.