Subj : 4/29 Shrimp Scampi Day 3
To   : All
From : Dave Drum
Date : Sun Apr 28 2024 15:32:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Scampi Over Pesto Pasta
 Categories: Pasta, Vegetables, Seafood, Citrus, Wine
      Yield: 3 Servings
 
      3 c  Chopped broccoli
    2/3 c  Chicken broth
    1/2 c  White wine
      3    Sprigs parsley
      1 sl (thick) onion
      1 sl (thick) lemon
    1/2 lb Spaghetti or angel hair
           - pasta
      7 tb Basil pesto (below)
    3/4 lb Peeled medium shrimp

MMMMM------------------------SCAMPI SAUCE-----------------------------
      3 tb Olive oil
      3 tb Unsalted butter
      6 cl Garlic; peeled, fine
           - chopped
    1/3 c  Dry white wine
      1 tb Lemon juice
    1/4 ts (ea) salt & black pepper
      3 tb Chopped flat-leaf parsley

MMMMM---------------------------PESTO--------------------------------
      1 c  Firm packed fresh basil
           - leaves
    1/2 c  Firm packed parsley sprigs;
           - w/stems removed
    1/2 c  Grated Parmesan or Romano
    1/4 c  Pine nuts, walnuts, or
           - almonds
      1 lg Clove garlic; quartered
    1/4 ts Salt
    1/4 c  Oil
 
  MAKE THE PESTO: In a blender container or food processor
  bowl combine basil leaves; parsley sprigs; Parmesan or
  Romano cheese; nuts; garlic; and salt. Cover and blend
  or process with several on-off turns until a paste forms
  stopping the machine several times & scraping the sides.
  
  With the machine running, gradually add olive oil and
  blend or process to the consistency of soft butter.
  
  Divide into 3 portions (about 1/4 cup each) and place
  in small airtight containers. Refrigerate excess for 1
  or 2 days or freeze up to 1 month.
  
  MAKE THE SCAMPI SAUCE Heat 2 tablespoons of the oil and
  2 tb of the butter in a large skillet over medium-high
  heat. Add garlic and cook 1 minute. Stir in wine, lemon
  juice, salt & pepper; cook 2 minutes. Stir in parsley
  and remove from heat.
  
  Coat slow cooker bowl with nonstick cooking spray.
  Arrange broccoli on bottom of bowl, then top with
  shrimp. Pour broth and wine over top, then add
  parsley, onion and lemon. Cover and cook on HIGH for
  2 hours or LOW for 4 hours. Drain & discard parsley,
  onion and lemon.
  
  Remove the shrimp to the and toss with the scampi mix.
  Set aside.
  
  Meanwhile, cook pasta according to package, 7 minutes;
  reserve 1/2 cup water. Drain pasta; place in large
  serving bowl.
  
  Add pesto to pasta; toss well to combine, adding pasta
  water by the tablespoonful, if needed.
  
  Serve pasta in a shallow bowl with scampi over the top.
  Pass the Mouli grater with cheese for fresh grated Parm
  over the top.
  
  MM Format by Dave Drum - 17 September 2017
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I love fishing, standing in cold water up to my goolies.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.