• 4/29 Shrimp Scampi Day 3

    From Dave Drum@1:18/200 to All on Sun Apr 28 15:30:48 2024
    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)