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)