Wednesday, July 11, 2012

pesto shrimp pasta: "slow cooker sundays"

slow cooker sunday's:
pesto shrimp pasta
4 hours cook time

1 lb frozen medium sized shrimp
1 lb frozen bay scallops
1/2 can low-sodium chicken broth
1 package fresh mushroom
1 large bundle fresh broccoli (or frozen)
1 medium onion
2 lemons
pesto - buitoni all natural
olive oil
minced garlic
garlic powder
onion 7 herb seasoning
salt & pepper
zesty table blend seasoning
2 cups bow tie pasta

drizzle olive oil into bottom of slow cooker.  add 1 tablespoon (or more) of minced garlic and 3/4 container of pesto.
add frozen shrimp & scallops and all seasonings.  stir, set slow cooker to low and let cook while preparing veggies.

dice onion and cut broccoli to bite sized pieces.  add to slow cooker along with mushrooms.  cut one lemon in half, squeeze all the juice out and add halves to slow cooker.  add half can of chicken broth, stir and cook on low for 4 hours. 
(you may have to add more seasoning after adding all ingredients depending on your preference.)

once cooked, prepare pasta.  boil 2 cups of bow tie pasta.  once cooked, drain water and leave in pot.  add remaining pesto to pasta and stir.
add pasta to slow cooker, squeeze second lemon, stir and serve when ready.

i was in a bit of a pinch for time so i cooked this meal on high for 2 hours and it came out perfect!


bleu cheese wedge
1/4 head of lettuce
blue cheese dressing
diced tomato
diced turkey bacon
top with bleu cheese crumbles


1 comment

  1. I always leave Sundays meals in the oven or slow cooker. This one is a fancy one. Will try soon. Thanks:)


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