In Which There Was Pasta


I did say I was going to try out different things this year. So don’t adjust your sets if you think there’s something wrong with your computers.   Yes, yes. I am posting a recipe. This will not happen often but what can I say? Inspiration struck.

My husband did not marry me for my culinary skills. I know this because we had lived together for a couple of years before tying the knot.  After fourteen years of marriage, we’re still status quo. Lately though, I’ve been testing the waters…er, the stove. I do most of the experimenting at the cabin.

I noticed that when we’re at the lake, we’re more susceptible to cook than to order in. Because our cabin is sort of tucked-away somewhere north, the chances of us buying already cooked food or take aways for delivery is not possible: (a) no one delivers and (b) it’s a bit of a drive to the nearest town. So on weekends, we usually stock up on groceries and plan out the meals. I tell ya, if we apply the same principle the rest of the week, we could be saving a bundle! The convenience of living in the city is sometimes a bad thing – financially speaking. The malls, the restaurants, the record store and the bookstore are all so near me. So close to temptations!

Several weeks ago, I decided to create my version of Shrimp Scampi. The key to this dish, in my opinion, is the subtle yet rich taste of the rendered pancetta.

Pancetta is an Italian bacon you can buy from the deli. For this dish, a little goes a long way. As long as the pancetta is cooked to crisp (not burnt), the pasta soaks up all the taste. Just remember that it’s my version of Scampi. I rarely use alcohol for cooking but some recipes out there require a serving.

Garlic Shrimp Scampi 
INGREDIENTS:

1 package of fresh long pasta (spaghetti or fetuccini)
1 cup of peeled medium shrimp
½ cup of halved cherry or grape tomatoes
100 gms of pancetta
2 cups of baby spinach
3 cloves of thinly sliced garlic
1 tbsp of olive oil
Parsley and basil as desired
Salt and pepper to taste

DIRECTIONS:

  • Boil your pasta to al dente. Drain and set aside.
  • Sauté garlic and pancetta in olive oil until both are brown. 
  • Add shrimp until slightly cooked (pink in colour). 
  • Add the tomatoes and let it cook for two minutes. 
  • Stir in pasta, parsley and basil then the spinach.
  • What about you? Tried out any recipes lately?

    • I'm trying this one dude! It looks delicious!

    • Ohh, thank you for sharing 😀 I'm not the biggest fan of pasta, but I might have to make this one day 🙂
      <3

    • Well done, J.! Try to make simple pesto for fresh pasta as well. When you make it yourself it's gorgeous 🙂 Hope your next experiment will be just as good or even better! *wink*