Dan here today. Pasta and I go way back. You might remember that in my younger days, I was particularly adept at making crunchy spaghetti topped with Classico sauce that I poured out of the jar and heated up myself. More recently, I discovered that pasta doesn’t need canned sauce to taste good – in fact, it doesn’t need sauce at all. I’ve taken to topping my pasta with a little bit of olive oil, some salt and basil, and parmesan or pecorino cheese, which produces a decent meal with a minimum of effort.
However, every now and then I decide to go wild and put something else in the pasta too for added flavor and a little bit of protein to go along with all the carbs. In this case, I followed a recipe from BigOven.com which can be found here. The nice thing about shrimp is that they cook quickly, so it doesn’t add much preparation time to the pasta process, and the blend of seasonings was quite good. Be careful with the red pepper flakes, however. As I’ve learned once or twice to my dismay, a little bit goes a long way. By the way, I didn’t intend for that to rhyme; it just happens sometimes. In other news, I’m thinking about pursuing a career as a freestyle rapper. I’m pretty sure I would be awesome.
Pasta with Rosemary Garlic Shrimp
From Big Oven
Macerated Balsamic Blueberries with Mascarpone
2 hours ago