Above is the delicious shrimp scampi over basil pesto pasta I cooked. Below is another matter. I love this picture of Robert De Niro enjoying something from Catherine Scorcesse's kitchen. It's a timeless moment in life watching someone savoring something she slaved over in the kitchen. Life is beautiful and food should be this savored, making our lives that much better!
The latter thought brings me to my philosophy on food. Yes, the planet's ecosystems are in a precarious state, and we must do better stewardship of our planet, but we must also be cognizant to bring joy to our lives. The joy of cooking and eating at home, especially with others is so very important to keep us thriving and sane. We cannot go out into the world and solve ecologically urgent problems without a belly full of happiness/sustenance. It's important, and we so often forget to fill ourselves up with a well-thought-out home-cooked meal. In that sense, we can thank the pandemic for slowing us way down and forcing us to cook at home. Maybe the only good thing that came out of the pandemic? Am I right?!
For the above reasons and more, I started this blog. I thank the blogger of Nosh with Julie Chef for reminding me why I started this blog in the first place! (Her interview coming soon.) We must celebrate every day with friends or family over the foods we cook at home. We have to give thanks, making each meal a special ritual for being on this planet with so much abundance. I know the pandemic has put quite a damper on celebrating and enjoying our meals, but once we are all mostly vaccinated, we will return to living and thriving!
Now for these easy recipes!
First, put the water to a boil for your preferred pasta.
I am currently using gluten-free pasta, but any shape or kind will do.
Second, make pesto sauce.
Ingredients for the pesto sauce.
1 cup of fresh basil leaves.
2 garlic cloves
1/4 cup of olive oil
1/4 cup of grated parmesan cheese
1/4 cup pine nuts (or walnuts)
Using a mixer, blend all ingredients until a smooth paste. Should be done in a minute on high. Now set it aside in a large bowl.
Third, make the sauce for the shrimp.
Ingredients for a Scampi Sauce
1/2 cup of olive oil
2 tablespoons lemon juice
1 teaspoon of lemon zest
4-5 garlic cloves minced
1/4 cup chopped fresh Italian Parsley
1/2 teaspoon of salt
In a large bowl wisk all ingredients above.
Fourth, cook the Shrimp Scampi
12 raw shrimp.
Prepare your shrimp by taking the outer shell off each one carefully. If your shrimp have not been deveined it must also be done. And when I say "vein" I really mean intestinal track. Taking one shrimp at a time, with a knife slit the top of the shrimp open to reveal the vein and remove it. You will easily spot the vein as it usually has debris and looks dark.
Now that your shrimp are ready, place shrimp in the large bowl with the scampi sauce and toss.
The shrimp scampi is a breeze to make, and extra delicious if you can cook them over the BBQ, but a hot iron skillet will do the trick. Place them on the BBQ on medium heat or cook them on a stovetop in an iron skillet on medium heat. 
When using a BBQ they cook very quickly, maybe 3-4 minutes each side.
For stovetop, they cook a little slower, but you'll know when they are done when they are no longer translucent.
Fifthly, drain your cooked pasta and put it in the bowl with the pesto sauce. Stir pasta in pesto sauce then transfer pasta to the plates.
Finally, place your shrimp scampi on top of the pasta and serve hot!
I usually serve this dish with a side salad, but on this day I chose to cook some asparagus on the grill.
The above recipe makes 2 servings.
Enjoy with family and friends, savoring each bite!
Now go out and thrive!
~Tarabud
