Ahhh my friends… Returning back from a vacation is never easy especially when you fly in at 11pm and get up at 6 for work the next morning. It certainly made for a rough start to my week. Jumping head first into hundreds of emails and the demands of life has not been a breeze. But you know what? I’m happy. As much as I love exploring new places I equally adore the comfort of the familiar. It’s exciting to get away but it’s great coming home. For me the sense of belonging is priceless.
My home is starting to look cozy again. The luggage is finally empty. It sat in our hallway for a few days, sort of driving my type A personality nuts. I am not a fan of unpacking mostly because it requires doing laundry. I hate doing laundry, but even more than that I hate putting it all away. The clothes usually sit on top of the dryer until it’s time to make space for another load. The chores are never going to go away so let’s talk about food instead.
How about this beautiful dish! The funny thing is I planned to make something completely different that night but forgot to buy a few ingredients and had to do a makeshift dinner. Pesto with pasta is one of my favorites. I was happy to discover bacon and frozen shrimp in the fridge, since my mission to use up much of what we had on hand before leaving was pretty successful.
Looking for a 30 minute dinner? You’ve come to the right place.
- 2 cups fresh arugula
- 2 garlic cloves
- Salt to taste
- ½ cup extra virgin olive oil, plus 1 tbsp for shrimp
- 2 tbsp pine nuts
- 1 tbsp grated parmesan
- juice of a quarter lemon
- 1 package of linguine
- ½ lb shrimp, peeled and deveined
- 4 strips of bacon, thinly sliced
- 1 tsp paprika
- 1 small garlic clove minced
- ½ cup frozen peas
- Bring a pot of salted water to a boil. Cook pasta according to instructions. Add frozen peas to the last 1 minute of cooking.
- Meanwhile sauté bacon until crispy. Remove to a paper towel lined plate to drain excess fat.
- Mix shrimp with 1 tbsp olive oil, paprika and 1 minced garlic clove.
- Drain the bacon fat from the skillet. Wipe clean. Add the shrimp and cook until no longer raw, about 7 minutes.
- In a blender combine arugula, garlic, a pinch of salt, lemon juice, pine nuts and parmesan. With the blender turned on to medium slowly pour in olive oil. Blend until well processed.
- Once the pasta is ready, drain and mix together with pesto until evenly coated.
- Serve topped with shrimp and bacon bits.