Linguine with Shrimp, Kale, and Tomatoes

Lambeau is the best puppy. It seems like his biggest pleasure in life is to cuddle. Here are some puppy pics to brighten your day.

 Isn't he just the cutest?

I have been shopping at Whole Foods a lot lately. Yes, it can be expensive but it also has great produce and great seafood. I have also noticed that unless you're buying the exotic fruits, nice cheeses, and expensive beers, the prices are actually pretty comparable to the regular grocery store. Last week I really wanted to make something with shrimp in it and it just so happened that the shrimp at Whole Foods was on sale. I bought a pound of unpeeled shrimp but in hindsight I should've paid the extra dollar to get the already peeled and de-veined shrimp.

One thing I really like about this dish is that it tastes so fresh and light even though its a pasta dish. It also requires minimal ingredients, dishes, and time. Plus, as an added bonus, my non-fish-loving fiance really enjoyed it!

Linguine with Shrimp, Kale, and Tomatoes
Total Time: 25 minutes
Serves 2

1/2 pound Linguine
3-4 slices bacon
1/2 lb shrimp
1/2 onion
2 cloves garlic, minced
1/4 tsp crushed red pepper
1/2 cup Parmesan cheese
1 bunch (about 4 cups) kale, washed and chopped
1.5 cups cherry tomatoes, halved

Cook the pasta according to the directions on the box. Towards the end of the cooking time, reserve about 1 cup of pasta water.

Cut the bacon into small pieces and add it to a large non stick skillet. Cook until crispy then set aside to drain on a paper towel lined plate. Wipe out the bacon grease from the pan with a paper towel and put the pan back on the stove over medium heat. Add 1 teaspoon of olive oil and the shrimp. Cook the shrimp for a few minutes each side until it is completely pink. Just make sure not to over cook it since it will be going back into the pot, it would be best to under cook it just slightly at this point. My shrimp were pretty small so it only took like 3 minutes total. Remove the shrimp and set a side. Add the onion to the pan and saute until translucent, about 8 minutes. Add the garlic and the crushed red pepper and cook until its fragrant. Then add the kale and saute for about 10 minutes. Add the tomatoes, the shrimp, the cheese, and the pasta to the pan and cook until the tomatoes get warm and the cheese melts, about 5 minutes. At this point you can decide if you want to add the pasta water. I added about 1/2 cup to mine just to give it a little bit more sauce. Sprinkle in the bacon and serve with more Parmesan if desired.

Bacon & Egg Spaghetti

Today was one of those days where I was hungry all day. I felt like I ate constantly throughout the day and yet still came home from work famished. When I get hungry like that it seems like I want to eat everything and yet, at the same time, I can't decide what to eat. It is a struggle. Usually when this happens I force my fiance to order take out or insist that we go out to dinner. Tonight, however, I did not feel like doing either of those things. I wanted something delicious and quick.

Bacon & Egg Spaghetti was one of my favorite things growing up. I will never forget one day when I was probably 6 and I had my best friend over for a sleepover. I told her we were having Bacon & Egg Spaghetti for dinner she looked at me like I was an alien. I mean bacon & eggs with spaghetti? It does sound pretty weird.

For a long time I thought that this meal was pretty much a lazy person's pasta carbonara. While it may be similar, they are definitely not the same. One thing I like about Bacon & Egg Spaghetti compared to pasta carbonara is that this recipe is much lighter. I am all about volume when it comes to food. I like things that I can eat a lot of without feeling guilty. With this recipe, I can eat 2 big servings without feeling like I have to exercise for an hour to make up for it.

Bacon & Egg Spaghetti
Time: 25 minutes


5 slices of bacon
1 pound of pasta (You can use any kind of pasta you would like. I generally make spaghetti or linguine but I have made it with penne, elbows, and bowties and it is equally delicious)
1 cup frozen peas
3 eggs, whipped
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese, plus more for topping
1 tbsp fresh parsley, minced

Cut the bacon into small strips and cook until crispy. Remove the bacon from the pan and place on a paper towel lined plate to get rid of the excess fat.

Cook the pasta according to the directions on the box. During the last 1-2 minutes of cooking time, add the frozen peas. Before you drain the pasta, make sure to reserve 1 cup of the cooking liquid.

While the pasta is cooking, beat the eggs with the salt and pepper. Once the pasta is cooked, drain and then put it back into the pot. Add the eggs and the cheese to the pasta and mix well. You will notice that the egg starts to cook almost right away. Add about 1/2 a cup of the reserved pasta water and stir. Put the lid back on the pot and let it sit for about 10 minutes so that the egg can cook fully.

At this point you can add the rest of the reserved pasta water if it needs it. It should be creamy, but not watery. Add the bacon and the parsley and mix it up. Serve with some more Parmesan cheese on top if desired. Enjoy!