Greg's Favorite Shrimp Pasta...step by step

So, I'm a dork. I'm about to post a recipe for Greg's favorite shrimp pasta. I've been making this for him for years. I love reading food blogs and thought I'd try the same thing here.

But don't get your hopes up. I don't have the lighting the bloggers use nor the photography skills. But since I don't expect this blog to be any more than a fun thing for me, I just don't care. :)


Without further ado....Shrimp Pasta!

Ingredients: Linguine, shrimp, pine nuts, sun dried tomatoes, garlic, chili flakes, olive oil, salt & pepper.

First, toast the pine nuts to a golden brown.




Next, saute the garlic (chopped, I took a photo but man, this is time consuming!) in olive oil. Throw in some salt and pepper and red chili flakes - the amount of flakes dependent on your taste.

Then, add in a jar of sun dried tomatoes (packed in oil) -- I chop up the tomatoes and also add in most of the oil from the jar. The oil from the sun dried tomatoes and the olive oil is really your sauce.

Next, add in 1-2 pounds of peeled, de-veined shrimp. Saute until pink and firm.

Voila, here is the near-final product. Because this is taking too much time, I don't have photos of the pine nuts at the final stage nor the pasta cooked. But I think that's pretty easy and self-explanatory. In the end, toss your shrimp and sauce with the toasted pine nuts and cooked linguine and enjoy.