I’m not sure how much longer I can keep up this food blogging thing… I’ve fallen off the “cooking wagon” a bit in the past couple of weeks and succumbed to the Manhattan disease of ordering in. Plus in the nature of things, you start repeating yourself.

What follows is just some photos of the Lidia Bastianich pasta with shrimp recipe I posted about three months ago. The thing that intrigued me originally about the recipe was the ladlefuls of boiling pasta water added to the sauce… which means that the sauce impregnates the pasta much more fully when it’s time to combine. No huge changes this time except that I bought peeled shrimp, which took about a half hour off the preparation time, and used my favorite Cento cherry peppers from Camden NJ as the spice agent (the kind that you get at Pat’s King of Steaks in Philadelphia).

Shrimp cooking (20-30 seconds per side):

Add pasta to saucepan, not the other way around, with a knob of butter:

Final result:

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