Why I Blog and Lemon Pepper Linguine with Shrimp

Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

I was at a point in my life where I wasn’t happy with my chosen career path. It wasn’t that I didn’t love many aspects of it, I did. To this day I don’t regret having had that career. I cherish the lessons I learned and the growth I saw in myself because of it. But I just wasn’t happy, I needed change.

At this point in my life, about 4 years ago, I started noticing that there was one thing which always made me feel better. With each meal I prepared for us a certain gratification and warmth built inside of me. Hubby’s sweet praises, his asking for seconds and if I could make the dish again soon were words I could never tire of hearing. The more time I spent in my kitchen, the more I carefully chose ingredients, the more I visited the spice shop, the stronger this warmth inside me felt.

Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

One day in the early summer of 2009 hubby and I discussed my unhappiness and my want and need to move on to a new career. He could see how much I needed to try something new. He asked what I wanted to do, what made me happy. I said, “These days I’m happiest in our kitchen.” (A funny thing to come out of my mouth considering that I only learned to cook a couple years before.) I didn’t stop to think about it, it just came out of me. I began telling him about this whole online community of people that shared recipes. I jokingly said that maybe I should start my own food blog. As is always the case with him, he encouraged me and told me that I needed to do what makes me happy.

Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

At first I said no but the idea swirled in my head for a few weeks. Finally I went back and told him I had indeed decided to give food blogging a chance. It made senses because it would be a creative outlet, a distraction and a way of resetting my mind and life. Hubby has always provided for us and whether I had a “job” or not didn’t effect our finances. The idea of turning my food blog into an income source was never discussed or a determining factor in my decision making.

Time has passed and my little blog has turned into the one you see before you. Along the way I’ve learned so much about myself, about technical things, and about food. I’ve learned I could create something entirely on my own, without any help from anyone, and turn it into something I am very proud of. I’ve learned that I can cook a pretty dam good meal. I’ve learned to be adventurous with food. I’ve learned so much about photography, and that there is so much more to learn. I’ve learned coding, website maintenance, and so much other technical mumbo jumbo required to run a website. While it hasn’t always been perfect it is something that I love and enjoy very much.

Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

As I continue to celebrate 3 years of blogging, I reflect on the why Spicie Foodie was created and how it was born. I reflect on the imperfect journey, nothing in life is perfect, a journey I wouldn’t trade for the wold. On how along the way I’ve been knocked off my chosen path, perhaps as a result of being distracted with financial gains or the popularity all of us so want and go after. On how at times along this imperfect 3 year journey I’ve lost sight and became disappointed with myself for doing so. Three years ago when I started money, popularity, SEO optimization, awards and mentions never even crossed my mind. Well, I do admit to wanting people to read my words and try my recipes, that to me is popularity and the best compliments to receive.

Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

I’m not passing judgement but I do think many food bloggers loose sight of why they originally started their blogs. It isn’t my concern or place to tell anyone how they should or shouldn’t run their blog, that is for everyone to decide all their own. Whether you started blogging for fame, financial gain, a book deal or a show, or simply because food is your passion, stay true to it. What I do feel strong about it that along the way I think all of us can benefit from a reminder of why we choose to become food bloggers.

I blog about what I cook and photograph, I don’t cook and photograph to have something to blog about. I love to cook, being in my kitchen, food, experimenting, learning, photography, the challenges, new textures and flavors, sharing my recipes, and having a creative outlet for all these things running through my head. Last but not least I love being a part of such a supportive and giving community. And that is why I blog.

Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

This pasta is what we ate last night. I wanted to let the lemon pepper scent and flavours shine through so I kept it very simple. The recipe is another one of those non-recipes. The sauce is just garlic, olive oil and shrimps. Simple olive oil and garlic pastas are my favorites, specially during the summer months. Enjoy!


5.0 from 3 reviews
Lemon Pepper Linguine with Shrimp
Prep time
Cook time
Total time
Gourmet Lemon Pepper Linguine cooked in an garlic olive oil sauce and with shrimp.
Recipe type: Main, Entree, Pasta, Italian
  • 1 pack Lemon Pepper Linguine Pasta
  • shrimp, deveined and shelled
  • 4 large garlic cloves, minced
  • extra virgin olive oil, good quality
  • salt and pepper to taste
  • pratomagno cheese or any parmesan style cheese
  • finely chopped chives, optional
  1. Cook pasta according to package instructions. Drain and toss with a little olive oil, salt and pepper, set aside.
  2. In a large pan heat about 2 tablespoons of olive oil, once hot add the garlic and saute for 2 minutes. Add the eveined and shelled shrimp and cook until shrimp is firm and cooked through. Toss the garlic and shrimp with the cooked pasta. If needed add a little more oil until pasta is well coated.
  3. Serve with cheese of choice, olives, bread and wine of choice
Shrimp amount should be according to how many people you'll serve and how much pasta you have.


Lemon Pepper Linguine with Shrimp, Pasta, Italian, Spicie Foodie

So now I want to ask you, do you remember why you started your blog and have you stayed true to that reason? Tell me why do you blog?


  1. says

    Thanks for sharing, Nancy! I always enjoy learning more about the creator behind the blog. I also started blogging as a creative outlet while working at a job that I had no passion for. My blog gave me the chance to create in my free time, and has slowly crept in (and overtaken!) the rest of my life.

    This dish is a perfect summer meal. I love the clean, fresh flavors!

  2. says

    A great way of starting… Thanks for sharing! Your blog is beautiful and unique.

    This dish is magnificent and so scrumptious looking! *drool*



  3. says

    I think I am going to love this recipe. I agree with you, I love blogging too and don’t regret that I don’t have a career now. I am happy with what I am doing, just like you! This dish is full of flavours…and I love shrimps.

  4. says

    Thanks for sharing this incredible journey of yours. It provides me and certainly, others, a source of inspiration. :) I agree with your notion that the best things in life are always those that we enjoy> :)

  5. says

    I loved reading this post. I started my blog in a similar way, for similar reasons, so reading your story really hit home with me. Congrats on 3 years of blogging — may the future bring continued happiness and delicious food!

  6. says

    A wonderfully written article. For each of us, our blogs are such an extension of ourselves, our passions, our desire to create a beautiful area to come to for comfort, celebration and friendship. What a wonderful 3 year journey you have given yourself…

  7. says

    I can totally relate to you! I spent 8 years working in the actuarial field very unhappy with my job. Never enjoyed it but continued with it b/c it was want I studied to do and it was a job. After I had my son I quit and stayed at home. For 4 years I didn’t do anything and just looked after my family. After having my second son I felt like I needed something that was mine…something that wasn’t about the kids. I never cooked before getting married…didn’t even really eat much or was interested in food (unless it was dessert). When I quit my job I started doing all the cooking and found that I always need to be trying different recipes or else I get bored. I had the problem of not paying attention to what I was doing so never was able to recreate things…blogging was a way to document recipes and make me focus on what I was doing.

    Love this pasta dish…definitely will have to try it. Especially b/c my husband love olive oil based pastas!

  8. says

    I appreciate you sharing with us your thoughts on blogging! I admire all the “work” you’ve done here! I agree, blogging a a wonderful creative outlet – and we meet so many like-minded food enthusiasts along the way. I’m glad I had the chance to “meet” you, even if it were only online and through your recipes!

  9. says

    I’ve been blogging for two years and I feel so behind. I originally started because I wanted to share my experiences cooking and eating in France and because I love to write. Have I stayed true to that? I don’t know.

  10. says

    This is such a lovely post Nancy. I started blogging because I had nothing to do. But now i realize that this blog is much more than just pass time. Each day is a learning experience and meeting creative people like you takes the blogging experience to a new level. As for the dish, it really looks wonderful. Loved the way you play with colours :)

  11. says

    It is nice to be reminded of why we blog, especially at a time when, with the flagging Mexican economy, I need to monetize in some way. Not my original intent. Like you, I just love to share my passion for food and food history.

    The linguine looks great–I love the idea of the flavored pasta itself.

  12. says

    What a lovely, insightful post. I often question why I blog, especially during times of frustration, and always come back to this reason; it’s a way for me to share something I love.

    PS – The pasta looks great!

  13. says

    Great story. These thoughts cross my mind almost every day, but I still do not dare to leave my job and ‘work’ blogging.. I really envy you :)

  14. says

    I love the simplicity of this recipe. I cook something similar because I like the flavour of the prawns to be king.
    As you might know, I am very new to food blogging (5 months) though not to blogging. I feel I have found my home with this blog though and love all the processes that make up a food post – the cooking, photographing, eating and writing about it. My initial intention was to fill the gap that was created when I stopped writing and publishing books. I need to be busy and to have something besides work and this is perfect for that role.
    Congratulations on the 3 years and the consistent quality of your posts.

  15. Eha says

    This must be the ‘feel good’ story of the day, the week and the month! As the night comes on I mean to come back to reread . . . For a number of reasons I do not have my own blog, so there is no Q of money or fame or popularity: nice tho’ some of it would be. I began sharing my thoughts with others on a wider scale but a year or so ago and find the richness of learning of not just recipes and photos and travel stories, but the ups and downs of life of those who live to eat and not eat to live, absolutely enthralling! Once you quietly learn to enter the community you find a very fulfilling experience.

  16. says

    wonderful post nancy and i relate with you. i started blogging as creative outlet to my passion & love for cooking and feeding the whole family. more than blogging it was cooking that i loved. its been three years for me too and i enjoy the whole process of selecting the ingredients, cooking, photographing and blogging. so much to learn about photography too.

    congrats on three years of blogging and looking forward to many many years.

  17. says

    I also started blogging as a creative outlet and a way for my family and friends to see what I was cooking since they were hearing so much about my new passion. I started blogging before I went to culinary school and before I had worked in a restaurant so my style, in both blogging and cooking, has definitely changed but I loved to see how things have evolved.

    Congrats on three successful years and love reading your posts!

  18. says

    Blogging because you have a passion for cooking and sharing your creations sounds like the perfect reason to have a blog and to continue on for another 3 years! The shrimp looks so good in the lemon pepper linguini, simple pasta dishes are my favorites;-)

  19. says

    A beautifully written post. Congrats on making this blog so successful and inspirational. As for the pasta… loved it. I love pasta any time and any day :)

  20. says

    I love your piece and congratulations on three years of blogging. For me, blogging was a way to write about something I love versus all the technical writing I do at work. Congrats again and what a gorgeous pasta!

  21. says

    Really nice post. I think we all blog for different reasons, but if we don’t enjoy spending time in the kitchen, it would be pointless. One of the best things about blogging is discovering so many blogs one might not otherwise – like yours! You do good stuff, and I’m glad you’re happy doing it, because I want to keep reading it! Oh, and that recipe? That’s pretty good, too! ;-) Thanks for such a great post.

  22. says

    What a wonderful and thought provoking post sweetie! I have always adored you, your blog and enjoyed being part of your journey :)
    P.S. Adam makes a pasta dish just like this, and frequently :)
    Big hugs!

  23. says

    So glad to read your post and learn about how you started your blog! Very inspiring and it reminds me of my early days and my original goal for my own blog too. It’s such a shame that I only know you for the past year. I really wished that I followed you from Day 1! Love this pasta – never tried or heard pratomagno cheese before. Thanks for the recipe!

  24. says

    My blog is my portfolio -) And combinations of my skills, cooking and photographing with creativity. I love to meet people like yourself. Happy to visit you, always!

    • says

      Hi Yelena,
      It’s been so great meeting you and being witness to your talent. It’s always a pleasure visiting your blog and having you stop by mine:)

  25. says

    Wonderful post Nancy! I have been re thinking my blog alot lately, so much time on the computer plus social media is eating away alot of my time, some months I look back and did not share half of what I had planned. I even find myself taking off extra days, just to be in the kitchen with my girls. I need to re focus and begin to blog for me. make sense? Congrats on 3 truly tasty years, here is too many,many more!!


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