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Why I Blog and Lemon Pepper Linguine with Shrimp

by Spicie Foodie on July 16, 2012

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.
Author:
Recipe type: Main, Entree, Pasta, Italian
Ingredients
  • 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
toppings
  • pratomagno cheese or any parmesan style cheese
  • finely chopped chives, optional
Instructions
  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
Notes
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?

in European,Fish/Seafood,Noodles/Pasta,~ musings~

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