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Shrimp and Bacon Penne & Photography

3 Nov

What do you want to be when you grow up? Do you remember being asked that question over and over again as a kid? I’m sure you do. What was your response? A doctor? A Lawyer? Fireman? “Sonia what do you want to be when you grow up?” My response… “A Photographer!’ I wanted to take pictures of celebrities for magazines.Yup that was my dream. The photography thing was before the “I want to be a Chef” came about. That was before I decided to cook a pot of oodles and noodles at the age of 5 or 6 and spilled boiling water all over my little legs trying to drain them. I don’t know who let me cook at that age… hmm I was probably sneaking 🙂 lol. Oh yeah chef wasn’t even a thought then, well not at that age.I am still no photographer but now that I am blogging I think it is a great way to combine both. Even if it is just a hobby. Hey did I mention I wanted to be a writer too? Ha ha! I am NO writer lol.

I am now a owner of a Canon Rebel T3i dslr camera and YES I am VERY excited about it. I’ve had it for only a week and I am still learning which I am sure it will be a learning process each and every day. Luckily I was able to get a GREAT intro lesson from my dear friend Sophorn over lunch @ Chipotle and coffee @ Starbucks! Sophorn has agreed to be on stand by for any questions I may have (which I have several). So yes, she will be harrassed. 🙂 I can already see the difference in my photos which is great!But I will be doing lots of practicing.

My first meal I made and took pictures of with my new Canon was this Shrimp and Bacon Penne. I was watching Giada DeLaurentiis and she made a Seafood Penne on her “Surf and Turf” Episode of Everyday Italian. I was thinking… Hey, I love pasta and Bryan loves Seafood. So why not!  Giada’s recipe did call for lobster tails which I had to omit because lets just admit it, Giada’s balling and I’m on a budget.

Note: *I added more shrimp to the recipe to make up for the lobster tails I omitted. You can add any type of Seafood to this recipe. Next time I think I will use shrimp and scallops.

Whole wheat Penne with Shrimp & Bacon

Giada DeLaurentiis


  • Kosher salt
  • 1 pound whole wheat penne pasta
  • 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
  • 4 cloves garlic, minced
  • One 14 1/2-ounce can diced tomatoes
  • 3/4 cup clam juice
  • 3/4 cup heavy cream
  • 1 cup chopped fresh basil
  • Freshly ground pepper
  • 1 1/2 pound large shrimp, peeled and deveined


 In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

 In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

 Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

 Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.


Szechuan Shrimp and Asparagus

23 Sep

Hey Loves. I’m back! 🙂

As you can see, I decided to use a new platform for my blog and I absolutely LOVE it!  🙂 WordPress has a wide variety of custom options and I am very excited about this. It gives my blog a sleeker and cleaner look. I am still getting use to this platform. Blade’s Culinary Creations will be a constant work in progress because I want it to be great for you 🙂

Today was a pretty long day with work, the gym, blog editing and more. After all of this, I still needed to eat dinner. My first thought was “something quick”. Szechaun Shrimp and Asparagus was definitely a great choice. Not only was it quick and easy, it was delicious. Enjoy!  🙂

Szechuan Shrimp and Asparagus
by Sonia "Blade"

12 Ounce Bag of Cooked Shrimp (thawed, remove tails)
12 Ounces Asparagus
1 tsp. Garlic
1 Tbsp Olive Oil

3 Tbsp Ketchup
1/3 Cup Water
1 Tbsp Olive Oil
2 tsp. Minced Ginger
¼ tsp. Sesame Oil
1 tsp. Sweet Chili Sauce
2 tsp. Honey
½ tsp. Sriracha
½ tsp. crushed red pepper flakes (add more if you like it spicy!)
2 tsp. Cornstarch

1) Combine all sauce ingredients in a bowl. Whisk together. Toss 
cooked shimp in sauce and set aside.
2) Cut (washed) asparagus into 2 to 3 inch pieces. Discard 
bottom tips.
3) Heat Olive oil in wok and sauté garlic until fragrant 
(about 15 seconds).
4)Toss asparagus into wok and cook until tender but still 
crisp. Approx 7 to 10 mins depending on thickness of asparagus.
5)Add  sauce and shrimp mixture to pan and toss all together 
until heated though about 5 mins on low heat. 

***Note: Please be sure not to heat the shrimp too long. 
This may cause shrimp to become rubbery.  
Raw shrimp may be substituted for cooked shrimp. 
Just be sure to add time cooking raw shrimp first.*** 

BBQ Shrimp, Bacon and Pineapple Skewers

1 Aug

So last week I asked Bryan what he wanted for dinner. He tells me “anything with pineapple”. Seemed like a weird request to me lol. However I said okay, I’m up for the challenge. I am not a huge fan of fruit and savory foods mixed but I LOVE SHRIMP AND BACON with everything so I figured I would give it a try. It actually was pretty delicious. 🙂  I served it over brown rice.