Pesto Shrimp and Pancetta Pasta

Unpopular opinion: peas are delicious! Could this pasta possibly turn a pea hater to a pea lover? Maybe 🙂 If you want to substitute the peas, spinach would also be great addition to this pasta.

Peas have a bad rep for being gross, but I think if they are made into a meal they taste so good. They’re also filled with vitamins, antioxidants, protein and fiber. Which make them a winning veggie in my eyes 🙂 This pasta is so yummy. It’s filling, yet light. It’s creamy, but not overly creamy. It’s just right! Recipe below. Let me know if you make it and how much you love or hate peas. Haha


1 package of thin spaghetti

1 cup dairy free milk (or regular)

3 tbsp dairy free cream cheese (or regular)

2 tbsp pesto

2 tbsp minced garlic

1 cup petit peas (Trader Joe’s)

3/4 cup diced shallots

1 tbsp butter

2 tbsp olive oil

1 package of cubed pancetta (Trader Joe’s)

10-15 raw shrimp


In a pot of salted water, boil pasta noodles al dente. Reserve 1/4 cup pasta water for sauce.

Bring skillet to med high heat. Add 1 tbsp butter, 1 tbsp garlic and raw shrimp. Stir and flip shrimp until they become pink. Set shrimp to the side in a bowl.

In same skillet, add 2 tbsp olive oil, 1 tbsp garlic, 3/4 cup diced shallots and pancetta. Stir and as pancetta starts crisping up, add in frozen peas.

Turn heat down medium low. Stir in 1 cup of milk and 3 tbsp cream cheese. Continue to stir until cream cheese is blended. Simmer for 2 minutes.

Add in pasta noodles, 1/4 cup pasta water and 2 tbsp pesto. Mix all together.

Top with parmesan (optional)

Enjoy 🙂

Cajun Stuffed Chicken with Crawfish

I love love stuffed recipes. They’re just way more fun in my eyes. My original plan for this one was to stuff the chicken with boudin (a pork & dirty rice stuffed sausage). I couldn’t find any here in Vegas, so I improvised by using a garlic chicken sausage. It still turned out so flavorful & tender! I’m still on a hunt for boudin to hopefully make this recipe again soon. You can make it with any sausage you like or the boudin. Recipe below!


4 large chicken breasts

2 sausage links (or 2 boudin sausages)

3 tbsp dairy free cream cheese (or regular)

1 cup of shredded cheddar

3 tbsp Cajun seasoning

2 tbsp olive oil

1 tbsp old bay seasoning

2 tbsp Kinders buttery garlic seasoning (or any garlic)

1 tbsp minced garlic

1 package of thawed crawfish tails

2 tbsp butter

1 cup dairy free milk (or regular)

1 cup seafood stock


Lightly grease baking sheet

Preheat oven to 375

Rinse chicken breasts

Slice chicken down the side to create a pocket

Season chicken with 1tbsp olive oil, 2tbsp Kinders buttery garlic & 1tbsp Cajun seasoning

Take casing off sausages (or boudin) & dice into small pieces

In a bowl mix sausage, cream cheese & cheddar

Place chicken on baking sheet

Stuff chicken breasts with sausage mixture

Cover with foil & bake in at 375 for 35min

In a skillet on medium heat, add 2tbsp butter and 1tbsp minced garlic

Add in crawfish tails, 1tbsp old bay and cook for about 3 minutes (stirring frequently)

Stir in seafood stock, milk, 1 tbsp butter, 1 tbsp Cajun seasoning

Let simmer on low heat for 5 minutes

Top chicken with creamy crawfish

Enjoy 🙂

Giada’s Cacio e pepe

For the love of pasta. I’ve been dreaming of all the pasta lately. Creamy, delicious & cozy pasta that warms my soul. I’ve actually never had Cacio e Pepe, but have wanted to try for a long time. I know. I’ve truly been missing out! Since I never had it before, I wanted to make it the right way. This is where the talented Giada De Laurentiis comes in. She posted her recipe of Cacio e Pepe with arugula & pancetta. I love pancetta. I knew this was the recipe for me. It was easy to make, beautiful & absolutely divine. I am in love with this pasta & want to tell the whole world about it! The only change I made here, was using less cheese. It still came out creamy & delightful. All ingredients used are from Trader Joe’s. So if you have one near you, get the goods & make this pasta. You won’t regret it.


1 package of Organic Gigli pasta or other curved pasta shape

2 tbsp olive oil

1 package of Citterio Cubetti Pancetta

1 1/2 tsp freshly ground black pepper

2 cups freshly grated Parmesan cheese (I used 1 cup)

1 cup freshly grated Pecorino cheese

2 tbsp butter at room temperature

3 cups packed chopped arugula


Bring a large pot of salted water to a boil

Cook your pasta of choice al dente

Drain pasta, but keep 1 1/2 cups of pasta water to the side

In a large skillet on med high heat, add olive oil & pancetta

Stir & cook until pancetta starts crisping up

Then add pepper & keep stirring until it becomes fragrant

Add 1/2 cup of pasta water to scrape up any pepper that is sticking to pan

Add the drained pasta & turn down heat to medium

Add 1/2 cup of pasta water & stir in parmesan cheese

Add butter & stir in pecorino cheese

Add the rest of pasta water & keep stirring until cheese is melted/creamy

Then add in arugula & stir

Turn down heat to low & simmer for 1-2 minutes to cook the arugula

Top with more pepper & cheese (optional)