How are you? Our Greek Easter is over had a lovely time we spent Easter at my brother’s so it was a nice very small get-together. And so I am back at work and of course blogging, podcasting, and many more other projects in the works. When we returned it was time for me to hit the kitchen for a newer version of one of my favorite recipes Shrimp Rigatoni Pasta. Very simple and easy especially when you can use frozen shrimps and veggies for this recipe.
There is a similar recipe we make in Greece called Astakomakaronada, Greek Lobster Pasta Recipe. Unfortunately, Lobsters here are so expensive that it really isn’t worth it. I had asked at the fish market about 2 years ago and back then the price was about 50 euros for one lobster!! So, I said thank you but noooo thank you!! Shrimps are inexpensive so mainly our seafood dishes consist of Shrimps, Calamari, Mussels and I think one or two more.
So, here is something that you don’t know I have had an Instant Pot Pressure cooker for a while now and have not yet used it. Why? not sure why, maybe because I haven’t found a recipe that kinda wants me to try it out. I’m thinking I will probably use it once Soup Season comes around. Anyone else out there has an Instant Pot Pressure cooker just sitting in the box?
Have a great morning/noon/afternoon/evening everyone!!
KALI MAS OREXI!! 🙂
“Linguine with Hot and Spicy Shrimps & a Tomato,Ouzo Sauce (Garidomakaronada)” — Foodzesty