IMG_5024 (1)

This is one of my all-time favorite summer meals (right behind this Caprese Pasta). I love sitting on the deck, eating this while enjoying a crisp glass of white wine. I usually associate pasta with fall, but this lighter take on it is prefect for an easy deck dinner. All it takes is twenty minutes and voila, dinner is served!

Linguini with Shrimp Scampi


  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (about 4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • Zest from 1/2 lemon, grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon (a pinch) hot red pepper flakes


  1. Bring a large pot of water to boiling, add enough salt so water tastes like the ocean (about 1 tablespoon) add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.


Follow my blog with Bloglovin


Fresh Strawberry Bundt Cake

by Koko on June 22, 2015 · 1 comment

in Baking, Cake, Recipe

strawberry cake

Last week when I was home with Q, I was staring at the fridge and saw two big baskets of strawberries that were untouched. I knew we wouldn’t eat them within the week, so I set my mind on a cake. I love baking with fresh berries since they make a really juicy cake. For this one, I used some vanilla Greek yogurt I had in the fridge and WOW, what a moist cake. If you don’t have vanilla, you can use plain Greek yogurt or sour cream for the same effect (highly recommended).


For this cake, I preheated the oven at 375 and then dropped it to 325 right before putting the cake in. This helps the crust form quickly, but the cake bakes at a lower temp. PS tossing your berries in flour will keep them from sinking to the bottom of your cake. I didn’t make the glaze to top the cake, I thought it was sweet enough. But if you want to, it is super simple and in the directions below!

I know it’s not the best looking cake I’ve ever made, but it is delicious nonetheless!




{ 1 comment }


Last week I posted a few pictures on my Instagram of treats I baked for our new neighbors. I got a few questions about them, so wanted to go into more details here!

Introducing ourselves to our neighbors is very important to us. I’ve always gone around door to door whenever we’ve moved into a new place. We want our neighbors to know us (and Carl) and keep an eye out for us.


It usually takes me about a week to find all my baking gear and head to the market to get my ingredients. I am always a fan of a “blow them away” cookie for a getting to know you gift, so I went with my favorite Oreo Stuffed Chocolate Chip Cookies. I printed this recipe a loooong time ago, so I also included it below for you!

I also made my go to Snickerdoodles. I picked up these cute buckets from Target for $1 each, filled them with cookies and attached one of our moving announcements with red and white twine (also from Target). I always write our cell phone numbers on the back, so our neighbors know how to reach us. We went door to door giving out our treats and introducing ourselves and already have a few dinner invitations!



{ 1 comment }


You guys, I can’t stop making these roasted strawberries. I am 100% in love with this easy recipe, and I couldn’t wait any longer to share it with you.

I always buy more berries than I eat. After a few days once the strawberries aren’t as bright red as they once were I usually throw them out or freeze them for smoothies. And now, I roast them. Seriously so beyond simple. I use them to top my oatmeal, add them to greek yogurt and granola, and recently added them to the top of a strawberry quick cake I made. SO versatile and yum.