Shrimp Scampi by Jeffrey Schwartz

Shrimp Scampi:



1 1/2 pounds of medium sized, cleaned, deshelled, and deveined shrimp

2 1/2 table spoons of chopped garlic

1 and 1/2 boxes of wheat spaghetti

A couple large sprigs of parsley, chopped

half a teaspoon of salt and half a teaspoon of black pepper

One table spoon of lemon juice

1/4 cup olive oil

Grated parmesan 


Start to boil water in a deep pot and add salt to the water

Heat olive oil, parsley, and garlic in a medium size sauté pan

Add wheat pasta when water is boiling and bring to a boil again while stirring occasionally 

Add shrimp when chopped garlic is almost completely browned

Flip shrimp occasionally so both sides are golden brown and deep pink

Strain the spaghetti and then mix shrimp and the spaghetti back in to the deep pot and add pepper and parmesan cheese 

Serve to your friends or eat the entire pot by yourself if you have no friends. However, I assure you you will be beating off random people when the scent of golden garlic and tangy shrimp cascades from your kitchen. 



1. I'd say about 90% processed. In reality, the only thing that I actually produce myself is the parsley.

2. Nutritional info (total)-

Calories-1392(pasta)+600 in oil+130(shrimp)+200 from parmesan cheese+ a negligible amount in the remaining ingredients. 

Total calories-2322

Total fat- 81 grams (72 in olive oil)


fiber-40 grams

carbs- 296

Your body would not respond to this diet well even though it has pretty simple ingredients and a good nutritional makeup. Too much fat is not good for anyone, but at least it's a good fat from olive oil.

The food that has traveled the farthest is the pasta- all the way from Foggia Italy. 

Cost- about $1.75 a person

I'll compare the parsly I grew to dried parsly flakes for the social ramifications topic.

It's easy to grow the parsly. It just takes planting and watering, and it's basically good to go. All you need to do next is cut it up. To manufacture parsly, that same process if followed. After it is grown it has to be dried and put in a bottle, labeled, packaged, shipped, stocked, resold, and then eaten. A much longer process for some parsly.


I'm in the beginning stages of a food strike! I am starting to question everything that I eat but I still haven't actually changed my eating habits that much. 

The biggest problem in this food system that I know of is that nobody actually knows where their food comes from. They just see it appear in front of them and consume it. It makes it easy for anything to happen to your food along the way- as long as it looks good it's edible. 

I took a lot from Food inc. It really only needed a few seconds to make you think for days. Every time you pick up a piece of meat to eat you think, even for a split second, where that meat came from and you hesitate. You still eat it though. You went through the trouble of going to the store, buying it, preparing it for your family, and lifting it to your mouth, you're not about to turn around on all that work just because of a short video you saw. 

My role in the food system has changed. Instead of a consumer, I feel more like a mini producer. I make a few of my meals out of whole ingredients instead of microwave packages, but I still microwave almost everything 

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