Well, when you have a very, very, very limited pantry (I was visiting my dad in Boston on Saturday...thankfully, far away from the prostest march going on) you just have to make do with what you have!

Ingredients:

1/2 bag leftover frozen shrimp, shells and tails removed

1 bag whole wheat pappardelle

4-5 green onions, chopped with ends removed

salt and pepper to taste

2 tablespoons olive oil

For the pesto:

1/4 cup olive oil

1/4 cup almonds (or any other nut is fine...if nut allergic, I'd go with using a gremolata or salsa verde instead)

handful of fresh parsley

salt and pepper

1/2 of a sardine packed in water (I prefer the olive oil ones myself, but had to go with what was there) - optional

1/2 tsp Aleppo pepper (if you cant find - its tough, because the country that had it, is pretty much obliterated by civil war - I'd go with using really good smoked paprika mixed with dried chili pepper)

1/2 Meyer lemon

To make:

First, get a large pot to boil your pasta in, enough water to fill it with some olive oil and 1-2 teaspoons salt.

While you're waiting for that to boil, dethaw your shrimp simply by putting the bag under hot water for 5 - 10 minutes; when thawed, take the shells and tails off (you can always save those for shrimp stock as well!)
I don't bother with deveining myself, but if you want to make the effort, get a small paring knife or, another sharp fillet knife and take it out head first.

Get a large saute pan, coat it with 1-2 tablespoons olive oil, get to high...and then start with the chopped green onions that you have; saute' them for a few minutes, then lower the heat to medium and by then, the water will be at a good boil. Throw in your pasta - whole wheat pasta doesn't take all -that- long, but 5 - 8 minutes to get to al dente.

Thats where cooking your shrimp comes in, throw those on the saute pan, they only take 5 minutes, if that, to cook.

When they get good and solid pink, that's when they're done, and then set the pan to simmer / low and squirt on a bit of lemon and cover to keep warm.

Get your favorite blender, throw in your parsley, salt and pepper, olive oil, 1/2 sardine and almonds and grind to a rough paste. If its still too "rough" or dry, add more olive oil. Squirt with the rest of the lemon, stir well and get into a small bowl.

Then get your pasta out...drain in a colander, pre-cut to your liking and toss in the pasta (I added in one or two tablespoons of olive oil, to keep it from sticking) and serve with fresh grated Parmesan (in the green bowl you see there, covered :B)

Mix it all together, and its quite tasty!

Enjoy!