Hello, there! Welcome to my blog! If this is your first time visiting the blog, I’m Jamie, and I’m so glad you’re here. And if this is your 50th time visiting the blog, hey friend! Thanks for the support!

If you’re new to this space, I’m a lifestyle blogger living in the Okanagan Valley of British Columbia. Kelowna, to be exact! I was born and raised here, and I love my home. If you haven’t visited before, I truly encourage you to – imagine picturesque lakes, sprawling vineyards, wooded hiking trails, all surrounding a bustling city full of life – and did I mention we enjoy true 4 season weather here? It’s no surprise that our little slice of paradise is a vacation destination!

Besides the views, one of the best parts of living in B.C. (to me, anyway) is all the local businesses we have here. Supporting local small makers and brands is the heart of our province, and that’s why I LOVE making pasta recipes with the fantastic Kaslo Sourdough. Not only is the product top shelf, I am so happy promoting the family behind Kaslo, and especially chatting with Heidi, the General Manager over at Kaslo. Check out their full story here!

And after that, get ready to tuck in and enjoy our newest recipe, this succulent and romantic Shrimp Scampi! Perfect for an al fresco dinner outdoors with your S/O, bestie, or the whole fam. Hold the wine for the little ones though, as it is very flavourful in this dish! 😉

Prep time: 20 minutes

Cook time: 20 minutes

40 minutes start to finish

Serves 2-4



1/2 bag Kaslo Spaghetti

1 large or 2 small yellow zucchini

1/4c. butter

1/4c. Dry white wine (like the Mission Hill Sauvignon Blanc pictured in this recipe!)

1 large clove fresh garlic 

Juice of 1 lemon


1 bag raw large shrimp

2tbsp. butter

1 large clove fresh garlic

1tbsp. chopped fresh parsley 

S&P to taste


Grated Parmesan

Fresh parsley 

Fresh cracked pepper

The star of the recipe, dreamy sourdough noodles! Hop into the shop to pick out some pastas, and use the code JAMIEPASTA for 10% off! Follow Kaslo and I on Instagram as well, you’ll be glad you did – we often do joint giveaways for pastas and home decor!

These spaghetti noodles have a special secret – they’re double long! Makes for more fun twirling than ever before.

I used 1/2 and 1/2 spaghetti and yellow zucchini for a fun pop of colour, and to sneak veggies into this dish – but extreme pasta lovers can opt for all spaghetti, if you like!

Extra large, grilled juicy prawns, dripping in butter and garlic make this dish into a midsummer dream. Wow, anyone else drooling yet?

One can never have too much garlic and parmesan!


Bring a large pot of salted water to boil, and cook the spaghetti according to the package instructions (about 8 minutes). While your spaghetti is cooking, pour the shrimp into a large bowl, and fill with cold water to thaw.

Strain and set aside.

Wash zucchini(s), and get out your spiralizer! Spiralize the zucchini, remove the inner seeds, pat dry, and set aside on a dry tea towel (the more moisture removed, the better!).

Remember when spiralized vegetables were the ‘it’ thing in 2016? I still love ’em! Speaking of which, this winter watch out for my spiralized scalloped potatoes – the prettiest Christmas dinner dish that will grace your table!

Back to business – sauté the zucchini curls in a large pan with a pat of butter over medium heat until al dente, about 6 mins. Strain zucchini and set aside (leave in colander to continue draining liquid).

Now that your spaghetti and zucchini are cooked and set aside, let’s turn our focus to the now-thawed shrimp.


Remove the shrimp tails and shells, rinse, and add to a skewer. Prepare 1 skewer per person dining (we made 4 skewers).

Put the skewers into a casserole dish for easy transfer to the barbecue. If not using a barbecue, put the skewers directly into a large pan on the stovetop.

In a small bowl, mix butter, garlic and parsley. Melt 30 seconds in microwave, whisk, and brush onto the shrimp skewers.

Bbq (or pan fry) shrimp 5-7 minutes, turning once, until cooked through (be careful not to overcook). Brush with more of the butter mixture after turning.

Back in the pan, melt butter, and add garlic, wine, and lemon juice. Once bubbling over medium-low heat, add the zucchini and spaghetti back to the pan, toss well, and heat through.

Plate spaghetti, top with Parmesan, parsley, pepper, and finish with a shrimp skewer. 

Serve with extra pepper, and enjoy! Not only does it taste wonderful, this dish is truly gorgeous and looks like it came straight out of a magazine!

Don’t forget to pour yourself a glass of the good stuff – B.C. is also renowned for it’s wines, and this Mission Hill Sauvignon Blanc is a perfect example. Try it for yourself here!

Thank you for joining me today, you are in for a real treat with this meal! Kaslo’s pasta never disappoints, and the new spaghetti is a winner. Give Kaslo a follow on Instagram today, and check out all their great recipes! Besides myself, Renee of @veritynutrition, and Jeanette of @mybcconsulting have both created many fantastic recipes for Kaslo. It’s truly your one stop database for all things pasta!

Before you go, drop me your email address today so you get my posts straight to your inbox! Besides food and drink recipes, I also have craft tutorials, decorating tips, and even quarterly tech wallpapers for you. If you crave more beautiful B.C. living, stick with me, friend.

xo, Jamie

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