{"id":2211,"date":"2009-01-22T01:02:00","date_gmt":"2009-01-22T05:02:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2211"},"modified":"2009-01-22T01:03:33","modified_gmt":"2009-01-22T05:03:33","slug":"shrimp-and-bacon-pasta-with-basil-oil%e6%b5%b7%e8%80%81%e3%81%a8%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf%e3%80%81%e3%83%90%e3%82%b8%e3%83%ab%e3%82%aa%e3%82%a4%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2211&lang=en","title":{"rendered":"Shrimp and Bacon Pasta with Basil Oil
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Shrimp and Bacon Pasta with Basil Oil<\/strong>
\nDinner January 19, 2009<\/em><\/p>\n

Mix cooked pasta with cooked shrimp, garlic, and crispy bacon. Drizzle basil oil made with olive oil, basil, lemon zest, sugar, salt, and pepper. Terry fried bacon for me. He is such a great sous-chef!<\/p>\n

Please help us promote our blog by clicking on the following button. That helps our ranking on the site (but does not provide us any financial gain). Thank you.<\/p>\n

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Shrimp and Bacon Pasta with Basil Oil Dinner January 19, 2009 Mix cooked pasta with cooked shrimp, garlic, and crispy bacon. Drizzle basil oil made with olive oil, basil, lemon zest, sugar, salt, and pepper. Terry fried bacon for me. He is such a great sous-chef! Please help us promote our blog by clicking on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-2211","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2211"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2211\/revisions"}],"predecessor-version":[{"id":2259,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2211\/revisions\/2259"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}