{"id":22848,"date":"2011-11-22T16:27:53","date_gmt":"2011-11-22T21:27:53","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22848"},"modified":"2011-11-22T16:27:53","modified_gmt":"2011-11-22T21:27:53","slug":"shrimp-and-edamame-pasta%e6%b5%b7%e8%80%81%e3%81%a8%e6%9e%9d%e8%b1%86%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22848&lang=en","title":{"rendered":"Shrimp and Edamame Pasta
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\"\"<\/a><\/p>\n

Shrimp and Edamame Pasta<\/strong>
\nLunch November 19, 2011<\/em><\/p>\n

I like to use fresh ingredients for my dishes, but once in a while, especially toward the end of the week, I find my vegetable and protein section in the fridge empty (or close to empty). Last Friday was one of those days, and I had to head to the freezer hoping there was something I could use to make our lunch. Here is the pasta dish I was able to make with frozen shrimp and edamame. <\/p>\n

Shrimp and edamame pasta: olive oil, garlic, shrimp, edamame, cooked pasta, salt, pepper, crushed red pepper, Parmesan cheese, basil<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong>
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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Shrimp and Edamame Pasta Lunch November 19, 2011 I like to use fresh ingredients for my dishes, but once in a while, especially toward the end of the week, I find my vegetable and protein section in the fridge empty (or close to empty). Last Friday was one of those days, and I had to […]<\/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-22848","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\/22848","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=22848"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22848\/revisions"}],"predecessor-version":[{"id":22920,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22848\/revisions\/22920"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}