One thing is for sure, the quarantine has brought my kids’ pasta-with-red-sauce dreams to fruition. We are embracing all the carbs. Every last one.

They’re fine with spaghetti and marinara on repeat, but I need a little something more to keep things bright and inspired. Last week I made a quickie pasta dinner that we’re sticking to—a riff on Shrimp Saganaki, my favorite shrimp dish from Greece, but made simple and so beautiful with a pile of chewy noodles, like a fat bucatini or tagliatelle.

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