Top two shelves: Capers, oils, fish sauce, Italian chestnut honey, a can of chipotle peppers, a box of golden raisins, apple cider vinegar, red wine vinegar, three bottles of balsamic vinegar, Cava vinegar, German vinegar, pumpkin seed oil, pistachio oil, walnut oil, sugar, anchovies, barbecue sauce made by
a former Cooking Light test - kitchen professional, fig vinegar, and a bottle of Absolut with 10 vanilla beans soaking in it.
This recipe is inspired by other shrimp pasta recipes I've loved before... specifically the beloved Mediterranean Pasta with Shrimp and Feta Cheese sold at the
former Clever Chef Works, and the Baked Shrimp with Feta Cheese that
Cooking Light published in June of 2000.