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Parmesan-crusted shrimp are paired with a garlic and white wine sauce and angel hair pasta for a next-level shrimp scampi dish that's easy and delicious.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make-ahead foil packets with shrimp, sausage, corn, and potatoes deliver a fast and fun grilled seafood boil.
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This hearty main-dish pasta salad from the sea tastes of cumin, cilantro, and the bold flavors of Pace®.
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Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.
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Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.
cooking.nytimes.com
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery Serve this over rice to catch every drop of the fragrant, creamy sauce
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Get Robert Jr.'s Hennessey Cream Shrimp Recipe from Food Network
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Get Roasted Shrimp, Corn and Bacon Ramen Recipe from Food Network
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!
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A sauce made from fresh tomatoes is the secret ingredient in this delicious shrimp pasta.