This spicy yet creamy pasta dish is best served with lighter sides such as roasted carrots, zucchini, or okra. Recipe: Creamy ...

Simple, quick dinners like shrimp scampi with ... New York Times This classic recipe features a simple sauce with garlic, white wine and butter that goes well with pasta or crusty bread.

I grew up in a big Pasta Roni ... I like how jumbo shrimp (21 to 25 per pound) curl up to about the same size as the sausage coins, but you should grab whatever looks best and freshest at the ...

Shrimp and pasta are alluring partners ... Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Stir in the garlic and 1 1/2 cups of the parmesan. Add the shrimp and pasta to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasonings as needed.

Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.

The recipe as I understand it ... Not only is it a real timesaver, but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all, the shrimp do not get overcooked ...

The next time you want to serve the dish, heat some of the remaining sakura shrimp aglio e olio in a skillet while boiling the pasta. Turn the flame to medium and add the sakura shrimp ...

For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for. It was the same routine: Bring a pot of water to a boil, salt, and add the shrimp. Cook for maybe 5 minutes.