white wine and butter that goes well with pasta or crusty bread. Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New ...
Pasta dough ... Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to ...
Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp ...
I grew up in a big Pasta Roni family ... Sear 1-inch pieces of chicken thigh or breast instead of shrimp. Swap vinegar for fresh lemon juice. While green bell pepper is most commonly used in ...
Shrimp scampi is said ... parsley and lemon juice and remove the pan from the heat. Serve as an appetizer or complete the meal with pasta, polenta, rice, bread, zucchini noodles or steamed vegetables.