It’s a comforting pasta dish that’s great any day of the week. With sweet plump shrimp in a garlic-and-lemon cream sauce, it’s creamy but not too heavy. The whole thing cooks in less than 20 minutes!

creamy shrimp pasta with pico de gallo - Kate Shungu/Daily Meal A hearty pasta dish is a versatile and inherently satisfying meal to put on the dinner table. If you're looking for an option that packs ...

Mayonnaise – 4 Tbsp Egg – 1 Lemon juice – 1 tsp Old Bay Seasoning – 1 Tbsp Fresh dill, chopped – 1 tsp Lump crab meat – 1 pound Panko – ½ cup Pepper – ½ tsp Salt – ½ tsp 16/20 shrimp – 1 pound Gently ...

Fettuccine with shrimp cream and brandy brings a little taste of Southern Italy right to your table. Seriously good stuff. In ...

It’s taco night with a twist. Jessica thought it would be fun to make shrimp tacos with some pepper jack cheese, fry them up in a skillet and top with a delicious sauce. The sauce is a creamy ...

Polenta and grits are close cousins, both made from ground corn that cooks into a creamy, satisfying bed for a saucy entree. Once I get shrimp and grits on my mind, I can't seem to think of anything ...

1. Combine the olive oil and garlic in a large skillet. Put it over medium heat and cook, stirring frequently, until the garlic turns light brown. 2. Turn the heat to high, add the shrimp (in batches ...

Servings: 4. Recipe is by Teresa B. Day. 2 tablespoons olive oil 2 tablespoons butter 2 red bell peppers, chopped 1 small onion, chopped 1 garlic clove, minced 1 cup seafood stock 1 tablespoon ...

Get ready to fall in love with these **Chicken and Bay Shrimp Sandwiches with Creamy Dill Sauce**! This delicious and easy-to-make recipe is the ultimate lunch idea that’s perfect for picnics, casual ...

Cook pasta according to package directions. Drain well, set aside and keep warm. In a large sauté pan, heat butter in olive oil over medium-high heat. Add bacon and cook until fat is rendered and ...

The World Central Kitchen founder suggests having “plenty of bread on hand to soak up every last drop" of the "astonishing" sauce Sabrina Weiss is the Editorial Assistant of PEOPLE's food department.