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Category: Seafood

Creamy Shrimp Tagliatelle

Creamy Shrimp Tagliatelle

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with Heirloom Tomatoes, Garlic, and Chili

Yield: 2

Adapted from: Hello Fresh

Fresh tagliatelle, with shrimp and heirloom tomatoes.
Prep: 5 Cook: 20

  • 2cloves garlic
  • 2scallions
  • 4TBS sour cream
  • 1lemon
  • 1Thai chili
  • 10oz heirloom grape tomatoes
  • 12oz shrimp
  • 8oz tagliatelle pasta
  • salt & pepper
  • olive oil
  • butter


Prep:

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Finely mince chili, removing seeds and ribs for less heat. Halve tomatoes. Cut lemon into wedges. Rinse shrimp and pat dry with a paper towel.

Cook shrimp:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic,scallionwhites, and chili (to taste). Cook until fragrant, about 30 seconds. Add shrimp and cook, tossing, until starting to turn pink but not quite cooked through, 1- to 2-minutes. Season with salt and pepper.

Boil pasta:

Once water is boiling, add tagliatelle to pot.

Tip: If any noodles are stuck together, separate them first.

Cook, stirring occasionally, until al dente, 4- to 5-minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

Cook tomatoes:

Meanwhile, add tomatoes to pan with shrimp. Cook, tossing, until wilted and juicy, 2- to 3-minutes. Season with salt and pepper. Remove from heat and set aside until pasta is ready.

Tip: If you like it spicy, add any remaining chili (to taste) at this point.

Toss pasta:

Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add tagliatelle and 2 TBS butter. Toss to combine and melt butter. Season with salt and pepper.

Finish and serve:

Remove pan from heat and stir in sour cream, a squeeze of lemon, and as much pasta cooking water as needed to create a saucy consistency. Season with salt and pepper. Divide between plates or bowls and garnish with scallion greens. Serve with lemon wedges

Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

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with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Steak Au Poivre & Garlic Herb Shrimp

Steak Au Poivre & Garlic Herb Shrimp

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with Garlic Bread & Lemony Green Beans

Yield: 2

Adapted from: Hello Fresh

Seared bavette steak is drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns, piled with succulent shrimp tossed in garlic herb butter. Toasty garlic bread and lemony roasted green beans add a satisfying crunch.
Prep: 5 Cook: 35

  • 10oz bavette steak
  • 10oz shrimp
  • 6oz green beans
  • 1demi-baguette
  • 2TBS garlic herb butter
  • 1shallot
  • 1TBS black peppercorns
  • 1tsp garlic powder
  • 2oz beef stock concentrates
  • 1lemon
  • salt & pepper
  • olive oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Place garlic herb butter in a large bowl, bring to room temperature (you’ll use it in step 4). Wash and dry produce.

Halve, peel, and mince shallot until you have 2 TBS. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon.

Mix & roast:

Place 1 TBS plain butter in a small microwave-safe bowl, microwave until softened, 10 seconds.

Tip: Do so in 5-second intervals, checking in between, to avoid melting.

Stir in garlic powder (start with ¼ tsp, add more from there if desired), salt, and pepper.

Trim green beans, if necessary, toss on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.

Cook steak:

While green beans roast, pat steak dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for steak over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to large bowl with garlic herb butter. Toss until thoroughly coated. Cover to keep warm. Wipe out pan.

Make pan sauce:

Melt 1 TBS plain butter in same pan over medium heat. Add shallot and cook, stirring, until slightly softened, 1- to 2-minutes.

Add stock concentrates, ¼ cup water, and ½ tsp crushed peppercorns. (Be sure to measure the crushed peppercorns.) Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in another 1 TBS plain butter until melted. Season with salt and more peppercorns if desired.

Finish & serve:

Spread cut sides of baguette with garlic spread. Toast in oven (use a baking sheet or place directly on rack) until golden, 3- to 5-minutes. Halve diagonally.

Toss green beans with lemon zest and juice to taste.

Slice steak against the grain.

Divide garlic bread, green beans, and steak between plates. Spoon pan sauce over steak, top with shrimp. Serve with any remaining lemon wedges and remaining sauce on the side.

Garlic Herb Butter

Garlic Herb Butter–Basted Scallops

Garlic Herb Butter–Basted Scallops

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with Spaghetti & Burst Grape Tomatoes

Yield: 2

Adapted from: Hello Fresh

Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.
Prep: 5 Cook: 35

  • ¼oz parsley
  • 8oz scallops
  • 4TBS cream cheese
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • 4oz grape tomatoes
  • 1oz veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp cooking oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lemon. Roughly chop parsley.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side.

Remove from heat, transfer scallops (with pan drippings) to a plate and tent with

Make sauce:

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3- to 5-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low, whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1- to 2-minutes.

Finish pasta:

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices, cook, toss and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1- to 2-minutes.

Taste and season with salt and pepper if desired.

Serve:

Divide pasta and scallops between bowls, top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Garlic Herb Butter

 

Shrimp & Andouille Rice Skillet

Shrimp & Andouille Rice Skillet

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with Peas, Bell Pepper & Garlic Aioli

Yield: 2

Adapted from: Hello Fresh

Slightly crispy rice, infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy andouille. minutes.
Prep: 10 Cook: 40

  • 1bell pepper
  • ¾cup arborio rice
  • 2oz seafood stock concentrates
  • 4oz peas
  • 3oz andouille sausage
  • 1clove garlic
  • 1tsp smoked paprika
  • 1tsp turmeric
  • 2TBS mayonnaise
  • 10oz shrimp
  • salt & pepper
  • olive oil


Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Thinly slice sausage into rounds. Peel and mince garlic.

Cook pepper & andouille:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sausage. Cook, stirring occasionally, until bell pepper is slightly softened and sausage is lightly browned, 2- to 3-minutes.

Cook rice:

Stir rice, half the garlic, ½ tsp paprika (you’ll use the rest later), and ½ tsp turmeric into pan with bell pepper and sausage, cook until fragrant, 30-60 seconds.

Stir in 3 cups water, stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has absorbed, and rice is tender, 15-20 minutes.

Tip: Add a splash more water if liquid evaporates before rice is fully cooked.

Make garlic aioli:

While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and the remaining paprika.

When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes. Turn off heat.

Finish & serve:

Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp, drizzle with garlic aioli and serve.

Shrimp Burrito Bowl

Shrimp Burrito Bowl

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Yield: 2

Adapted from: Dinnerly

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.

Prep: 10 Cook: 20

  • ½tsp garlic powder
  • 115 oz can black beans
  • 5oz Jasmine rice
  • 2TBS sour cream
  • 2scallions
  • 10oz shrimp
  • 4oz salsa
  • salt & pepper
  • olive oil

Rinse beans:

Drain and rinse beans.

Cook rice & beans:

Heat 1 TBS oil in a small saucepan over medium. Add rice and ½ tsp granulated garlic, cook, stirring, until rice is toasted, and garlic is fragrant, about 1 minute. Add beans, 1¼ cups water, and ½ tsp salt, bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Prep ingredients:

In a small bowl, thin sour cream by stirring in 1 tsp water at a time, as needed until it drizzles from a spoon. Season to taste with salt and pepper, set aside until ready to serve. Trim ends from scallions, then thinly slice. Rinse shrimp and pat very dry (first thaw under cool running water, if necessary), season all over with salt and pepper.

Cook shrimp:

Heat 1 TBS oil in a medium skillet over medium-high. Add shrimp and half of the scallions, cook, stirring occasionally, until shrimp are pink, and scallions are fragrant, 2–3 minutes. Add salsa and continue to cook, stirring, until salsa is warmed, and shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.

Serve:

Fluff rice with a fork. Serve shrimp and salsa over rice and beans, then drizzle with sour cream and sprinkle with remaining scallions. Enjoy!

Next level:

Top your bowl with a crunchy slaw for a hit of acidity and texture. Stir together lime juice and zest, freshly chopped cilantro, oil, salt, and pepper, then add shredded cabbage, tossing to coat. Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.

Creamy Cajun Shrimp

Creamy Cajun Shrimp

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and Buttery Grits

Yield: 2

Adapted from: Dinnerly

Two New Orleans favorites—Cajun shrimp and creamy grits.

Note: This needs a side of broccoli.

  • 3oz grits
  • 2scallions
  • 4oz roasted red peppers
  • 8oz shrimp
  • ½tsp Cajun seasoning
  • 2TBS cream cheese
  • 1tsp garlic
  • salt & pepper


Cook grits:

In a small saucepan, combine 2 cups water and a pinch of salt. Cover and bring to a boil over high. Whisk in grits and reduce heat to low; cook, uncovered, whisking occasionally to prevent sticking, until grains are tender, about 7 minutes. Remove from heat and keep covered

Prep ingredients:

While grits cook, finely chop 1 teaspoon garlic. Trim ends from scallions, then thinly slice. Coarsely chop roasted red peppers. Rinse and pat shrimp very dry, then season all over with ½ teaspoon Cajun seasoning (or less depending on heat preference).

Sear shrimp:

Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, flipping once, until curled and almost cooked through, about 2 minutes. Add chopped garlic and half of the sliced scallions; cook, stirring, until fragrant, about 30 seconds.

Finish shrimp in sauce:

To skillet with shrimp, add cream cheese, chopped red peppers, and ⅓ cup water. Cook, stirring, until cream cheese is melted, sauce is slightly thickened, and shrimp are cooked through, 1–2 minutes. Season to taste with salt and pepper.

Finish & serve:

Return saucepan with grits to medium heat and whisk in 2 tablespoons butter until melted, about 1 minute. Season to taste with salt and pepper. Serve creamy Cajun shrimp over buttery grits and garnish with remaining scallions. Enjoy!

Cajun Spice Blend

1⅓ TBS

  • 1tsp paprika
  • 1tsp onion powder
  • ½tsp garlic powder
  • ½tsp dried oregano
  • ½tsp dried thyme
  • ¼tsp dried basil
  • ¼tsp cayenne
Bourbon Glazed Salmon

Bourbon Glazed Salmon

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Yield: 2

Adapted from many

This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam packed with flavor.

  • 2TBS chopped scallions + more for garnish
  • 1tsp peeled and finely grated ginger
  • 2tsp finely grated garlic
  • 2TBS Maker’s Mark, Jim Beam or other good bourbon (or Jameson Irish Whiskey 😊)
  • ⅓cup soy sauce
  • ⅓cup brown sugar
  • 2TBS honey
  • 26-oz fresh salmon fillets
  • 3TBS sesame oil
  • sea salt and pepper to taste

Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 minutes. Set it aside and keep warm.

Season the salmon on both sides with salt and pepper.

Heat 1 TBS olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 8 minutes.
Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 6 minutes.

Move the salmon to a plate and spoon the remaining glaze over the salmon.

Shrimp, Breaded AF

Shrimp, Breaded AF

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Yield: 2 to 4

Adapted from All Recipes

This air fryer breaded shrimp is perfectly seasoned (we’ll see). Keep the tails on to use as a handle. Serve with cocktail sauce or your favorite dipping sauce.

  • ¾cup AP flour
  • 1TBS seafood seasoning (such as Old Bay)
  • ½TBS paprika
  • ½tsp salt
  • ½tsp dried parsley
  • ¼tsp ground black pepper
  • 2large eggs, beaten
  • 1lb large shrimp – peeled, deveined, and tails left on
  • nonstick cooking spray


Prep:

Preheat the air fryer to 400°F.

Place flour, Old Bay, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Seal and shake to combine. Place beaten eggs in a shallow bowl.

Pat shrimp dry using paper towels. Working in batches, add shrimp to seasoned flour and toss to combine. Dip shrimp in beaten eggs and then back in seasoned flour.

Air Fry:

Place breaded shrimp in the air fryer basket, making sure not to overcrowd. Lightly coat the tops with nonstick cooking spray.

Cook in the preheated air fryer for 4 minutes. Remove the lid and spray any chalky spots with nonstick cooking spray. Close the lid and continue cooking until desired crispness is reached, about 3 minutes more.

Serve:

Serve with fries, coleslaw, and your favorite dipping sauce.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.