Let yourself imagine summertime by the sea — no matter the time of year —with this simple, vibrant pasta dish. Technique Tip: Don’t be afraid to cook your shrimp on high heat — that’s ...

To make linguine with garlic, oil, chili pepper, and shrimp, first, clean the shrimp: remove the shell and detach the head (1 ...

To prepare linguine with shrimp, zucchini, and saffron start by cleaning the red shrimp: detach the head (1), remove the ...

Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat ...

Fast-from-scratch pesto adds easy bright flavor to this pasta toss packed with sautéed shrimp, artichoke hearts, Greek olives ...

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 ...

until the shrimp are just cooked through, 2 to 3 minutes. Add the lemon juice and cook until mostly evaporated, about 30 more seconds. Remove the skillet from the heat. Add the pasta, pesto and ½ ...

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...