That's what this delicious shrimp-stuffed pasta shells recipe delivers. You get the the delectable taste of shrimp, two kinds of cheese, pasta shells and spiced-just-right tomato sauce for a ...

These are our favorite chowder recipes from clam chowder to corn chowder and beyond. Creamy, rich, and nourishing, these bowls of chowder are as flavorful as they are filling.

The shells stay on when frying these salt and pepper shrimp. The result is juicy, spicy-tingly shrimp with a crispy, salty exterior. This recipe for Chinese salt and pepper shrimp uses less oil ...

Some of our best Creole and Cajun recipes include po'boys, jambalaya, and gumbos galore. From slow-cooked masterpieces to ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

Canned clams are great in pasta — no shells needed ... Don’t feel like you have to use expensive jumbo shrimp in this pasta recipe because smaller ones will be just as good.

Roux suggests that the creamy seafood tarts in this recipe are best enjoyed when served ... (discard any that stay closed). Take out of shells; place in bowl. Cover with plastic wrap; set ...

If I prepare a dish where the shrimp or prawns are de-shelled, I save the heads and shells and store them in the freezer. When I have enough - at least 250 grams (9 oz) - I make a batch of shrimp ...

Impress at a dinner party with Rick Stein’s seafood risotto recipe flavoured with saffron ... Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed.