This creamy and aromatic spiced sauce can be prepared in advance and kept on hand for a fast, flavor-packed rush-hour dinner.

It's a mouthwatering replication of the famous shrimp boil I created with the 'Whole Sha-Bang' sauce from your favorite seafood joint, now easily made in your own kitchen. I make sure succulent ...

Preheat the oven to 400 degrees. Peel the shrimp, leaving the tail intact. Devein them and place on a large, sided baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and seasoning ...

Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta cooking liquid, 1/4 cup at ...

Crisp, panko-encrusted shrimp are drizzled with a tangy chipotle sauce and nestled into corn tortillas ... Bring the water to a full boil, then turn off the heat and allow the tortillas to sit ...

Bring to the boil and add 15ml (1 tbsp ... Put the noodles in a bowl and add a large dollop of XO sauce. If you like, sprinkle with dried shrimp roe. If you made onsen eggs, crack an egg, put ...

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, shrimp ... pasta to the sauce, finish with ...

Evenly divide shrimp mixture among shells. Transfer sauce to pot; top with stuffed shells. Over medium-high heat, bring sauce to boil; reduce heat to low. Cover; cook until shrimp filling is ...

For years, I poached or boiled shrimp for shrimp cocktails ... When cool, chill for at least an hour before serving. To make the sauce, whisk together ingredients, taste and adjust seasonings ...