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, lemon ...

Impress your friends with this effortless dinner party menu from David Tanis, started with a mustardy arugula salad and ...

In a large bowl, toss shrimp ... lemon juice until thoroughly combined. Toast the buns: Heat a large, heavy-bottomed frying pan, cast-iron pan or griddle over medium-high heat. Liberally butter ...

When you think of New Orleans cuisine, po’ boys should definitely come to mind—and rightfully so. They’re hearty sandwiches ...

Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest ... pasta to the sauce, finish ...