Discover Giada De Laurentiis' Linguine with Shrimp and Lemon Oil—a light, fresh, and elegant dish perfect for any occasion. Enjoy a taste of Italy!

This Shrimp and Burst Cherry Tomato Pasta holds a special place in my heart. I remember the first time I made it during a ...

Place a cast-iron skillet or other heavy-bottomed skillet over medium heat. Add a touch of oil. When it begins to shimmer, ...

Peel shrimp and devein, leaving tails intact ... Thinly slice remaining garlic. Slick a large sauté pan with ½-inch oil and set over medium heat. Add sliced garlic and fry until lightly golden ...

With the warm weather finally here and flowers blooming all over town, I am ready to give my Dutch oven a rest. Though I love ...

Cook the shrimp. Melt unsalted butter in a large 12-inch frying pan over medium-low heat. Cook minced garlic first until fragrant. Add shrimp, lemon zest and juice, red pepper flakes, smoked paprika, ...

The savory blend of shrimp, chicken, and bacon and the fact that it comes together in 30 minutes makes this dish a total ...

This recipe from the author of 'Bountiful ... Heat remaining 1 tablespoon oil in a large nonstick skillet over medium high. Add shrimp, and cook, until just cooked through, 2 to 3 minutes per ...

Heat a plancha or a large cast-iron skillet over medium-high heat. Once hot, working in batches to avoid overcrowding, dip each shrimp in garlic oil, lay it on the hot plancha or skillet and ...

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some ...

In a very large saucepan combine the milk and butter and bring to a boil. Slowly whisk in the grits and lower heat to medium low. Partially cover the saucepan and continue to cook grits ...