Seafood Archives - Vegetable Recipes

Shrimp and Broccoli Pasta

Mary Younkin — Tue, 11 Nov 2025 10:00:00 +0000

Dressed in a silky smooth cheese and garlic sauce, this Shrimp and Broccoli Pasta is the kind of comfort food that feels delightfully indulgent without being heavy. This is a dish that tastes fancy enough to post online, but lets you stay firmly in your rest era.

Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 543kcal

Author Mary Younkin

Ingredients

1 pound large raw shrimp peeled and deveined, approximately 35 count
1 tablespoon olive oil
2 tablespoons butter divided
2 large cloves garlic minced
16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
4 cups small broccoli florets
2 tablespoons flour
2 cups milk
8 ounces cream cheese
½ teaspoon granulated garlic or garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ cup freshly shredded Parmesan
¼ cup fresh Italian parsely chopped small

Instructions

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Honey Garlic Shrimp Stir Fry

Mary Younkin — Tue, 20 May 2025 08:30:00 +0000

Calling all broccoli and shrimp lovers! This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp.

Broccoli Shrimp Stir Fry

This honey garlic shrimp recipe was inspired by a whole lot of broccoli in the fridge and my love affair with shrimp. I’m happy to say that this combination did not disappoint in any way. Broccoli is my favorite vegetable to add to almost any dish. Is that okay to say it?

It’s akin to saying I have a favorite child… but there we are. I don’t have a favorite child, but I do have a preferred vegetable. It’s hard to go wrong when broccoli is on the table.

Shrimp and Broccoli Stir Fry

To make this stir fried shrimp and broccoli, you’ll need to gather the following ingredients:

large raw shrimp
butter
ginger
garlic
honey
soy sauce
cornstarch
sesame oil
black pepper
fresh broccoli
optional: sriracha

I am sure some folks will wonder whether they can use frozen broccoli in this recipe. I don’t recommend it.

Frozen broccoli tends to become mushy in a stir fry, and we really want the crisp-tender quality you can only get when you start with fresh broccoli. If you need a way to use up that bag of broccoli in your freezer, try irresistible parmesan dusted Air Fryer Frozen Broccoli.

Shrimp and Broccoli Recipe

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels.

Pat dry with additional paper towels. Set aside next to the stove.

Place the broccoli in a glass bowl with about 2 tablespoons of water. Loosely cover the bowl with a lid or plate.

Microwave on high for 3-4 minutes, or just until the broccoli is tender. When the broccoli is bright green and barely fork tender, remove it from the microwave and set aside.

In a small bowl or measuring cup, whisk together the honey, soy sauce, and cornstarch. Add the sesame oil, sriracha (if desired), and pepper. Set aside.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.

Add the shrimp to the pan. Cook without touching for about 2 minutes. Stir the shrimp and cook an additional minute, just until opaque and cooked through. Transfer the shrimp to a plate.

Add the sauce to the empty pan and increase the heat to high. Cook 2-3 minutes, just until thickened and a spatula leaves a trail when drawn across the bottom of the pan.

Remove from the heat, add the shrimp and broccoli and toss to coat. Serve over rice.

For a few more easy shrimp meals, check these recipes out. Shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy Shrimp Bell Pepper Stir Fry.

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible Shrimp Asparagus Pasta. This is a deceptively easy recipe, friends. While the directions look lengthy at first glance, I promise you that this is a quick and straightforward recipe.

Looking for more dinner recipes? Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy Southwestern Chicken Skillet meal.

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer. Serve these Air Fryer Chicken Fajitas in warm tortillas or over rice with your favorite toppings for a fresh and easy meal.

Honey Garlic Shrimp Stir Fry

Calling all broccoli and shrimp lovers! This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp.

Course Main Course

Cuisine American, Asian

Servings

Calories 310kcal

Author Mary Younkin

Ingredients

1 pound large shrimp peeled and deveined
2 tablespoons butter
1 tablespoon minced ginger
1 tablespoon minced garlic
⅓ cup honey
¼ cup soy sauce
1 teaspoon cornstarch
1 tablespoon sesame oil
1-2 teaspoons sriracha OPTIONAL
½ teaspoon freshly ground black pepper
1 broccoli crown cut into bite size pieces about 3 cups worth

Instructions

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.
Place the broccoli in a glass bowl with about 2 tablespoons of water. Loosely cover the bowl with a lid or plate. Microwave on high for 3-4 minutes, or just until the broccoli is tender. When the broccoli is bright green and barely fork tender, remove it from the microwave and set aside.
In a small bowl or measuring cup, whisk together the honey, soy sauce, and cornstarch. Add the sesame oil, sriracha (if desired), and pepper. Set aside.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the shrimp to the pan. Cook without touching for about 2 minutes. Stir the shrimp and cook an additional minute, just until opaque and cooked through. Transfer the shrimp to a plate.
Add the sauce to the empty pan and increase the heat to high. Cook 2-3 minutes, just until thickened and a spatula leaves a trail when drawn across the bottom of the pan. Remove from the heat, add the shrimp and broccoli and toss to coat. Serve over rice.

Nutrition

Shrimp Asparagus Pasta

Mary Younkin — Tue, 29 Apr 2025 08:30:00 +0000

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible shrimp asparagus pasta. This is a deceptively easy recipe, friends. While the directions look lengthy at first glance, I promise you that this is a quick and straightforward recipe.

To make this meal, you’ll start by cooking the pasta. While that’s going, steam the asparagus, and start the bacon and shrimp sizzling. Then make a quick sauce in the same pot you used for the bacon and shrimp, toss everything together there, and you’ll be sitting down to dinner in less than 30 minutes.

Shrimp and Bacon Recipes

Oh, how I love pairing shrimp with bacon! However, if the pairing doesn’t thrill you, this pasta will be deeeelicious however you make it.

Not a fan of shrimp? Feel free to skip it. Not in the mood for bacon? (Who are you??) It can also be skipped, just cook the shrimp in a bit of butter.

Don’t like either one? (Why are you even reading this recipe, my friend?!) Just love asparagus? Try roasted asparagus pasta, it’s fantastic without any meat at all.

And don’t miss the ultimate chopped salad! It combines crunchy bacon, garlicky shrimp, ripe avocado, juicy tomatoes, sweet corn, and creamy cheese, along with a generous handful of fresh parsley to brighten all of the flavors.

Shrimp Asparagus Pasta

You’ll need the following ingredients to make this recipe:

bucatini, linguini, or thick spaghetti pasta
bacon
shrimp
asparagus
garlic
heavy cream
kosher salt
black pepper
Italian parsley
Parmesan cheese

Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 9-12 minutes. Scoop out about a cup of the pasta cooking water and set aside before draining the pasta.

Shrimp and Asparagus

While the pasta is cooking, place the asparagus pieces in a glass bowl with 2 tablespoons of water. Loosely cover with a plate or lid. Microwave for 3 minutes and test for doneness. Continue cooking, just a minute at a time, until tender crisp. Remove from the microwave and drain the water. Set aside uncovered.

While the pasta is cooking, warm a large deep-sided Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done.

While the bacon starts cooking, rinse the shrimp. Pat dry using paper towels. When the bacon is almost done cooking and has about 4 minutes left, add the shrimp to the pot with the bacon. Stir to combine and spread out across the pan. Cook, stirring occasionally until the shrimp is opaque and pink, just 3-4 mintues.

Transfer the shrimp and bacon to a plate. Drain the grease from the pot or pot, leaving about a tablespoon of grease.

Shrimp Asparagus Pasta Recipe

Place the pot back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour ½ cup of the reserved pasta water into the hot pot. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.

Add the cream, salt, and pepper to the pot and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly.

Add the pasta to the pot with the sauce. Stir to coat the pasta with sauce. Add the shrimp, bacon, asparagus, and parsley to the pot and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese, if desired, before serving.

Bacon Asparagus Pasta

If pairing bacon and asparagus makes you smile, grab a fork, skip the plate, you are going to be eating this sauteed asparagus with bacon before it gets to the table.

And this garlicky bacon pasta includes a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.

Shrimp Asparagus Pasta with Bacon

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible pasta.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 646kcal

Author Mary Younkin

Ingredients

8 ounces bucatini, linguini, or thick spaghetti pasta
½ cup reserved pasta water
½ pound bacon cut into 1-inch pieces
1 pound large shrimp peeled and deveined
½-1 pound asparagus ends trimmed, cut into 2-inch pieces
4 garlic cloves minced
½ cup heavy cream
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh Italian parsley chopped small
2 ounces shaved or shredded Parmesan cheese OPTIONAL

Instructions

Cook the Pasta

Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 9-12 minutes. Scoop out about a cup of the pasta cooking water and set aside before draining the pasta.

Steam the Asparagus

While the pasta is cooking, place the asparagus pieces in a glass bowl with 2 tablespoons of water. Loosely cover with a plate or lid. Microwave for 3 minutes and test for doneness. Continue cooking, just a minute at a time, until tender crisp. Remove from the microwave and drain the water. Set aside uncovered.

Cook the Bacon and the Shrimp

While the pasta is cooking, warm a large deep-sided Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done.
While the bacon starts cooking, rinse the shrimp. Pat dry using paper towels. When the bacon is almost done cooking and has about 4 minutes left, add the shrimp to the pot with the bacon. Stir to combine and spread out across the pan. Cook, stirring occasionally until the shrimp is opaque and pink, just 3-4 mintues.
Transfer the shrimp and bacon to a plate. Drain the grease from the pot or pot, leaving about a tablespoon of grease.

Finish the Recipe

Place the pot back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour ½ cup of the reserved pasta water into the hot pot. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
Add the cream, salt, and pepper to the pot and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly.
Add the pasta to the pot with the sauce. Stir to coat the pasta with sauce. Add the shrimp, bacon, asparagus, and parsley to the pot and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese, if desired, before serving.

Notes

Feel free to use your preferred method for steaming the asparagus.

Nutrition

Garlic Shrimp Stir Fry

Mary Younkin — Fri, 01 Sep 2023 08:30:00 +0000

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes!

Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Shrimp Zucchini Stir Fry

As it turned out, a couple of zucchini and a pound of shrimp added up to a garlicky lemon butter skillet of deliciousness that I simply could not stop eating! It would be embarrassing if anyone else had been here to witness my lunch, but since I was on my own? It’s all good.

I did call my husband after I tasted it to tell him he should probably get home to help me eat it before I polished off the entire recipe by myself. (I easily could have done that. It proved irresistible to me.!)

Full disclosure, this recipe makes four servings for normal, non-shrimp-addicts, who practice a wee bit more self-control than I did. Served over rice or pasta this will be a great dinner option. Me? I ate it exactly as pictured, nothing else was required.

Lemon Garlic Butter Shrimp

For a very long time, I was intimidated by the idea of cooking shrimp at home. The first time I tried it, I bought the least expensive shrimp I could find, spent what felt like forever peeling and deveining them, and then overcooked them. Sigh. The learning curve felt like too much and I didn’t try again for several years.

Well, I’m here to walk you through just how incredibly EASY it is to cook shrimp perfectly and to make sure you skip any kind of experience like my first one! I’ve been cooking shrimp this way for at least 15 years now and it really is simple.

First, I have a couple of shrimp cooking tips for you. Watch for a sale and buy your shrimp peeled and deveined. It usually isn’t much more expensive, and when it’s on sale it’s often the same price as shrimp in the shell. Just pay attention to what you’re buying and save yourself the extra work.

Second, you’re going to cook the shrimp FAST and then get it out of the pan. I’m not kidding here. The shrimp needs barely a minute on each side and then you’ll transfer it to a plate and toss it back in the stir fry at the end.

Garlic Shrimp Stir Fry

You’ll need the following ingredients to make this recipe:

raw shrimp peeled and deveined
olive oil
salt and pepper
zucchinis
butter
garlic
lemon juice
Italian parsley

Shrimp and Zucchini Stir Fry

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Prep the other ingredients and set them next to the stove. (Remember that this is a FAST recipe and you need to have everything ready to go when you begin.) Set an empty plate next to the stove.

Heat a large stainless steel pan over medium-high heat. Add 1 tablespoon of oil and when it is hot, add the shrimp. Spread the shrimp across the pan and sprinkle with about a ¼ teaspoon of salt and a smaller amount of pepper.

Let the shrimp cook for about 1 minute, just until the side touching the pan begins to turn pink.

Stir and then quickly flip the shrimp to the other side. Sprinkle again with salt and pepper. Cook about 1 minute longer, just until pink and barely cooked through. Take care not to overcook. Remove from the pan to the plate.

Add the remaining oil to the pan and then add the zucchini. Stir to coat and then sprinkle with the remaining salt and pepper. Cook for 2-3 minutes, until the squash barely begins to soften.

Add the butter along with the garlic and scrape up any browned bits from the bottom of the pan. Continue to cook for another minute or two, until the butter has melted and the pan is fragrant.

Return the shrimp to the skillet, along with the lemon juice. Stir to mix and then sprinkle with parsley. Serve immediately.

Shrimp and Zucchini

Do you enjoy shrimp as much as I do? If so, shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy shrimp bell pepper stir fry that is quite literally, finger-licking good.

Fresh vegetables are tossed in a mixture of oil and spices before being quickly cooked to create this irresistible skillet of sauteed zucchini and onions.

Want to make the most of this summer’s zucchini before it’s gone? Summer’s squash is very lightly breaded and broiled to perfection with plenty of buttery garlic and lemon to make this crispy buttered zucchini.

Fresh zucchini can be shaved thin and tossed with olive oil and lemon juice before being sprinkled with salt, pepper, basil, and Parmesan to make this easy, fresh-from-the-garden zucchini ribbon salad.

This spicy orange garlic shrimp was our favorite shrimp recipe for so long; it was the only shrimp dish I made for quite a few years. This is a very simple recipe that packs a lot of awesome flavor.

Want a hearty dinner that won’t weigh you down? Try these chicken parm zucchini boats. We love them.

Grilled shrimp, marinated in chipotle and lime, and wrapped in bacon is something my whole family would very happily eat every day. These bacon-wrapped shrimp kabobs disappear within five minutes every time we make them.

Garlic Shrimp Stir Fry

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 168kcal

Author Mary Younkin

Ingredients

1 pound large raw shrimp peeled and deveined
2 tablespoons olive oil divided
1 teaspoon kosher salt divided
½ teaspoon freshly ground black pepper divided
2 medium-large zucchinis halved and sliced ½-inch thick, about 4 cups
1 tablespoon butter
6-8 cloves garlic minced, about 2 tablespoons
2 tablespoons fresh lemon juice about ½ medium lemon
1 tablespoon fresh Italian parsley chopped small

Instructions

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Prep the other ingredients and set them next to the stove. (This is a FAST recipe and you need to have everything ready to go when you begin.) Set an empty plate next to the stove.
Heat a large stainless steel pan over medium-high heat. Add 1 tablespoon of oil and when it is hot, add the shrimp. Spread the shrimp across the pan and sprinkle with about a ¼ teaspoon of salt and a smaller amount of pepper. Let the shrimp cook for about 1 minute, just until the side touching the pan begins to turn pink.
Stir and then quickly flip the shrimp to the other side. Sprinkle again with salt and pepper. Cook about 1 minute longer, just until pink and barely cooked through. Take care not to overcook. Remove from the pan to the plate.
Add the remaining oil to the pan and then add the zucchini. Stir to coat and then sprinkle with the remaining salt and pepper. Cook for 2-3 minutes, until the squash barely begins to soften.
Add the butter along with the garlic and scrape up any browned bits from the bottom of the pan. Continue to cook for another minute or two, until the butter has melted and the pan is fragrant.
Return the shrimp to the skillet, along with the lemon juice. Stir to mix and then sprinkle with parsley. Serve immediately.

Nutrition

Tuna Pasta Salad

Mary Younkin — Fri, 31 Mar 2023 08:30:00 +0000

Flaky tuna, crunchy bits of red onion, and bell peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful Tuna Pasta Salad.

Tuna Pasta Salad

Adding a healthy dose of dill pickles and, better yet, jalapenos takes the typical “one-note” semi-bland pasta salad to something that is full of fantastic flavor in every bite.

My family loves using jalapenos in this pasta salad. It isn’t especially spicy, but they do add a bit of heat. It’s also delicious with dill pickles, though, so however you choose to make it, it’s a winner.

Crunchy bell peppers and briny, slightly chewy black olives blend with the bright freshness of parsley to create a tuna salad that becomes the entire meal, not just a side dish.

This salad tops the short list of easy recipes tucked in the back of my brain—salads I can make with simple ingredients; and at a moment’s notice. This salad is perfect for a last minute get-together or for a friend who had a tough day and just needs a break from cooking for a night or two.

Tuna pasta salad is perfect because you can swap ingredients for what you have on hand or what you know others might like. Not a fan of tuna? This salad is terrific with chicken too. Don’t like olives? Skip them.

Pasta Tuna Salad

To make this recipe you will need the following ingredients:

mini penne elbow, or small shell pasta
mayonnaise
juice from dill pickles or jarred jalapenos
kosher salt
freshly ground black pepper
tuna in water
red or yellow bell peppers
olives
dill relish or jarred sliced jalapenos
red onion
fresh cilantro or parsley

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
In a large mixing bowl, whisk together mayonnaise, pickle or jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta.
Add the tuna, bell peppers, olives, pickle relish or chopped jalapeno, onion, and parsley. Stir again to mix well.
Serve immediately or cover and refrigerate until ready to serve.

Pasta Salads

If you’re a fan of pasta salads, then you’re likely to love this recipe for creamy macaroni salad made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions.

Tangy Vegetable Pasta Salad made with fresh vegetables from the garden, farmers’ market or grocery store is light and refreshing any time of the year.

Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once!

Add pasta or served as is sweet peas, salty bacon, and sharp cheddar cheese coated in a creamy, tangy dressing add up to an easy, tasty summer side dish. This bacon pea salad is a timeless favorite that is a great addition to any meal.

Tuna Pasta Salad

Flaky tuna, crunchy bits of red onion, and peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful Tuna Pasta Salad.

Course Salad

Cuisine American

Prep Time 25

Total Time 25

Servings

Calories 861kcal

Author Mary Younkin

Ingredients

16 ounces mini penne elbow, or small shell pasta
1¾ cups mayonnaise
4 tablespoons juice from dill pickles or jarred jalapenos
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper
21 ounces tuna in water well-drained
3 red or yellow bell peppers chopped small
⅔ cup sliced olives about (1) 3-4 ounce can
¾ cup dill relish or jarred sliced jalapenos chopped fine
½ small red onion about ½ cup finely chopped
¼ cup fresh cilantro or parsley chopped small

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
In a large mixing bowl, whisk together mayonnaise, pickle or jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta.
Add the tuna, bell peppers, olives, pickle relish or chopped jalapeno, onion, and parsley. Stir again to mix well.
Serve immediately or cover and refrigerate until ready to serve.

Notes

Not a fan of tuna? This salad is terrific with chicken too.

Nutrition

Shrimp Bell Pepper Stir Fry

Mary Younkin — Tue, 31 Jan 2023 09:30:00 +0000

Shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy shrimp bell pepper stir fry.

Shrimp and Bell Pepper Stir Fry

Stir fries have always been my go-to for simple and delicious dinners. You can use quite literally any vegetable and add in a protein if you like. Serve over rice or noodles, whatever you like, and dinner will be done in minutes.

While I typically make most of my own sauces, dressings, and dips from scratch, there are times when something off the shelf works just fine. For this shrimp bell pepper stir fry with pineapple, you just need a bottle of your favorite barbecue sauce.

Don’t be afraid to turn up the heat or spice with the sauce you choose for this stir fry. I typically make this with Sweet Baby Ray’s sweet and spicy barbecue sauce, or this homemade copycat barbecue sauce recipe, if I have it on hand.

Both of those are sweet and spicy sauces with just enough heat to linger in your mouth. Even if you aren’t partial to a spicy barbecue sauce most of the time, you’ll want a spicy sauce to balance the sweet pineapple in this dish.

I promise that the end result will not be too spicy. I’ve also used our spiciest barbecue sauce and there was barely a hint of heat to the dish when it was ready to eat.

Red bell peppers and sweet fresh pineapple are the perfect match for a barbecue sauce with a touch of heat. I find red bell peppers to be the sweetest of all bell peppers. So much, in fact, if I buy them specifically to cook with, I have to hide them because inevitably someone will grab them to eat as a snack.

Are you notorious for forgetting to defrost your meat? I have definitely been guilty of that which is why I love shrimp. You can take a frozen bag out and place the shrimp in a bowl of cold water and they will be thawed in about 20-30 minutes.

Spicy Shrimp Stir Fry

Melt butter in a saute pan and add the shrimp. (My favorite saute pan is this 12-inch Misen that I use almost daily.) The shrimp will start turning pink after just a minute or so, don’t step away.

At that point, flip to cook the other side for another 1-2 minutes. Remove the shrimp to a plate while you cook the peppers and pineapple.

Add some olive oil to the butter left in the skillet and saute the red bell peppers until they are starting to soften. Add the fresh pineapple pieces and continue to sautee stirring occasionally for another 2 minutes.

Pour in the barbecue sauce and increase the heat to medium-high. It will start to simmer. Be sure to stir regularly at this point so that the sugars in the pineapple and sauce don’t burn in the pan. If they do it can create a bitter off taste.

Once it is simmering add the cooked shrimp from the plate you had set aside and stir everything to coat evenly in the sauce. The shrimp will heat back up quickly so this should only take 1-2 minutes tops.

Serve over white rice and sprinkle with the green onion for a sweet and spicy shrimp bell pepper stir fry.

Shrimp Stir Fry with Rice

To make this recipe, you’ll need these ingredients:

butter
shrimp peeled and deveined
olive oil
red bell pepper
fresh pineapple
spicy barbecue sauce or your favorite spicy store-bought sauce
green onions
rice, for serving

Bell peppers add so much to any dish, they are one of my favorite ingredients to use and I use them so often. From stuffed to soups, stir fry, and gravy I use them in quite literally everything I can.

Yes, I said gravy. Creamy bacon gravy with bell peppers and plenty of black pepper makes a terrific addition to any weekend brunch menu.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry.

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

Sweet and just a little bit spicy, this honey sriracha chicken stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers. The whole recipe comes together in under 20 minutes.

Shrimp and Pepper Stir Fry

Shrimp and peppers in your favorite barbecue sauce over rice is a sweet, spicy delicious shrimp bell pepper stir fry.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 262kcal

Author Mary Younkin

Ingredients

2 tablespoons butter
1 pound medium shrimp peeled and deveined
1 tablespoon light olive oil
½ small yellow onion chopped into ¾-inch pieces
1 large red bell pepper chopped into ¾-inch pieces
1 large yellow bell pepper chopped into ¾-inch pieces
½ cup spicy barbecue sauce
¼ cup green onions sliced thin
2 tablespoons fresh cilantro chopped small

Instructions

Cook the Shrimp

Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute.
Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate.

Make the Stir Fry

Reduce the heat to medium high and the oil to the hot pan. Toss the onions in the oil and let them cook, while stirring occasionally, until they are slightly browned and barely softened, about 3 minutes. Add the peppers, toss with the onion, and let them soften slightly, about 2-3 minutes.
Add the barbecue sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly.
Remove from the heat and add the green onions and cilantro. Serve by itself or over rice.

Notes

To make this a truly fast dinner recipe, I like to buy the shrimp peeled and deveined. If you’re working with shrimp in the shell, it will take a few extra minutes to prep it prior to starting the recipe.

Nutrition