Creamy Salmon & Shrimp Pasta

This dish features pan-seared salmon and shrimp served over a bed of creamy pasta, perfect for a satisfying meal.

Yields: 2 servings

Prep time: 15 minute.

Cook time: 20-25 minutes

Ingredients:

* 2 salmon fillets (about 6 oz each), skin on or off

* 6-8 large shrimp, peeled and deveined

* 1 tbsp olive oil

* Salt and black pepper to taste

* 1/2 lb spaghetti or fettuccine pasta

* 1 tbsp butter

* 2 cloves garlic, minced

* 1 cup heavy cream

* 1/2 cup grated Parmesan cheese, plus more for serving

* 1/4 cup reserved pasta water

* Fresh parsley, chopped, for garnish

* Optional: a pinch of red pepper flakes for the sauce

Instructions:

* Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

* Prepare Seafood: Pat salmon and shrimp dry with paper towels. Season both sides of the salmon and shrimp with salt and pepper.

* Cook Salmon & Shrimp: Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked to your desired doneness. Remove salmon from the skillet and set aside. In the same skillet, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.

* Make Cream Sauce: Reduce heat to medium-low. Add butter to the skillet and melt. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season the sauce with salt and pepper to taste, and red pepper flakes if using.

* Combine & Serve: Add the drained pasta to the skillet with the cream sauce and toss to coat evenly. Divide the pasta between two plates. Top each serving with a salmon fillet and some shrimp. Drizzle a spoonful of the cream sauce over the salmon. Garnish generously with fresh chopped parsley. Serve immediately.

Shrimp and Spaghetti Squash

Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles

Ingredients:

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper to taste

1 pound large shrimp, peeled and deveined

3 tablespoons unsalted butter

4 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes (optional)

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Juice of half a lemon

Directions:

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork.

While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.

Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through.

Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells.

Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon.

Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 345 kcal | Servings: 4 servings

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This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!

Crab & Shrimp Stuffed Salmon
Tender salmon fillet stuffed with a rich, creamy crab and shrimp filling, baked until golden and juicy—restaurant-quality seafood delight right from your oven!
Ingredients
1 large salmon fillet (cut to butterfly)
1/2 lb cooked shrimp, chopped
1/2 lb lump crab meat
4 oz cream cheese, softened
1/4 cup grated Parmesan
2 tbsp mayo
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp chopped parsley
Salt, pepper, paprika to taste
Optional: whole shrimp for topping
Directions
1⃣ Preheat oven to 375°F (190°C). Line a baking dish with parchment.
2⃣ In a bowl, mix crab, chopped shrimp, cream cheese, Parmesan, mayo, lemon juice, garlic, parsley, and seasonings.
3⃣ Butterfly salmon and stuff the center with the seafood mixture.
4⃣ Top with extra shrimp if using, then bake for 20–25 minutes or until salmon is cooked and stuffing is hot.
5⃣ Garnish with parsley and a lemon wedge.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~500 kcal per serving

Shrimp and Kimchi Stew

Spicy Korean Shrimp Stew with Kimchi and Tofu

Ingredients:

1 tablespoon sesame oil

1 small onion, thinly sliced

2 garlic cloves, minced

1 teaspoon ginger, grated

1 cup kimchi, chopped (plus 2 tablespoons kimchi juice)

1 tablespoon gochugaru (Korean chili flakes), or to taste

1 tablespoon soy sauce

4 cups low-sodium chicken or vegetable broth

1/2 block soft or silken tofu, cubed

1/2 pound medium shrimp, peeled and deveined

2 green onions, sliced (plus extra for garnish)

1 teaspoon fish sauce (optional)

Salt and pepper to taste

Directions:

Heat sesame oil in a medium saucepan over medium heat.

Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.

Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor.

Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes.

Add the tofu cubes and cook for 5 more minutes.

Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through.

Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste.

Garnish with additional green onions and serve hot with steamed rice.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings

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This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!

Fried Butterflied Shrimp

Crispy Golden Fried Butterflied Shrimp with Spicy Dipping Sauce

Ingredients:

1 lb large shrimp, peeled, deveined, and butterflied

1 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

2 large eggs

1 cup panko breadcrumbs

Vegetable oil, for frying

For the spicy dipping sauce:

1/4 cup mayonnaise

1 tablespoon Creole mustard aioli (or Dijon mustard)

1 teaspoon hot sauce

1 teaspoon lemon juice

Directions:

In a shallow bowl, mix flour, paprika, garlic powder, cayenne pepper, salt, and pepper.

In another bowl, beat the eggs. Place panko breadcrumbs in a third bowl.

Dip each butterflied shrimp first in the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

For the dipping sauce, whisk together mayonnaise, Creole mustard aioli, hot sauce, and lemon juice. Serve alongside fried shrimp.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Approx. 300 kcal per serving | Servings: 4 servings

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Crunchy, golden, and oh-so-delicious! These Fried Butterflied Shrimp are perfect finger food for any occasion!