Salmon and Shrimp Alfredo Pasta Indulge in this creamy delight, combining grilled salmon, tender shrimp, and pasta in a luscious Alfredo sauce! ⸻ Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 2 Calories: ~680 kcal ⸻ Ingredients • 2 salmon fillets • 8-10 large shrimp, peeled & deveined • 200g (7oz) spaghetti or fettuccine • 1 tbsp olive oil • 1 tbsp butter • 2 garlic cloves, minced • 1 cup heavy cream • ½ cup grated Parmesan cheese • Salt & pepper, to taste • Fresh parsley, chopped ⸻ Instructions 1⃣ Cook Pasta: • Bring a pot of salted water to a boil. • Cook pasta according to package instructions. • Reserve ½ cup pasta water; drain and set aside. 2⃣ Prepare Seafood: • Season salmon and shrimp with salt and pepper. • Heat olive oil in a skillet over medium-high heat. • Cook salmon for 4-5 minutes per side until golden and cooked through. • Remove salmon and set aside. • In the same skillet, cook shrimp for 2 minutes per side until pink. Set aside. 3⃣ Make Alfredo Sauce: • In the skillet, melt butter and sauté garlic for 30 seconds. • Pour in cream and bring to a gentle simmer. • Stir in Parmesan until smooth. • Season with salt & pepper. • If sauce is too thick, thin with reserved pasta water. 4⃣ Assemble: • Add cooked pasta to the sauce and toss well. • Top with salmon fillets and shrimp. • Garnish with chopped parsley and enjoy! ⸻ Pro Tip: For extra flavor, squeeze fresh lemon juice over the salmon before serving! Enjoy this creamy and satisfying plate!

Brazilian Moqueca de Camarão – Shrimp Coconut Stew A tropical seafood specialty from Bahia, Brazil, Moqueca is a fragrant shrimp stew made with coconut milk, tomatoes, peppers, and the iconic dendê oil. Ingredients (Serves 4): * 500g shrimp, peeled and deveined * Juice of 1 lime * 1 onion, sliced * 1 red bell pepper, sliced * 2 garlic cloves, minced * 200ml coconut milk * 2 tomatoes, chopped * 2 tbsp dendê oil (or substitute with olive oil + paprika) * Fresh cilantro, salt, pepper Instructions: 1. Marinate shrimp in lime juice and salt for 15 minutes. 2. In a pan, sauté onion, garlic, and bell pepper in dendê oil. 3. Add tomatoes and cook until softened. Pour in coconut milk. 4. Add shrimp and simmer gently for 5 minutes until just cooked. 5. Garnish with fresh cilantro and serve with white rice. Brazilian Tip: Dendê oil adds a unique flavor and vibrant color — it's essential to authentic Moqueca.

Shrimp and Plantain Tacos Crispy Shrimp and Sweet Plantain Tacos with Lime Crema Ingredients: 12 small corn tortillas 1 lb shrimp, peeled and deveined 2 ripe plantains, peeled and sliced into thin strips 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 2 tablespoons olive oil 1 cup shredded cabbage 1/4 cup fresh cilantro, chopped 1 lime, juiced For the Lime Crema: 1/2 cup sour cream or Greek yogurt 1 tablespoon lime juice 1 teaspoon honey Pinch of salt Directions: Preheat oven to 400°F (200°C). Arrange plantain slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Roast for 15-20 minutes, flipping halfway, until golden and crispy. In a bowl, toss shrimp with smoked paprika, cumin, chili powder, salt, pepper, and remaining olive oil. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until opaque and cooked through. In a small bowl, mix sour cream, lime juice, honey, and salt to make the lime crema. Warm tortillas in a dry skillet or microwave. Assemble tacos by layering cabbage, roasted plantains, shrimp, a drizzle of lime crema, and fresh cilantro. Finish with a squeeze of lime juice. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 320 kcal per serving | Servings: 4 servings #shrimprecipes #tacos #plantains #seafoodtacos #easyrecipes #latinfood #quickmeals #freshingredients #cilantro #limecrema #streetfood #homemade #weeknightdinner #seafoodlovers #roastedplantains #flavorfulmeals #familyfriendly #healthyeating #crisptacos #boldflavors Spice up your dinner with these Crispy Shrimp and Sweet Plantain Tacos! Bursting with bold flavors and a refreshing lime crema — perfect for taco night!

Smoked Salmon Soup Creamy Smoked Salmon Chowder with Dill and Potatoes Ingredients: 8 oz smoked salmon, chopped 2 tablespoons butter 1 onion, finely chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 3 cups fish or vegetable broth 1 cup heavy cream 1/2 cup milk 1 tablespoon fresh dill, chopped Juice of 1/2 lemon Salt and black pepper to taste Fresh chives for garnish Directions: In a large pot, melt butter over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes. Add diced potatoes and broth, then bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Using an immersion blender or regular blender, puree the soup until smooth but still slightly chunky. Stir in the heavy cream and milk, then add chopped smoked salmon and fresh dill. Heat gently until the salmon is warmed through, about 5 minutes. Add lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh chives. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 320 kcal per serving | Servings: 4 servings #smokedsalmon #seafoodsoup #creamsoup #chowder #fishsoup #homemadesoup #comfortfood #easyrecipes #quickmeals #freshdill #seafoodrecipes #soupseason #healthyeating #dinnerideas #potatosoup #chowderrecipe #delicioussoups #richflavors #winterwarmers #homecooking Warm up with this rich and creamy Smoked Salmon Soup — packed with tender potatoes, fresh dill, and smoky flavors that will satisfy your soul! Perfect for cozy nights!

Portuguese Arroz de Marisco – Seafood Rice A rich, tomato-based Portuguese rice dish loaded with a variety of shellfish — somewhere between a soup and a paella, brimming with ocean flavor. Ingredients (Serves 4): * 200g shrimp * 200g mussels, cleaned * 150g squid, sliced * 2 cups medium-grain rice * 1 onion, chopped * 2 garlic cloves, minced * 2 tomatoes, chopped * 750ml fish stock * 1 glass white wine * Olive oil, parsley, chili flakes (optional) Instructions: 1. In olive oil, sauté onion and garlic until fragrant. Add tomatoes and cook down. 2. Stir in rice, then deglaze with white wine. 3. Add hot fish stock. Simmer \~10 mins. 4. Add seafood and cook until rice is al dente and seafood is cooked. 5. Finish with chopped parsley and chili flakes if desired. Portuguese Tip: The rice should be slightly soupy — not dry like paella.