Pan-Seared Scallops with Lemon Butter Sauce and Pasta
Ingredients:

12 large sea scallops, cleaned and patted dry

Salt and freshly ground black pepper

2 tbsp olive oil or vegetable oil

3 tbsp unsalted butter, divided

2 cloves garlic, minced

1/2 cup dry white wine (optional)

Juice of 1 lemon (about 3 tbsp)

Zest of 1 lemon

2 tbsp fresh parsley, chopped

200g (7 oz) cooked pasta (linguine, spaghetti, or fettuccine works well)

Lemon wedges for garnish

Instructions:

Prepare scallops: Pat scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

Cook pasta: Prepare pasta according to package instructions. Drain and set aside.

Sear scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear for about 2-3 minutes on each side until golden brown and slightly crusty. Remove scallops from skillet and set aside.

Make lemon butter sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic, sautéing for about 1 minute until fragrant. Pour in white wine (if using) and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes to reduce slightly.

Finish sauce: Stir in remaining tablespoon of butter and lemon zest. Add chopped parsley and season with salt and pepper to taste.

Combine: Toss cooked pasta in the lemon butter sauce until coated. Plate pasta, then top with seared scallops.

Garnish: Add lemon wedges and a sprinkle of fresh parsley on top.

Salmon and Shrimp Alfredo Pasta

Indulge in this creamy delight, combining grilled salmon, tender shrimp, and pasta in a luscious Alfredo sauce!

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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2
Calories: ~680 kcal
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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

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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!

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Pro Tip:
For extra flavor, squeeze fresh lemon juice over the salmon before serving! Enjoy this creamy and satisfying plate!

Beef and Spaghetti Squash

Savory Ground Beef with Roasted Spaghetti Squash

Ingredients:

1 medium spaghetti squash

1 lb (450g) ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 cup marinara sauce

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper.

Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender.

While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.

Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat.

Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld.

Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates.

Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes

Kcal: 350 kcal | Servings: 4 servings

#spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas

Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!

Indulge in a comforting dish that’s both nutritious and delicious! This Creamy Spaghetti Squash Au Gratin will be a hit at your dinner table!

Ingredients:
- 3 cups cooked spaghetti squash (pulled apart)
- 2 eggs
- 1 cup shredded mozzarella
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- Salt (to preference)
- Pepper (to preference)
- 1/2 cup grated Parmesan

Directions:
Step 1: Preheat the Oven
Start by cranking up your oven to 400°F (200°C). This way, you’ll have a perfect baking environment for that casserole.

Step 2: Prepare the Squash Mixture
In a large bowl, combine the cooked and cooled spaghetti squash with eggs, mozzarella, and Greek yogurt. Give it a good mix until everything is well incorporated – this is what will give your dish that creamy, dreamy texture!

Step 3: Season the Mixture
Next, sprinkle in salt, pepper, minced garlic, and thyme. Stir it all together to ensure the flavors burst forth in every single bite.

Step 4: Transfer to Casserole Dish and Top
Pour your seasoned goodness into a lightly greased casserole dish, smoothing it out evenly. And don’t be shy with that grated Parmesan; sprinkle it generously on top to create a scrumptious crust!

Step 5: Bake the Casserole
Pop your casserole into the oven and let it bake for about 30 minutes, or until the top turns a lovely golden brown. This is the magic moment where all the flavors meld into something divine.

Step 6: Rest and Serve
When it’s out of the oven, let the casserole rest for about 10 minutes. This is crucial for it to set nicely and makes serving a breeze. After it has rested, slice it up and enjoy every rich, creamy bite!

Nutrition Facts (per serving):
- Serving Size: 1/6 of casserole
- Calories: 230
- Protein: 14g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 2g

Enjoy this delightful dish, perfect for any occasion! #SpaghettiSquash #HealthyEating #ComfortFood #CasseroleLove #CookingAtHome

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.