Shrimp and pasta are alluring partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta. Tomatoes, fresh basil and garlic come to the party, too, ...

It’s not a new hack, but this creamy tomato shrimp pasta brings what I lovingly call “pink sauce” back into the spotlight. I thought I was a genius when I was in college and started combining the last ...

In Venetian scampi alla busara, large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cloves and a sprinkling of pepper ...

1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high heat. Add ...

First, in a heavy 6-quart porcelain or Club aluminum Dutch oven, heat the olive oil over a medium-high flame until it sizzles. Then fry down the chopped seasonings, the minced garlic, and the ...

Give shrimp cocktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright, lemon-garlic mixture that gets a kick ...

Long ago, I lived in Astoria, Queens, the Greekest neighborhood in New York City. It’s where I fell in love with mounds of garlicky taramosalata, giant bowls of tomato, cucumber and red onion chunks ...

Drummond shared her pasta with tomato cream sauce recipe in a 2010 Pioneer Woman blog post, writing, “My favorite pasta sauce in the whole world.” While demonstrating how to make the recipe on an ...