Author: Corinne Trang
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.
Author: Laura Dobbins Corbett
Make Linguine Marinara with Clams and Bacon for a delicious entrée. This surf & turf pasta dish is full of bold flavors you and the family will love.
Author: My Food and Family
Author: Bon Appétit Test Kitchen
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Author: Andy Baraghani
Author: Gerard Maras
Author: Sharon Buck
Author: Lillian Chou
Use Our Favorite Spanish Paella Recipe for your next entrée. This Spanish paella Recipe is a favorite for two reasons: It's easy and straight-up delicious!
Author: My Food and Family
My grandma made this for us when we were kids, and I loved it! It also works great as an appetizer on tea-sized sandwich bread.
Author: chirpfreak
This Mediterranean shrimp is one of our favorites! Great over garlic couscous or with Parmesan grits or crusty bread.
Author: Mary
Author: David Kamen
This is a great non-perishable meal to make while camping - it uses only dry or canned ingredients!
Author: fabeveryday
Author: Donald Link
After trying several of the marinated shrimp recipes, my husband said, 'I love the way you've always made them why would you try anything else?' I thought it was too simple, but I thought I'd share my...
Author: Gale
This simple shrimp curry uses yellow curry powder and coconut milk.
Alaska King Crab "Nachos"
This recipe is almost like Chicken Parmigiano, but it uses calamari steaks, and is much quicker and easier to make. It is not baked, and the uniform texture of the steaks allows the breading to adhere...
Author: DEIRDREJAYNE
Author: Jasper White
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak