I had some shrimp in the freezer, which made my choice simple. Make it vegetarian by replacing the chicken stock with vegetable stock. Because if the noodles, this soup does not store well as it ...

Cover and cook, stirring occasionally, until shrimp are just cooked though, about 3 minutes. Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta ...

Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly ...

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 ...

Set up all the ingredients by the side of the stove – the vegetables in one bowl, the shrimp in another – and have the oil and seasonings at hand. Whisk the eggs. Heat a large, well-seasoned ...

COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove ...

Pasta dough ... and slowly cook about 20 minutes, until the vegetables are very soft. Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend ...

My journey with “shrimp and grits” all started with the ... Once the grits are cooked but still have a bite to them, like al dente pasta, it’s time to add the seasonings and a little extra ...