Easy sheet pan salmon dinner

Easy Sheet Pan Salmon Dinner

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If there’s one dinner recipe that makes me feel like a chef, it’s this easy sheet pan salmon dinner. It’s quick, healthy, delicious and most importantly it’s easy to make  with minimal cleanup.

Growing up salmon wasn’t something we had often, but when I started in the restaurant industry, it became a staple. I learned how to cook it just right, how to pair it with seasonal vegetables, and how to make it the star of the plate without much effort. This recipe brings me back to those times in the kitchen, learning to balance flavors and timing while juggling dozens of orders.

Now I’m all about simplicity. This easy salmon dinner  with vegetables  is proof that you can create a restaurant-quality meal at home with just a handful of ingredients and a baking sheet.Why you will love this easy sheet pan salmon  dinner

  1. Healthy: This recipe  is not only delicious it’s packed with protein, omega -3 and nutrient rich vegetables.
  2. Quick and easy:  This complete salmon dinner is  perfect for busy weeknights,  but it ‘s also impressive enough for Saturday night dinners with friends. And it comes together in about 30 minutes.
  3.  Customizable: Use whatever vegetables you have on hand -This easy sheet pan salmon with vegetables is the kind of meal that feels special enough for a dinner party but is simple enough for busy weeknights.
  4. The combination of flaky salmon, perfectly roasted vegetables and fresh lemon is pure deliciousness.    Every time I make this dish  I’m reminded of how easy it can be to make something nourishing and delicious. It’s a little slice of restaurant- quality food right at home. Whether you’re cooking for family, friends, or just yourself , you will love this recipe. Let me know if you try this easy sheet pan salmon dinner recipe-I’d love to hear how you made it your own!!!! If you like salmon try my quick and easy lemon salmon piccata 

 

Easy Sheet Pan Salmon Dinner

This Easy Sheet Pan Salmon Dinner is a simple, flavorful meal made with tender salmon and roasted vegetables, all cooked together on one pan. It’s a quick weeknight dinner with minimal cleanup, and the salmon is finished with fresh lemon and herbs for a bright, Mediterranean-inspired flavor.

  • 1 Lb. skinless (boneless salmon filet)
  • 1/2 stick butter
  • 2 teaspoon each garlic (onion and paprika divided)
  • 1 Tbsp. chopped Italian parsley
  • 4 cups cleaned and trimmed broccoli florets
  • 3 peeled and thinly sliced medium potatoes
  • 2 cups cherry tomatoes sliced in half
  • 2 Tbsp. olive oil
  • 1 lemon sliced
  • salt and pepper to taste

  1. Preheat your oven to 400- degrees

  2. Start by preparing the vegetables in a bowl add the prepared broccoli, potatoes and tomatoes. Drizzle with the olive oil , one teaspoon of garlic, onion, and paprika powder salt and pepper to taste.
  3. Line a baking sheet with parchment paper lay the vegetables on top and bake in the preheated oven for 15 minutes.
  4. In the meantime prepare the salmon, by washing and patting dry then salt and pepper to taste. Make the compound butter. by adding the remaining garlic, onion and paprika, add the chopped Italian parsley. Mix to combine.
  5. remove the vegetables from the oven lay the salmon filet on top of the precooked vegetables. Top with the compound butter add lemon slices from one lemon. Return back to the oven and bake 10-12 minutes longer or when the salmon is cooked but still flaky. If the ends of the salmon are thinner fold them under to prevent overcooking.

Don’t overcook the salmon. Salmon is best when it flakes easily but is still moist in the center. Since vegetables can require more time than the fish, start roasting the vegetables first and add the salmon to the pan later. This way, everything finishes cooking at about the same time. Chef’s tip: A squeeze of fresh lemon over the salmon immediately after it comes out of the oven makes a big difference—it brightens the entire dish.

Main Course
Italian
easy sheet pan salmon dinner recipe



Tomato piccata Alaskan cod

Tomato Piccata Alaskan Cod

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Bright, zesty, and full of Italian – inspired flavors, this tomato piccata Alaskan cod recipe is a showstopper that transforms weeknight meals into something special. The tender , flaky Alaskan cod is simmered in a luscious tomato and caper sauce, elevated with white wine and fresh lemon for the signature piccata tang.  Whether you’re a seafood lover or just looking to switch up your dinner routine, this dish brings a restaurant- quality experience to your table.

What makes this recipe really special is its versatility and simplicity. With just a handful of ingredients and minimal prep, you can create a meal that feels both healthy and indulgent. Serve it over angle hair pasta or alongside roasted vegetables for a complete meal that’s as delicious as it is beautiful. This tomato piccata Alaskan cod is prefect for everything from casual family meals to Saturday night dinner with friends.

Why you will love this tomato piccata Alaskan cod

  1. Easy to prepare: This tomato piccata  Alaskan cod is easy to make, requiring just one pan and minimal prep. With just a handful of simple, fresh ingredients, you can create a restaurant quality dish. Prefect for busy nights or when you want an impressive meal with minimal effort.
  2. Full of flavor: The combination of sweet tomatoes, tangy capers, fresh lemon juice and white wine creates a vibrant sauce that perfectly complements the mild , flaky Alaskan cod.
  3. Nutritious and healthy: Made with heart – healthy Alaskan cod, this dish is high in lean protein and omega-3 fatty acids. The fresh wholesome ingredients make it a guilt- free option that taste delicious . This tomato piccata Alaskan cod is simple and delicious, It’s the prefect recipe if you want to incorporate more fish into your diet. If you love  easy Italian inspired  seafood be sure to try some of my other seafood favorites,  including Shrimp Oreganata, Shrimp Spaghetti, and lemon cod piccata . From quick weeknight dinners to comforting pasta dishes, these recipes make it easy to bring Italian-inspired seafood to your table.

 

Tomato Piccata Alaskan Cod

Tender Alaskan cod simmered in a bright tomato piccata sauce with lemon, capers, garlic, and olive oil. This easy Italian-inspired seafood dinner is light, flavorful, and perfect for serving with crusty bread or pasta.

  • 2 Lbs. Alaskan cod
  • 1/2 cup flour
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 cup finely chopped onion
  • 1 Tbsp. minced garlic
  • 2 cups chopped tomatoes
  • 1 cup my easy marinara sauce
  • The juice from 1 lemon
  • 1 cup white wine
  • 1 cup chicken stock
  • 1/2 cup capers
  • 2 Tbsp. chopped Italian parsley for garnish.

  1. Start by salt and peppering the fish then coat with the flour shaking off access.

  2. In a saute pan over medium high heat in the olive oil cook brown the cod on both sides. Remove and set aside while making the sauce.
  3. In the same pan add the butter then add in the onion and garlic and cook until soft and translucent.
  4. Add the tomatoes and cook until they burst. Add in the marinara sauce, white wine, lemon juice, chicken stock and capers . Simmer for 15 minutes or until sauce thickens.
  5. Add the cod back to the pan and simmer just about 3-5 minutes until the fish is heated. Plate the fish pour the tomato picante sauce over it ,sprinkle with chopped Italian parsley.

Don’t overcook the cod. Cod is ready when it flakes easily with a fork and is opaque in the center. Let it gently simmer in the tomato piccata sauce so it absorbs all those bright lemon, garlic, and caper flavors without becoming dry.

Main Course
Italian
Tomato Piccata Cod,



Shrimp stuffed calamari steaks

Shrimp Stuffed Calamari Steaks

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

When you think of calamari, your mind might go straight to fried calamari rings served with marinara sauce. But there is so much more to this versatile seafood. Today, I am sharing a recipe for shrimp stuffed calamari steaks- a dish that is as impressive as it is delicious. Perfect for special occasions or an elevated weeknight dinner. These tender calamari steaks are filled with a savory shrimp mixture and simmered in marinara sauce. Despite it’s sophisticated presentation, this recipe is surprisingly easy to make, perfect for all levels of cooks.

Here are ways to make shrimp stuffed calamari steaks easy

  1. Make the shrimp stuffing up to two days ahead of time and store in an airtight container in the refrigerator. When ready to cook, simply stuff the calamari and proceed with the recipe.
  2.  You can assemble the stuffed calamari steaks the day before. Roll them up , secure with toothpicks and store covered in the fridge. When it’s time to cook simmer them fresh for the best texture and flavor.
  3. Make my easy marinara sauce ahead of time. In fact you should always have marinara sauce on hand it is used in so many recipes. It is one of my kitchen staples. By doing the prep work ahead of time, you can focus on the final cooking steps and enjoy the meal with minimal last-minute effort!!!!

  4. Storage

    Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F oven until warmed through to help prevent the calamari from becoming tough.

    Freezer: For the best texture, I recommend enjoying this dish fresh rather than freezing the cooked calamari.

    More Italian Seafood Recipes

    If you love Italian-inspired seafood, try my Shrimp Oreganata, Shrimp Spaghetti, and Tomato Piccata Alaskan Cod. For more delicious seafood ideas, explore my Seafood Recipes.

 

Shrimp Stuffed Calamari Steaks

Tender calamari steaks filled with a savory shrimp stuffing and baked until golden and flavorful. This elegant Italian-inspired seafood dish is surprisingly easy to prepare and makes a beautiful dinner for family or entertaining.

  • 4 calamari steaks
  • 1/2 lb. large shrimp cleaned and chopped
  • 2 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 1 Tbsp. minced garlic
  • 1/2 cup finely chopped celery
  • 1/2 cup breadcrumbs
  • 1/3 cup grated parmesan
  • 1/3 cup chopped Italian parsley
  • 2 cups marinara

  1. Start by pounding the calamari thin salt and pepper to taste. set aside while preparing the filling

  2. In a saute pan over medium high heat in the two tablespoons of olive saute the onion, garlic and celery until soft and translucent. Then add the chopped shrimp and cook until the shrimp are cooked about three minutes.
  3. In a bowl add the breadcrumbs, parmesan , Italian parsley and mix until well combined. Then add in the shrimp mixture and mix well.
  4. Divide the filling among the four calamari steaks.
  5. Roll the calamari steaks around the filling securing with toothpicks.
  6. In a saute pan add the marinara sauce. Add the stuffed calamari.
  7. Simmer covered for 20 minutes.

Don’t overcook the calamari. Calamari can become tough when cooked too long. Bake just until the steaks are tender and the shrimp stuffing is cooked through. If using frozen calamari steaks, thaw them completely and pat them very dry before stuffing.

Main Course
Italian
shrimp stuffed calamari steaks,



Authentic Italian shrimp oreganata

Authentic Italian Shrimp Oreganata

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Authentic Italian  shrimp oreganata isn’t just a recipe- it’s a cherished part of my childhood memories, especially during La Vigilia, the Italian  Christmas eve feast of the seven fishes.

Every Christmas Eve, our family would gather around a table full of seafood dishes, each prepared with love and tradition. Shrimp oreganata was always one of my favorites, a dish that represented the warmth of the season. The kitchen would be filled with the smells of garlic sizzling in olive oil. My mother would prepare the shrimp, layering them in the baking dish, while I would sprinkle the breadcrumb mixture making sure each shrimp was perfectly coated. Christmas Eve was always a special night-no meat just the bounty of the sea. Shrimp oreganata was often the first dish to disappear. it’s crispy topping and tender shrimp was irresistible to everyone at the table.

To this day , authentic Italian shrimp oreganata holds a special place in my heart and on my Christmas eve table. It’s more than a dish: It’s a connection to my roots, a reminder of those joyful  Christmas Eves, spent with family and the traditions that make the season so meaningful.

The magic of authentic Italian shrimp oreganata

The magic of shrimp oreganata lies in it’s simplicity. Plump shrimp are the star, complemented by  the crunchy breadcrumb topping and the zesty tang of lemon juice. The breadcrumbs soak up the shrimps natural juices and blend with the olive oil and butter for a savory melt-in – your dish. Traditionally served with crusty Italian bread to mop up every bite, it also pairs deliciously with pasta or a salad for a complete meal.

This authentic preparation brings the spirit of Italian cooking- fresh wholesome ingredients prepared simply. Whether you are making this for a holiday dinner or a casual weeknight meal , shrimp oreganata is a crowd- pleaser that brings a taste of Italy to your table.

For the most flavorful topping, use fresh garlic, Italian parsley, good-quality Pecorino Romano, and extra-virgin olive oil. A squeeze of fresh lemon over the finished shrimp brightens all the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

Serving Suggestion

Serve with crusty Italian bread to soak up the flavorful juices, or pair it with pasta, roasted vegetables, or a simple green salad.

More Italian Seafood Recipes to Try

If you love simple Italian seafood recipes, don’t stop with Shrimp Oreganata! Try my Italian style Dover Sole, Italian-Style lemon piccata Cod, or my personal favorite Shrimp spaghetti with tomato basil sauce for more easy and flavorful seafood dinners. Looking for something heartier? My Authentic Italian Bolognese is another family favorite. 

Authentic Italian Shrimp Oreganata

Tender shrimp are topped with a savory mixture of Italian-seasoned breadcrumbs, garlic, parsley, Pecorino Romano, and olive oil, then baked until golden and delicious. This classic Italian-American shrimp dish is simple enough for a weeknight dinner and elegant enough for entertaining.

  • 1 lb. large shrimp ((16-20) peeled and deveined, tails on)
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • juice from one lemon
  • 1 cup breadcrumbs
  • 1 Tbsp. red chili flakes
  • 1/2 cup grated parmesan cheese
  • 1 Tbsp. dried oregano
  • 2 Tbsp. chopped Italian parsley
  • Lemon slices for serving

  1. Per heat your oven to 400- degrees

  2. Clean the shrimp Then place the shrimp in a oven proof baking dish drizzle with 2 Tbsp. of the olive oil. season with salt, pepper, half of the minced garlic, white wine and the lemon juice. Toss to coat evenly
  3. In a bowl mix the breadcrumb, grated parmesan, oregano and red pepper flakes
  4. Then in 1 Tbsp. of olive oil and 2 Tbsp. of butter over medium high heat add the garlic cook until fragrant then add the breadcrumb mixture and toast until golden brown.
  5. Spread the breadcrumb mixture evenly over the shrimp, ensuring each shrimp is evenly coated.
  6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque .
  7. Garnish with additional chopped Italian parsley and lemon slices.

Don’t overcook the shrimp. They should be just cooked through and tender when they come out of the oven. Shrimp continue cooking from residual heat, so keep a close eye on them.

Appetizer, Main Course, Side Dish
American, Italian



Authentic Italian baccala

Authentic Italian Baccala

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Authentic Italian Baccalà is salted cod that has been preserved with salt, giving the fish a wonderfully flaky texture and an intensely savory flavor that is never overly fishy. In Italy, baccalà is more than just a beloved ingredient—it is a fish deeply connected to tradition, family, and celebration.

Growing up, baccalà with potatoes was always part of our Feast of the Seven Fishes on Christmas Eve. Sometimes my mother would prepare it as a simple salad, combining the cooked baccalà and potatoes with a generous drizzle of extra-virgin olive oil and freshly squeezed lemon. No matter how she prepared it, it was always delicious.

When it comes to carrying on traditions, however, there can sometimes be a little extra work involved. Baccalà is preserved in salt, so before it can be cooked, it needs to be soaked in cold water to rehydrate the fish and remove the excess salt. The water must be changed frequently, often over the course of a couple of days. It may take some planning, but for me, that little bit of extra effort is part of the tradition—and well worth it.

This is the kind of recipe that takes me right back to Christmas Eve at my mother’s table, where food was about much more than what was on the plate. It was about family, tradition, and keeping the recipes we grew up with alive.

Top Tips for Making Authentic Italian Baccalà

Don’t rush the soaking process. Baccalà is preserved in a generous amount of salt, so properly desalting the fish is one of the most important steps in the recipe. I recommend soaking it in cold water for three days, changing the water every day.

You’ll find plenty of baccalà recipes online that recommend soaking the fish for only 24 hours, but in my experience, that simply isn’t enough. The fish can still be far too salty and leave you with an otherwise delicious dish that is nearly inedible. Giving the baccalà those extra days allows it to properly rehydrate while gradually removing the excess salt. This is one step I never skip, especially when I’m making it for a holiday meal.

Good to Know

Baccalà needs to be soaked before cooking to both rehydrate the fish and remove the salt used to preserve it. Keep it refrigerated while soaking and change the water daily.

Storage

Store leftover cooked baccalà and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the fish from becoming dry.

Serving Suggestion

Serve with crusty Italian bread to soak up the flavorful olive oil and juices. A simple green salad makes a lovely accompaniment.

More Italian Recipes to Bring to the Table

If you enjoy recipes that are rooted in Italian tradition and family memories, be sure to explore more of my classic Italian recipes. From comforting Italian Wedding Soup and Authentic Italian Bolognese to classic Pasta al Forno, these are the kinds of recipes meant to be shared around the table. 

Authentic Italian Baccala

Authentic Italian Baccalà with potatoes is a traditional Italian dish made with salt-cured cod, tomatoes, tender potatoes, extra-virgin olive oil, garlic, parsley, and fresh lemon. A beloved recipe for Christmas Eve and the Feast of the Seven Fishes, this simple dish is full of Italian family tradition.

  • 2 lbs. dried salted baccala
  • 2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 1 Tbsp. red hot pepper flakes
  • 2 cups cherry tomatoes
  • 1 28 oz. crushed tomatoes
  • 1 cup red wine
  • 4 potatoes peeled and cut in medium cubes
  • 1/2 cup chopped Italian parsley

  1. Start by soaking the cod. This step takes three days with the water being changed every day. Then remove pat dry and cut into equal size pieces

  2. Then in a stock pot in the olive oil fry the fish . remove and set aside.
  3. In the same pot add the red pepper flakes, onion and garlic and cook until soft and translucent .
  4. Then mix in the cherry tomatoes and the diced potatoes. coating then with the onion mixture. Now deglaze the pan with the red wine, waiting until it evaporates before adding in crushed tomatoes. Rinse out the can and add about a cup of the liquid. Cover and simmer until the potatoes are fork tender. Return the baccala back to the pot just to heat through. Add the Italian parsley, Ladle into pasta bowls, top with additional parsley.

Don’t rush the soaking process. Baccalà needs plenty of time in cold water to remove the excess salt. I recommend soaking it for three days, changing the water every day. This extra time makes all the difference and prevents the finished dish from being overly salty.



Oven baked Mediterranean cod dinner

Oven Baked Mediterranean Cod Dinner

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This oven baked Mediterranean cod dinner is a flavorful and healthy option.  It really is the best baked cod. The fish is cooked with potatoes and tomato in a rich wine sauce. This complete cod dinner is ready in less than thirty minutes, is made in one pan and the fish comes out perfectly tender with a golden flaky exterior while the inside remains moist and flavorful.  The seasonings enhances the natural taste, and the fish practically falls apart at the touch of a fork.

Tips for making this oven baked Mediterranean cod dinner

  1. Season generously. Mediterranean flavors thrive on bold seasonings. Use plenty of a good quality olive oil, and a mixture of fresh and dry  herbs. Be sure to season the fish generously fish can be bland and needs to be seasoned well.
  2. Don’t overcook the fish. Cod  can dry out easily if overbaked. that’s why we cook the potatoes and tomatoes first before adding the fish.
  3. Add different vegetables. Mediterranean dishes often incorporate vegetables roasting them alongside the cod. I used potatoes and tomatoes. You can add zucchini or broccoli. Roasting them with the fish allows them to absorb the same flavors, creating a delicious and healthy  well-flavored dish. If you make this oven-baked Mediterranean cod dinner please leave me a comment on your experience with this fish recipe. I love hearing from you. IT’s my favorite part

Oven Baked Mediterranean Cod Dinner

  • 1 1/2 lb. Alaskan cod
  • 2 tsp. each onion+ garlic + paprika powder
  • 3 medium peeled and thinly sliced potatoes
  • 1 Tbsp. thyme and 1 Tbsp. rosemary
  • 2 Tbsp. minced garlic
  • 1 cup white wine
  • 2 cups cherry tomatoes
  • 1 cup pitted kalamata olives
  • 1/2 cup capers
  • salt and pepper to taste

  1. Start by cutting the fish in equal parts salt and pepper to taste

  2. Peel the potatoes and slice lay on an oven poof pan add the tomatoes, olives, capers and white wine drizzle with the olive oil sprinkle with the thyme, garlic and rosemary. Salt and pepper to taste. bake in a preheated 375-degree oven for 15 minutes or until potatoes are tender and the tomatoes blistered
  3. salt and pepper the fish Combine the onion, garlic and paprika and rub on the fish fillets
  4. Place the fish on top of the potatoes and tomatoes and bake for 10 t0 15 minutes longer.



Spicy lobster spaghetti

Spicy lobster spaghetti

This spicy lobster spaghetti is a delicious spicy seafood pasta dish with chunks of lobster  meat in a s[icy tomato sauce, Not only is this  pasta recipe delicious it takes 30 minutes to make but your family and friends will think it took a lot longer.

This restaurant quality lobster pasta is fancy enough for Saturday dinner with friends and easy enough for week night family meals. I love that this recipe uses few ingredients you probably already have on hand, with the exception of the lobster.

 

Variations for this  spicy lobster spaghetti

First, and like most of my recipes that involve pasta you can substitute the shape to fit your taste. I do have a preference I like a long pasta in this recipe, either spaghetti or bucatini .

Second, you can adjust your level of heat. If you like spice add more chili flakes or less depending on your taste. You can also use Calabrian chili peppers a type of chili pepper that are grown in the Calabria region of Southern Italian. They are a staple in Southern Italy cuisine and are known for their unique flavor and intense heat.

And lastly, I used two frozen lobster tails that I defrosted before cooking. You can use more than two or this spicy lobster spaghetti recipes works well with large shrimp too.

If you make this easy pasta recipe please leave me a comment. I love hearing from you . it’s my favorite part!!

Ingredients

  • 1/2 Lb. spaghetti
  • 2 lobster tails
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. butter
  • 2 Tbsp. minced garlic
  • 2 Tbsp. hot pepper flakes
  • 4 cups chopped tomatoes
  • 1 cup marinara sauce
  • 1 cup white wine
  • 1 cup cream
  • 1/2 cup chopped Italian parsley

Instructions

  1. Start by cooking your pasta el dente. In the meantime make your lobster sauce.
  2. Split the lobster tails open with sharp kitchen scissors. Then remove the meat ant coarsely chop
  3. In a saute pan over medium high heat add the olive oil and butter, then add the lobster meat cook until opaque about 5-8 minutes, remove and in the same pan add the  minced shallots and the pepper flakes. saute until the shallots are soft and the pepper flakes fragrant. Add the chopped tomatoes, marinara sauce, cream, and wine simmer until the fresh tomatoes soften and sauce thickens About 15 minutes.
  4. return the lobster to the sauce and simmer until  the lobster is heated through. Toss in your el dente cooked spaghetti and Italian parsley. ENJOY!!!!


Creamy lemon Shrimp Bucatini

 Creamy lemon Shrimp Bucatini

I know, I post a lot of pasta recipes. But pasta is so versatile you can  make a lot of pasta dishes without repeating the same one twice for awhile, besides who doesn’t like pasta?

In this  creamy,  lemon shrimp bucatini recipe large shrimp are covered in a light cream sauce full of Italian flavors, then tossed with bucatini pasta, for a delicious meal everyone loves.

That’s not even the best part, the best part,  it’s a super easy shrimp and pasta recipe, that comes together in less then 30 minutes. Making this pasta recipe prefect for busy week night family meals. and it’s fancy enough for Saturday dinner with friends, to show off what a good home chef you are.

3 tips for success with this creamy lemon Shrimp bucatini recipe

The first tip for success when you make this lemon cream sauce shrimp bucatini is to use good quality large shrimp, and to be sure not to over cook them.

Second, it really doesn’t matter what shape pasta you use in this recipe. What matters is not to overcook it. A good rule of thumb is to undercook it by a few minutes. You can ruin a good pasta dish just by overcooking the pasta.

And third don’t underestimate the importance of the reserved pasta water. Pasta water is a magical ingredient the binds sauces together. Not only does pasta water add flavor it thickens the sauce. I always save more than the recipe calls for in case the sauce is to thick.

Lastly  please leave me a note, let me know how this recipe worked out for you. I love hearing from you!!!!

Ingredients

  • 1 Lb. Bucatini pasta
  • 1 Lb. cleaned deveined large shrimp
  • 1 cup reserved pasta water
  • 1 cup white wine or chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated parmesan
  • 2 cups chopped spinach
  • Juice from 2 lemons
  • 2 Tbls, butter
  • 2 Tbls. olive oil
  • 2 Tbls. chopped garlic
  • 1/2 small chopped onion
  • 2 Tbls. chopped Italian parsley
  • salt and pepper to taste

Instructions

  1. Cook bucatini according to package directions reserving 1 cup of the water before draining.
  2.  Meanwhile salt and pepper the shrimp according to your taste.
  3.  In a large saute pan over medium heat saute the shrimp in the butter and olive oil 2 to 3 minutes per side remove and set aside.
  4. In the same pan saute the garlic and onion until tender and just beginning to brown.
  5. Deglaze the pan with the chicken stock scraping up the browned bits simmer for 2 to 3 minutes.
  6. Add the cream, lemon juice and reserved pasta water, simmer until sauce thickens about 15 minutes, add the spinach and parmesan cheese last 5 minutes.
  7. Return shrimp to sauce just to heat through.
  8. Toss pasta with lemon cream shrimp sauce sprinkle with Italian parsley and ENJOY!!!!


Shrimp fra Diavolo recipe

Shrimp fra diavolo recipe

Shrimp fra diavolo recipe is a delicious Italian dish made with large juicy shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine and Italian herbs.

This spicy shrimp recipe is ready in 20 minutes, making it an easy weeknight. But also fancy enough for date night or Saturday dinners with friends.

 About this Shrimp Fra diavolo recipe

Unlike regular spaghetti sauce , fra  Diavolo sauce is spicy. How spicy depends on your taste. It’s also thicker and more concentrated. And although its loaded with flavor the ingredients are simple.

Unlike Arrabiata sauce , which is also spicy, fra Diavolo sauce never includes basil or capers, and is usually paired with shrimp.

I like to serve this with crusty Italian bread to sop up all the delicious sauce, or pasta for a complete satisfying meal.

Shop the recipe

large shrimp

dried oregano

extra virgin olive

Ingredients

  • 1 Lbs. large shrimp peeled and deveined (16-20)
  • salt and pepper to taste
  • 2 tsp. red chili flakes
  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 cup chopped garlic
  • 1 Calabrese red chili pepper sliced
  • 1 cup white wine
  • 3 cups cherry tomatoes
  • 2 cups marinara sauce
  • 1 Tbsp. dried or fresh oregano
  • 1/2 cup chopped Italian parsley

Instructions

  1. Clean the shrimp wash and pat dry season with salt, pepper and the 2 tsp. red pepper flakes
  2. Over medium high heat add 2 Tbsp. of the olive oil. Add the seasoned shrimp and saute for 1 minute remove. Don’t overcook. The shrimp finishes cooking in the sauce.
  3. In the same pan add the remaining oil heat until shimmering . reduce the heat  to medium add the onions,  garlic ,  and the Calabrese chili saute until soft and translucent.
  4.  Add the cherry tomatoes saute for 5 minutes before deglazing the pan with the white wine. Wait until  the wine is completely evaporated before adding the marinara sauce and the oregano
  5. Simmer  the sauce for 15 minutes. use a potato masher to mash the tomatoes. Return the shrimp to the sauce  just to heat through add the Italian parsley.  ENJOY!!!

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Arrabbiate Spicy shrimp linguine Recipe

Arrabbiate Spicy shrimp Linguine

You need dinner easy and quick?  Here you go, easy Italian dinner on your table  in 30 minutes.  This linguine arrabbiate with shrimp is spicy and delicious.

Arrabbiate means angry in Italian, although am not sure why, because there’s nothing angry about this classic Italian pasta dish, in fact it will make you and your family happy.

It’s a delicious versatile pasta recipe you can customize to fit your lifestyle and taste.

A few ideas on this Arrabbiate shrimp pasta dish

This restaurant inspired spicy  shrimp linguine recipe works well with chicken if you don’t like shrimp, or tofu if you want to go the vegetarian route.

Also in this easy pasta dish the size of the pasta or shape doesn’t matter. If your gluten free use gluten free pasta.

If your family doesn’t like spicy no problem, add less hot pepper flakes or more if you want extra heat.

One thing, be sure to use a deep enough stock pot to allow the pasta to move freely when cooking, and a deep enough saute pan for the sauce.

A like this covered  6 quart stock pot and this covered saute pan

I used my homemade real easy marinara sauce, you can use store bought if you want.

If you make this recipe please  leave me a comment and don’t forget to tag me on Instagram….That’s my favorite part!!!!

Ingredients

  • 1 Lb.  linguine
  • 1 Lb. large  cleaned shrimp
  • 4 cups store bought or homemade marinara sauce
  • 2 cups chopped spinach
  • 1 cup chicken stock or white white
  • 1 cup reserved pasta water
  • 2 Tablespoon crushed hot pepper flakes
  • 1/2 cup chopped onion
  • 2 tablespoons chopped garlic
  • 2 Tbs. each chopped Italian parsley  and  basil
  • 2 Tbs. each olive oil and butter
  • Salt and pepper to taste
  • Instruction
  • Cook pasta according to package directions reserving 1 cup of the pasta water
  • Mean while salt, pepper the shrimp
  • Heat oil and butter to medium heatSaute shrimp until golden about 3 minutes per side
  • Remove shrimp set aside
  • Saute onion and garlic until tender and just beginning to brown, in same pan adding more oil if needed
  • Add hot pepper flakes to pan saute 5 minutes to release the flavor
  • De glaze pan with chicken stock or white wine
  • Add marinara sauce and reserved pasta water
  • Simmer until sauce thickens about 15 minutes add the spinach last 5 minutes
  • Return shrimp to saute pan add the fresh basil simmer only to heat the shrimp
  • Drain pasta toss in sauce
  • Top with  parmesan and chopped Italian parsley…….ENJOY!!!!