For this recipe, however, we cook the shrimp separately with garlic, red and black pepper, and salt, then make the sauce and add the cooked shrimp at the very end just to warm it through.

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

Shrimp: Pour a drizzle of sesame oil into a frying pan over medium heat and brown the shrimp. The sauce: Mix directly on the plate: soy sauce, peanut butter, crushed garlic clove and ginger ...

Emeril Lagasse gave us his recipe for this Louisiana classic more than 40 years ago — unsurprisingly, it still hits the spot. Emeril Lagassé is an American celebrity chef, restaurateur ...

1. Melt butter in a pan and sauté garlic for 1 minute. Add shrimps and sauté until orange in color. 2. Add tomato paste and ...

Place the shrimp, scallops, and cream in a food processor ... Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper. Arrange the pasta on the plate ...

Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and toss again. Sauté, tossing to evenly distribute sauce and shellfish ...