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 ...

Introducing our Volcano Shrimp recipe. Juicy shrimp with a crispy crust is covered in a delicious Asian-style sweet and spicy ...

As we usher in warmer spring weather, it’s time to switch up the ingredients we’re cooking with to lighter, more vibrant ones. Chef Camerron Dangerfield stopped by to show us how to ...

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 ...

Tamar Braxton and her mother, Ms. E, will launch their new cooking show 'Cooking Sessions' on March 26 with a delicious ...

Mario Carbone is the chef behind the iconic Italian restaurant Carbone in NYC. He shared his recipe for a 20-minute penne pasta with Business Insider.

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 ...