Add the olive oil, lemon juice, salt, pepper, oregano, red pepper flakes, parsley, lemon zest, garlic, and shallots to a ...

"The 'vein' is actually the shrimp’s digestive tract," says Nick Grosenbach, Regional Chef for Ocean Prime restaurants.

That's what this delicious shrimp-stuffed pasta shells recipe delivers. You get the the delectable taste of shrimp, two kinds of cheese, pasta shells and spiced-just-right tomato sauce for a ...

Heat 1 or 2 tablespoons of olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat until sizzling. Add the shrimp, salt and pepper and cook, tossing often, for 1 1/2 ...

Methods and Findings Sear Adapted from Food52. 1 pound large shrimp, deveined, shell on Finely grated zest of 1/2 lemon 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 1/4 cup unsalted butter ...

Toss the shells in a pot, add water, and let that simmer into a briny, savory stock. This is where the pasta will cook, then that liquid gold will bolster our sauce. It lets your kitchen lead the way.

I always buy frozen, shell on, head off shrimp. Shrimp are frozen either in a block or are individually quick frozen (IQF). Given a choice, I go for the IQF shrimp.