Lemon, garlic, sun-dried tomatoes, and white wine bring all the inviting flavors to this shrimp pasta. In just about 40 ...

We cook the shrimp in the Cajun seasoning, followed by juicy, thick smoked sausage cooked until nicely browned. Then, we toss ...

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 ...

There are plenty of pasta sauces on the market, but how do the Victoria brand ones stack up against the rest? We've done the ...

using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta. Cook the pasta according to the packet instructions. Drain, reserving the ...

In a small bowl, whisk together tomato paste, capers, caper brine, water, ½ teaspoon salt and ¼ teaspoon pepper. Stir in shrimp, then transfer the shrimp and sauce to the bag with the orzo.

Place the shrimp, scallops, and cream in a food processor ... about 3 to 5 minutes. Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper.

Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly ...

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes ...

The secret seasoning is dried shrimp ... Stir to combine then add tomato paste, mixing constantly until rice is evenly coated. Add stock, crushed tomatoes, hot sauce and reserved sausage.