This Shrimp Pasta Salad is absolutely delicious with creamy and spicy avocado dressing - The best Mexican pasta salad for ...

This well-balanced pasta salad is best served cold and garnished with celery leaves and seeds, and it will last for two to three days in the refrigerator. This shrimp chow mein rivals ...

Season with salt and set aside to marinate. Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive oil. Season with salt. Once grill is hot, lay on the ...

Kate Sears for The New York Times This classic recipe ... with pasta or crusty bread. Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad.

Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...