There are few dishes as elegant and universally loved as a perfectly made Linguine with Shrimp Scampi. It’s a true classic ...

No one wants a pasta dish with tough and rubbery shrimp and a bland sauce. This is the chef-approved method you need for ...

Gordon Ramsay loves this 10-minute pasta dish, which is perfect for an easy summer dinner. It features shrimp, lemon, and ...

Shrimp scampi is said to have originated in the Italian city of Genoa in 14th century. The word “scampi” is Italian for a type of small crustacean that’s akin to a mini lobster.

Level up the classic shrimp scampi with a Cajun kick. The best part is that it can be served up in 15 minutes and still taste like a fresh dinner delicacy.

Shrimp scampi is said to have originated in the Italian city of Genoa in 14th century. The word “scampi” is Italian for a type of small crustacean that’s akin to a mini lobster.

The poaching liquid becomes the base of the scampi sauce, enriched with a generous amount of garlic, butter and a squeeze of fresh lemon juice. This gives you a sauce that’s both rich and bright ...

Orzo cooks directly in the pan to soak up all those buttery, garlicky, white-winy sauces, resulting in a five-star one-pan dinner. By Melissa Clark Ali Slagle’s one-pan shrimp scampi with orzo ...

Heat remaining 1 tablespoon oil in skillet over medium. Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high.

Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous.