The first time I ever experienced the magic of a shrimp boil was during a vacation in New Orleans. The city’s rich food ...

Preheat the oven to 400 degrees. Peel the shrimp, leaving the tail intact. Devein them and place on a large, sided baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and seasoning ...

Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta cooking liquid, 1/4 cup at ...

This is a luxurious version of a popular Cantonese snack. I use fresh whole shrimp, and it takes some time to remove the heads and shells. Buy larger shrimp, even though they are more expensive ...

Crisp, panko-encrusted shrimp are drizzled with a tangy chipotle sauce and nestled into corn tortillas along with a warm, easy-to-make cabbage slaw. For his taco truck, chef Michael Rypka created ...

Shrimp and pasta are alluring partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta. Tomatoes, fresh basil and garlic come to the party, too, ...

Pasta dough: On a wood board or in a large bowl, combine the flour and salt; form a well in the center. Whisk together the whole egg, egg yolks, and olive oil, and put in the middle of the flour well.

Perfectly cooked and chilled shrimp neatly arranged on a platter is inviting. It's also a party-pleaser and staple on the holiday appetizer table. But too often, those nice-looking shrimp are ...