Shrimp scampi is good in the fridge for a few days ... Otherwise, complete the risotto and set aside, perhaps in a warm oven, ...

Remove the crust from the oven and brush with the ¼ cup of sauce from pan. Top the crust with 1-1/2 cups of the Italian cheese. Place the shrimp on top of the cheese. Sprinkle the remaining 1/2 ...

This lemony shrimp scampi is served over a bed of tarragon-and-parsley-flecked orzo for a simple one-dish dinner. Paige Grandjean is a food editor, recipe developer, and food stylist with over ...

For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when she topped crispy chicken cutlets with a spicy cayenne pepper-infused oil.

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, ...

The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot ...