Imagine a warm summer evening where laughter fills the air as you gather with friends and family around a vibrant table. You ...

This Greek-inspired pasta salad features shrimp, fusilli pasta, plenty of veggies and herbs, a tangy vinaigrette, and feta ...

This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice ...

white wine and butter that goes well 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. David Malosh for The New ...

Don’t stop at pasta! Try shrimp scampi spooned over crusted toasted bread or tossed into a simple salad. The seafood classic will instantly make any dinner plate feel ten times more elegant.

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 ...

The next time you want to serve the dish, heat some of the remaining sakura shrimp aglio e olio in a skillet while boiling the pasta. Turn the flame to medium and add the sakura shrimp ...

Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters ...

I like my pomelo salad to be quite pure, so the fruit’s flavour and texture are not muted. If you don’t eat shrimp, leave it out and substitute cooked, shredded chicken, either the leg or ...