One-Pan Garlic Butter Shrimp with Orzo

Orzo with Shrimp
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onions
  • 1/2 cup white wine
  • 3 cups seafood or vegetable broth
  • 1.5 cups uncooked orzo
  • 1.5 tsp salt
  • 6 garlic cloves finely chopped and smashed
  • 1 Tbsp grated lime zest
  • 4 Tbsp lime juice (approx. 2 limes)
  • 1/4 cup chopped fresh parsley
  • 1 pound raw shrimp (peeled and deveined)
  • 2 Tbsp drained capers (roughly chopped if desired)
  1. Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
  2. Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
  3. Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
  4. Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
  5. Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
  6. Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
  7. Uncover, sprinkle with capers, lime zest and remaining parsley.
  8. Serve immediately.

Shrimp with Tomato and Spinach Cream Sauce

Shrimp with tomato and spinach cream sauce


  • 2 Tbsp olive oil
  • 1½ pounds large shrimp, peeled and deveined
  • Salt, Pepper and Paprika
  • 4 Tbsp butter
  • 4 minced garlic cloves
  • 1 small can of mushrooms
  • 1.5 cups halved Cherry tomatoes
  • 2 cups baby spinach
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan
  • ½ cup seafood stock ( or chicken stock)


  • Heat oil in large skillet on med-high
  • Dry shrimp with a paper towel
  • Season shrimp generously with salt, pepper, paprika on both sides
  • Cook shrimp on both sides (approximately 2 minutes per side)
  • Remove shrimp to a plate
  • Lower heat and add butter. Add garlic and mushrooms and sauté.
  • Add tomatoes and season with salt/pepper (to taste)
  • Cook a few mins and add spinach-let start to wilt
  • Add cream and cheese and let simmer
  • Add broth and simmer on low
  • Return shrimp to the pan
  • If sauce is thickening, add more broth to thin out a bit.

Shrimp Scallop and Artichoke Lasagna

Seafood Lasagna
  • 1 jar (24-ounce) Marinara with Italian Herbs and Fresh Garlic
  • 1 jar (15-ounce) Alfredo Sauce With Aged Parmesan Cheese
  • 2 tablespoons olive oil plus more for baking dish
  • Salt and freshly ground black pepper
  • 8 ounces sea scallops
  • 10 ounces large shrimp peeled and deveined (without the tail)
  • 12 lasagna noodles
  • 1 can (14-ounce) artichoke hearts, drained, and chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  1. Preheat oven to 375 degrees.
  2. Combine Marinara with Alfredo Sauce in a saucepan to make the Rosa Sauce and bring to a low simmer. Remove from heat.
  3. Lightly oil a rectangular baking dish. Set aside.
  4. Heat 2 tablespoons oil in a skillet over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops and sear 1 minute on the other side. Transfer to a plate.When scallops have cooled to the touch, cut into quarters.
  5. Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear 1 minute or until edges start to turn pink. Flip the shrimp and sear 30 seconds on the other side. Transfer to a plate.When the shrimp have cooled to the touch, cut in half widthwise.
  6. Spread approximately 1/2 cup of the Rosa sauce on the bottom of the prepared baking dish then layer as follows: 4 lasagna noodles, Pasta Sauce, 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 1/3 of Parmesan cheese, 1/3 of mozzarella cheee and a sprinkling of parsley.
  7. Repeat the layering process and make sure the final layer is sauce covered by cheese and parsley

Cover loosely with aluminum foil and bake 30-40 minutes.

Garlic Butter Salmon

  • 1 pound salmon fillets (about 2 large ones)
  • 4 tbsp. melted butter
  • 1/4 cup parmesan cheese
  • 2cloves garlic, minced
  • 1 tbsp. dried parsley
  • Salt and pepper to taste
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Place salmon on top and season with salt and pepper.
  2. In a small bowl, mix together melted butter, Parmesan, and parsley.
  3. Coat salmon with mixture, patting to cover in an even layer.
  4. Bake until the salmon is cooked through, about 25 minutes.
  5. Switch oven to broil and broil until top begins to turn lightly golden, about 2 more minutes

Pineapple Glazed Salmon with Avocado Salsa


Salmon + Marinade

  • 4 salmon fillets — (6 ounces each)
  • Pineapple juice from 1 (20-ounce) can pineapple tidbits
  • tablespoons soy sauce
  • 2 cloves minced garlic
  • Pepper to taste


  • Pineapple tidbits from the can used before
  • 2 avocados diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • Optional: a small piece of onion


  1. Place the salmon fillets in a baking dish
  2. In a bowl, stir the pineapple juice, soy sauce, garlic, and pepper. Pour over fish, and refrigerate for 2 hours or overnight.
  3. In a blender or food processor, mix and blend lime juice, onion and cilantro for a couple of seconds (don’t turn it into liquid)
  4. Prepare the salsa: Combine the pineapple tidbits, and avocado. Pour lime juice mix over them and toss
  5. Preheat oven to 400 degrees F. Remove the salmon from the marinade, shake of any excess, and place it flat-side down on the baking sheet.
  6. Transfer the marinade to a saucepan. Simmer over medium high, stirring often, until the marinade is reduced by half, about 6 minutes. Brush liberally all over the top of the salmon.
  7. Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.


Grilled Shrimp, Melon and Pineapple Tacos

  • 1 pound cantaloupe seeded peeled and cut into 1-inch wedges
  • 1 pound pineapple peeled, cored, and cut into 1-inch slices
  • 2 tablespoons olive oil
  • 1 pound raw shrimp
  • 1/4 cup chopped fresh cilantro
  • Lime juice from 1.5 limes
  • Tortillas

Shrimp Seasoning:

  • 1/2 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoons sugar
  • 1 teaspoons salt
  • 1/2 teaspoon paprika
  1. Brush cantaloupe and pineapple slices with 1 tbsp of olive oil. Sprinkle with salt and pepper. Grill uncovered until tender (about 2 min per side)
  2. Transfer fruit to a cutting board, and allow it to cool. Once cool, chop and mix with lime juice and cilantro
  3. Toss shrimp with shrimp seasoning and 1 tbsp of olive oil. Grill uncovered until shrimp turns pink. Approximately 3 min per side.
  4. Serve fruit and shrimp with warm tortillas.

Lemon Butter Baked Salmon


  • 1 ¼ pound salmon
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons cold butter, cubed
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon Italian seasoning
  • ¼ red pepper flakes (optional)


  1. Preheat the oven to 375ºF.
  2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
  3. Place the salmon filet in a piece of foil large enough to fold over and seal. Brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
  4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for about 4 minutes, keeping an eye on it so the fish does not burn. Remove from oven and serve immediately.

Mahi mahi, scallops and capers in a buttery wine sauce


  • 1 tablespoon olive oil
  • 2 (8 ounce) steaks (mahi mahi)
  • 8 scallops
  • 1/2 cup white wine
  • 1 teaspoon chopped garlic
  • 1/4 cup butter
  • Salt, pepper and sage to taste
  • 3 tablespoons capers, with liquid
  • Angel Hair pasta


  1. Heat the olive oil in a large skillet over medium-high heat. Fry the mahi mahi steaks on all sides until nicely browned. Remove from pan, and set aside.
  2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt, sage, and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  3. Cook the pasta. Set aside.
  4. Return the steaks to the pan, add the scallops and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish on a plate and mix the pasta with the sauce.  Pour leftover sauce over the fish. 

Pan Seared White Wine Salmon


  • 1 to 1 1/2 lbs fresh salmon
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp basil  
  • 1/2stick butter
  • 1 Tblsp lemon juice
  • 1/4 cup white wine 
  • 2 Tblsp olive oil
  • 1 Tblsp brown sugar (or more to taste)
  • Heat olive oil in skillet. Sprinkle salt and pepper on fillets and sear on both sides for 3 to 4 minutes on each side.
  • Melt butter in sauce pan and add wine, lemon juice and remaining dry spices. Check to see if more brown sugar is desired.
  • Remove salmon from skillet and place on a plate and pour sauce over it.