Sautéed shrimp are paired with a chile crisp–bourbon compound butter in this speedy, flavor-packed dish.

It is quick and easy to make, and everyone always raves about it. Trust us, you'll be licking your plate clean tonight!

This dish is a heavenly mishmash between creamy, decadent risotto and jambalaya. The trinity, Creole seasoning, Conecuh sausage, and hot sauce all help amp up the flavor for a rich and filling meal.

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I am a sucker for shrimp. I grew up with an ...

In a sauce pan on medium heat, simmer the stock (do not bring it to a boil). Slowly whisk in the butter, one piece at a time. Add the garlic and saffron. Cook everything on low for approximately three ...

Pascal's Manale in made New Orleans barbecue shrimp famous in the 1950s. It's still served today and is easy enough to make ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

Cowboy Butter Spaghetti is the ultimate weeknight dinner hack rich, buttery, and packed with flavor in just 20 minutes. This ...

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. Also called ...