Recipe of the Week: Shrimp Fettuccini in White Wine Tomato Sauce


  • 12 ounces fettuccine pasta
  • 2 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 1 pound peeled and deveined large shrimp (31/40 count)
  • 1/2 cup dry white wine
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh parsley


  1. Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
  2. In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
  3. Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
  4. Add drained pasta to skillet and toss to evenly coat pasta with sauce.
  5. Top with fresh parsley before serving.

Recipe of the Week: Shrimp Pesto Pasta


  • 8 oz. Angel Hair pasta
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into matchstick size
  • Salt and pepper
  • 1/2 pound large uncooked shrimp, peeled
  • 2 tbsp fresh basil pesto
  • Parmesan Cheese


  1. Cook noodles according to package directions. Drain and toss with a tiny bit of olive oil to prevent sticking.
  2. In a large pan, melt butter. Add garlic and zucchini, saute for 4 minutes. Move to one side of pan.
  3. Season shrimp with salt and pepper then add to pan and cook 2 minutes on each side. Add the hot noodles and fresh pesto directly to pan and toss with tongs to evenly combine. Top with fresh Parmesan cheese. Serve warm.

Recipe of the Week: Greek Shrimp with Tomatoes and Feta


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 (14.5-ounce) can Diced Tomatoes
  • 1 tablespoon Tuttorosso tomato paste
  • ½ teaspoon sugar
  • ½ teaspoon dried oregano
  • 1 tablespoon heavy cream
  • 1¼ pounds medium fresh shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 tablespoons chopped kalamata olives
  • 1 (4-ounce) container crumbled feta cheese


  1. Heat olive oil in a medium pan. Add onion and cook until soft, about 5 minutes.
  2. Add garlic and red pepper flakes and cook 1 more minute.
  3. Add diced tomatoes, tomato paste, sugar, oregano, and heavy cream. Simmer for about 3 minutes.
  4. Add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 2 to 3 minutes.
  5. Sprinkle olives and feta cheese on top and serve.

Recipe of the Week: Pesto Shrimp Asparagus Pasta


For Pesto
  • 1/2 cup pine nuts
  • 2 oz fresh basil
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup olive oil
  • 3 cloves garlic
  • salt and pepper to taste
For Pasta
  • 10 oz dry spaghetti or pasta of your choice
  • 3/4 lb large shrimp shells removed and deveined
  • 2 tbsp olive oil
  • 1 lb asparagus (1 bundle) trimmed and washed
  • 1 cup heavy cream
  • 1 cup cherry tomatoes halved
  • 1/4 cup Parmesan cheese grated


  1. Start by toasting the pine nuts first in a small pan over medium heat. Should only take a couple minutes, you just want them lightly toasted, make sure you watch them as they could burn quickly. This step is optional but I really recommend it as it will give the pesto a really nutty and creamy flavor.

  2. In a food processor add all the pesto ingredients and pulse a few times, don’t over process as you don’t want a smooth consistency. Taste for salt and pepper and add more if needed.

  3. Cook the pasta according to the package instructions.

  4. Meanwhile, take about 1 or 2 tbsp of the pesto and toss it with the shrimp until all the shrimp are coated. Season the shrimp with a bit of salt and pepper.

  5. In a large skillet heat 1 tbsp of the olive oil. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink and a bit crisp, should not take more than 2 minutes per side.

  6. Remove the shrimp from the skillet and transfer to a plate. Add the remaining tbsp of olive oil to the skillet then add the asparagus. Cook the asparagus for about 2 minutes just until is gets a bit tender.

  7. Add the heavy cream to the skillet and bring to a boil. Stir in the remaining pesto.

  8. Turn off the heat and toss in the pasta, tomatoes, and Parmesan cheese.

  9. Serve warm and sprinkle with additional Parmesan cheese if desired.

Recipe of the Week: Mango Mandarin Sesame Shrimp Salad


  • 1½-2 pounds uncooked shrimp shelled and deveined, tail-on is okay)
  • 8 cups chopped romaine or green leaf lettuce
  • 1 avocado, pitted and thinly sliced
  • 1 large mango, diced
  • ½ cup mandarin oranges
  • 1 red bell pepper, diced
  • ⅓ cup shelled edamame
  • ¼ cup cilantro, roughly chopped
  • sesame seeds, for topping (optional)
  • ½ cup oil (vegetable, canola, or peanut work well)
  • ⅓ cup rice vinegar
  • ¼ cup soy sauce (I use low sodium)
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 3 teaspoons minced garlic
  • ½ teaspoon ground ginger (more to taste)


  1. Combine all dressing ingredients in a blender and puree until smooth. Pour ⅓ of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
  2. Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
  3. Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.

Recipe of the Week: Teriyaki Shrimp Burgers with Grilled Pineapple Salsa, Bacon and Blue Cheese


  • 1 1/2 pounds shrimp, peeled, deveined and coarsely chopped
  • 2 cloves garlic
  • 1 1 inch piece ginger, grated
  • 2 tablespoons pineapple teriyaki sauce (see below)
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1/4 cup bread crumbs
  • 1 cup grilled pineapple salsa or 4 slices pineapple, grilled
  • 8 slices bacon, cooked
  • 1/4 cup blue cheese, crumbled


  1. Mince 1/3 of the shrimp in a food processor along with the garlic, ginger, teriyaki sauce, sesame oil and green onions.
  2. Mix the minced shrimp into the chopped shrimp along with enough breadcrumbs that the mixture will hold together, form 4 patties and chill in the fridge for at least 30 minutes.
  3. Oil your grill, heat to medium-high and cook until the shrimp turns pink, about 3-5 minutes per side.
  4. Assemble the burgers and enjoy!

Recipe of the Week: Shrimp & Roasted Poblano Burrito


  • 1 pound medium shrimp, peeled and deviened
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 poblano peppers
  • 1/2 medium yellow onion
  • 4 burrito sized flour tortillas
  • 1 (15 ounce) can black beans, drained
  • chopped fresh cilantro for garnish
  • 2 cups prepared Garlic Rice

Chipotle Cream Sauce

  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • salt to taste


  1. Toss shrimp with salt, cumin, chili powder, garlic powder and olive oil. Cover and refrigerate for at least 20 minutes.
  2. Whisk together chipotle sauce ingredients. Cover and refrigerate until ready to use.
  3. Turn on oven broiler. Place poblano peppers on a baking sheet about 6 inches from the broiler. Broil for 5 – 6 minutes or blackened. Place in a paper bag for 10 minutes.
  4. Remove skins from peppers.
  5. Cut a slit vertically down the middle of the peppers. Carefully remove stems and seeds from peppers. Dice peppers.
  6. Heat a skillet over medium heat. Add in shrimp, peppers and onions. Cook until onions are softened and shrimp are cooked through about 5 minutes.
  7. While shrimp are cooking warm black beans.
  8. To assemble a burrito place garlic rice on tortilla, top with black beans and shrimp/pepper mixture. Drizzle with chipotle cream sauce and sprinkle with fresh cilantro. Repeat until you’ve made four burritos. Serve

Recipe of the Week: Bacon-Wrapped Gulf Shrimp with Blue Cheese Butter and Port Reduction

Port Reduction
  • 1 ½ cups sweet red port wine
  • ⅓ cup granulated sugar
  • 1 teaspoon whole peppercorns
  • 2 medium sprigs fresh rosemary
Blue Cheese Butter
  • 4 tablespoons butter, softened
  • ¼ cup blue cheese, crumbled (or use Stilton as used in the original recipe if available)
  • 2 teaspoons fresh rosemary, chopped very fine
  • 1 tablespoon bacon fat
Wrapped Shrimp
  • 1 pound thin cut bacon (16 slices per pound or one ounce each slice)
  • 2 pounds 16-20 count Gulf shrimp, peeled, deveined and with tail left on
  • 2 tablespoon extra virgin olive oil
  1. In a small sauce pan, place all port reduction ingredients and bring to a boil. Reduce to a simmer and cook down to ½ cup, about 15 minutes. Strain liquid and discard solids. Set aside.
  2. In a small bowl, mix softened butter, blue cheese and chopped rosemary. Set aside.
  3. In a large pan or griddle, cook bacon over medium high heat just until it starts to turn brown and transfer to paper towels to drain. The bacon and shrimp cook at two different times so the bacon needs to be partially cooked first before wrapping raw shrimp. Do not cook the bacon too long or it will not be pliable enough to wrap around raw shrimp.
  4. Take one tablespoon of bacon fat and add to blue cheese butter and mix thoroughly. Save remaining bacon fat for other recipes.
  5. Place butter mixture in a small pastry bag with an open round tip (one big enough to accept small pieces of blue cheese without getting clogged). Set aside.
  6. On a cutting board, cut each strip of bacon in half across the center which will give you 32 pieces. That should also be the count in the two pounds of shrimp. Leftover shrimp if any, use for other recipes.
  7. Take each half strip of bacon and wrap once around each shrimp and secure with a toothpick coming in from the side so the shrimp will cook flat. Repeat for all 32 pieces.
  8. Using the same griddle, clean and heat to medium to medium high.
  9. Add oil and once hot, place all of the bacon wrapped shrimp down onto the pan on their sides. If the pan is too crowded, cook in two batches or cook with two pans at once on two burners.
  10. Cook for about two minutes or until they start to turn pink. Flip and repeat for other side. Do not overcook. If you are not sure, pull one out to test.
  11. Shut off burner and with pastry bag, pipe blue cheese butter over each one then immediately remove shrimp to a platter leaving fat and residue in pan.
  12. Just before serving, drizzle with port reduction or serve port reduction on the side.


For the salad:
  • 1 teaspoon minced garlic
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped spinach or baby kale
  • fresh chopped cilantro for topping
  • peanuts for topping
For the dressing:
  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

Recipe of the Week: Spanish-Style Garlic Shrimp (Gambas al Ajillo)


  • 12 cloves garlic
  • 1 pound large shrimp, peeled, shells reserved
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • 1/4 teaspoon baking soda
  • Pinch red pepper flakes, or a 1-inch piece dried guajillo chili
  • 1 1/2 teaspoons sherry vinegar
  • 2 tablespoons chopped fresh parsley leaves


  1. Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
  2. Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
  3. Add shrimp shells to skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
  4. Return flavored oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.