Devein and rinse shrimp; pat dry with paper towels. Skewer each shrimp, from tail up to head, on an 8-inch skewer. Sprinkle shrimp evenly with remaining 1/4 teaspoon salt.

Add pasta, shrimp, butter, reserved pasta cooking liquid, and 2 tsp. lemon zest and cook, stirring often, until butter is melted, sauce is combined, and pasta is coated and glossy, about 2 minutes.

Classic flavors with a fresh twist: Creamy Alfredo sauce, tender shrimp, and crisp-tender broccoli are a perfect trio.; Easy but impressive: From pan to plate in about 35 minutes, it’s weeknight ...

OK, so we're a little partial to this dish, since it's named after us. We begged Chef Damon Brasch of the all-vegan restaurant Green to craft more "shrimp" specials, since our former favorite meat ...

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Peel-&-Eat Shrimp with Green Chile Butter. Serves 4 to 6. Recipe is excerpted from “Just Cook It!” Justin Chapple writes, “I have some issues with shrimp.

The World’s 50 Best Restaurants: The list continued to recognize restaurants outside of the European fine-dining tradition, with innovative presentations, experimental flavors and hyperlocal ...

Make the Shrimp and Gravy 1. Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the onion, celery, ham, thyme, cayenne, paprika, and garlic and cook the vegetables ...