If you’re going to make a salmon pasta, you might as well make the salmon the whole point, and that’s exactly what this recipe does. We’re talking big, tender flakes of SeaPak Morey’s Lemon Herb Salmon sitting right on top of a pile of pappardelle, all wrapped up in a creamy, lemony Parmesan sauce that was basically made for it.

Everything else in this dish, the asparagus, peas, fresh dill, squeeze of lemon at the end, just there to make that salmon look and taste even better. It’s a weeknight dinner that feels a little fancy without actually being fussy, and honestly? It’s going to be on regular rotation after the first bite.

Why You’ll Love This Recipe

• Ready in 30 minutes — the salmon cooks while the pasta boils, and everything comes together in one skillet with minimal cleanup and maximum flavor.
• Weeknight elegant — wide pappardelle, a glossy cream sauce, and flaked salmon make this feel special for guests but simple enough for any night of the week.
• Packed with vegetables — asparagus and peas add color, texture, and nutrition.
• Easy to customize — swap the pasta shape, the greens, or dial the lemon up or down. This recipe is forgiving and adaptable to what you have on hand.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SeaPak Morey’s Lemon Herb Salmon — the star; pre-seasoned with lemon and herbs so it layers flavor into the dish effortlessly.
• Pappardelle pasta — wide, flat ribbons that hold the cream sauce beautifully.
• Asparagus — adds a fresh, grassy bite and bright green color.
• Frozen peas, thawed — sweet, tender, and vibrant.
• Unsalted butter — forms the rich, silky base of the cream sauce.
• Garlic, minced — cooked just until fragrant to give the sauce aromatic notes.
• Heavy cream — creates the luscious, velvety sauce that simmers gently and thickens.
• Parmesan — whisked in for salty, nutty depth.
• Lemon — Adds brightness, juice for acidity that cuts the richness of the cream.
• Fresh dill — stirred in at the end for a herby, bright finish that pairs perfectly with the salmon.

How to Make Creamy Herb Lemon Salmon Pasta

1. Cook the SeaPak Morey’s Lemon Herb Salmon according to the package directions while you prep and cook the pasta. The timing lines up perfectly.
2. Bring a large pot of generously salted water to a boil. Add the pappardelle and cook to al dente according to package directions.
3. In the last 3 minutes of pasta cooking, add the asparagus pieces. In the final minute, drop in the thawed peas. Before draining, scoop out about 1 cup of starchy pasta water, then drain everything together.

4. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer.
5. Whisk in the Parmesan, lemon zest, and 2 tablespoons of lemon juice. Taste, then add the remaining tablespoon of juice if you’d like a brighter finish. Season with salt, pepper, and red pepper flakes if using.

6. Add the drained pasta, asparagus, and peas to the skillet and toss to coat in the sauce. Add pasta water a few tablespoons at a time, tossing, until the sauce loosely clings to every strand.
7. Stir in the fresh dill. Flake the cooked salmon into large pieces and gently lay them over the top of the pasta.

8. Serve immediately with extra Parmesan, more fresh dill, and a final squeeze of lemon over the top.

Expert Tips and Substitutions

• Don’t skip the pasta water. That starchy cup of pasta water is what transforms a cream sauce from heavy and clumpy into something glossy and restaurant-quality.
• Pasta shape swaps. No pappardelle? Fettuccine, tagliatelle, or even rigatoni all work well.
• Vegetable swaps. Broccolini, sugar snap peas, baby spinach, or zucchini are all great in place of asparagus.
• Make it lighter. Half-and-half can be used in place of heavy cream for a lighter sauce. The result will be slightly thinner, so lean on pasta water to bring it all together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Freezing is not recommended. Cream-based sauces and flaked fish don’t freeze well and tend to separate upon thawing.

Frequently Asked Questions

This post is sponsored by Seapak Morey’s Fine Fish & Seafood. All opinions are my own.

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Creamy Lemon Herb Salmon Pasta

This Creamy Lemon Herb Salmon Pasta is the weeknight dinner you didn't know you were missing. Perfect for a crowd or just treating yourself to something a little special on a weeknight!

Course Main Course

Cuisine American

Keyword seafood

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 package SeaPak Morey's Lemon Herb Salmon 
• 8 ounces pappardelle pasta 
• 1 lb asparagus trimmed and cut into 2-inch pieces
• 1 cup frozen peas thawed
• 4 tablespoons unsalted butter 
• 4 minced garlic cloves
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan plus more for serving 
• 1 large lemon zested and juiced
• 1/4 cup fresh dill roughly chopped, plus more for garnish 
• ` Salt and freshly cracked black pepper, to taste Pinch of red pepper flakes (optional) 

Instructions

• Cook the SeaPak Morey's Lemon Herb Salmon according to package directions while you make the pasta.
• Bring a large pot of well-salted water to a boil. Add the pappardelle and cook to al dente per package directions.
• In the last 3 minutes of cooking, add the asparagus. In the final minute, drop in the peas. Reserve 1 cup of pasta water, then drain everything together. 
• Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and let it come to a gentle simmer.
• Whisk in the Parmesan, lemon zest, and 2 Tbsp of the lemon juice. Taste and add the additional 1 Tbsp lemon juice if you'd like it brighter. Season with salt, pepper, and red pepper flakes if using. 
• Add the drained pasta, asparagus, and peas to the skillet, tossing to coat. Splash in pasta water a few tablespoons at a time until the sauce loosely clings to every strand. 
• Stir in the fresh dill. Flake the salmon into large pieces and gently lay them over the top of the pasta.
• Serve immediately with extra Parmesan, more dill, and a final squeeze of lemon.

The post Creamy Lemon Herb Salmon Pasta appeared first on Dinner in 321.

Casseroles for dinner are one of our go-to dinner recipes for busy weeks all throughout the year. This classic old fashioned Tuna Noodle Casserole recipe is always on the rotation. Now some people may not like tuna with noodles, but we promise you that we’ve made a version the whole family will truly love.

The base of the creamy sauce is cream of mushroom soup which you can buy at the store or make our easy homemade version. It coats the egg noodles, flaked tuna, and vegetables perfectly for a comforting bite.

One of our favorite parts of this recipe is that it’s only 10 ingredients and super affordable. Plus, it’s easy to make this tuna noodle casserole recipe a day in advance so it’s ready to pop in the oven for dinner the next day. We tested out all of the tips and tricks to make this as simple as possible (but still so delicious too!).

If you love a great casserole recipe, make sure you try our Chicken and Swiss Casserole and our Cheesy Broccoli Chicken and Rice Casserole.

Why You’ll Love this Recipe

• 10 Ingredient Dinner. You heard that right! It’s a short shopping list, and many of the ingredients you probably already have in your pantry.
• Affordable Comfort Food. This classic tuna noodle casserole recipe is not pricey at all. It’s a flavorful and hearty meal.
• Dinner in 45 Minutes. It’s ideal for a meal prep week or busy weeknight when you need dinner fast!

Ingredients for this Tuna Noodle Casserole Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

The ingredient list is short and sweet. We’re sure you have several of the ingredients at home already.

• Egg noodles: We like the wide version so they hold their shape well in the filling.
• Condensed Cream of Mushroom Soup regular or Low-Sodium: Use the store-bought kind, or we have a great homemade version you can make as well.
• Whole Milk: The base for the creamy, gravy-like sauce. You can use reduced-fat milk here as well.
• Frozen peas: Adds that classic fresh veggie flavor.
• Canned tuna: Make sure it’s tuna packed in water and drain off any excess liquid from the can before flaking with a fork.
• Shredded Cheddar Cheese: Adds a hint of nice cheesy flavor. We prefer to grate our own, pre-shredded has a starchy coating that prevents it from melting as nicely.
• Garlic powder: Gives that nice essence of garlic flavor.
• Onion powder: Adds a hint of onion flavor in the sauce.
• Seasoning salt: If you don’t have this and prefer not to buy it, you can also use 1 teaspoon salt with 1/2 teaspoon black pepper.
• Buttery Round Cracker Crumbs: The best topping there is! We love a Ritz cracker for this.
• Salted butter: Gives the cracker topping an extra buttery flavor and also helps it to brown better in the oven.
• Fresh chopped parsley: Totally optional but adds a nice fresh touch to finish off the dish.

Tools You’ll Need

• 13″x9″ Baking Dish
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater

How to Make Old Fashioned Tuna Noodle Casserole

1. Preheat oven to 375°F. Butter or spray with nonstick spray a 9″x13″ baking dish.
2. Cook egg noodles according to the package instructions until al dente. Drain and set aside.

3. In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.

4. Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.

5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.

6. In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.

7. Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Expert Tips

• Don’t overcook the egg noodles. Be sure to cook them according to package instructions or one minute less. This will prevent the tuna noodle casserole from becoming soggy.
• Use tuna packed in water. Drain off any excess water before stirring the tuna into the casserole so the sauce doesn’t become too thin.
• Add your favorite veggies. We use peas, but feel free to add carrots, celery, onion, and even broccoli!
• Make a homemade cream of mushroom soup. If you are watching your sodium, or prefer to make it homemade, we have an easy recipe for you!

Storage

Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. When ready to serve, allow it to sit on the counter for 30 minutes at room temperature before reheating in the oven.

Making this casserole ahead of time works great as well. Assemble the casserole but don’t put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

FAQs

More Easy Casserole Recipes

• Chicken and Swiss Casserole
• Sloppy Joe Cornbread Casserole
• Poppy Seed Chicken Casserole
• Old Fashioned Squash Casserole

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Tuna Noodle Casserole Recipe

The Tuna Noodle Casserole recipe is a classic old fashioned casserole made with just 10 ingredients. Perfect for a busy weeknight, it takes 15 minutes to prep which means dinner will be on the table in under an hour. Comforting egg noodles in a creamy sauce make this a guaranteed family favorite.

Course dinner

Cuisine American

Keyword seafood

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 365kcal

Ingredients

• 12 ounces egg noodles
• 2 10.5 ounce condensed cream of mushroom soup regular or low-sodium
• 1 cup milk
• 1 cup frozen peas thawed
• 10 ounces canned tuna drained and flaked
• 2 cups shredded cheddar cheese divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt or 1 teaspoon salt + 1/2 teaspoon black pepper
• 1 cup buttery round cracker crumbs
• 4 tablespoons salted butter melted
• Optional Topping: fresh chopped parsley

Instructions

• Preheat oven to 375°F. Butter or spray with nonstick spray a 9"x13" baking dish.
• Cook egg noodles according to the package instructions until al dente. Drain and set aside.
• In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.
• Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
• In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.
• Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Video

Notes

Storage: 

• Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. Allow to sit on the counter for 30 minutes at room temperature before reheating in the oven.

• Making this casserole ahead of time works great as well. Assemble the casserole but don’t put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 951mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 2mg

The post Old Fashioned Tuna Noodle Casserole appeared first on Dinner in 321.

I’ve been a big fan of egg salad for years, but as a meal, it always made me feel like I needed more to eat to be satisfied. Last year when I shared my recipe with a friend, she said “try it with tuna!” Bam! Deliciousness and fullness achieved!

This Best Ever Tuna Egg Salad is loaded with delicious flavor and takes minimal time and prep work! It’s so nice to have ready in the refrigerator for lunch during a busy work week. It’s also great to bring it to potlucks as a yummy, hearty appetizer!

With 13 grams of protein, 8 grams of fat (made with light tuna and mayonnaise), and only 4 grams of carbohydrates, it makes for a super satisfying and healthy meal idea. If you aren’t a big fan of tuna or canned fish, you might find yourself changing your mind with this one!

What You’ll Need

• Hard Boiled Eggs
• Canned Tuna
• Green Onions
• Fresh Dill
• Celery
• Sweet Relish
• Dijon Mustard
• Mayonnaise
• Optional: Croissants, Crackers, Bread, Wrap or Lettuce

Ingredient Amounts Listed in the Recipe Card Below

Tools You’ll Need

• Large Bowl
• Can Opener
• Spatula

Why You’ll Like Best Ever Tuna Egg Salad

• It’s rich in protein so it’s super satisfying!
• It’s budget-friendly compared to other protein sources!
• It’s a quick and convenient lunch or snack!
• It’s simple to make and versatile to your taste preference!

How to Make This Recipe

1. In a medium bowl, combine the chopped hard-boiled eggs, drained tuna, green onions, dill, celery, dijon mustard, and mayonnaise. Fold until well-combined.

2. Season with salt and pepper to taste.
3. Serve immediately, or store in the refrigerator until ready to eat.
4. Serve on a bed of lettuce, with crackers, on a croissant, on bread or with crackers.

Tips and Substitutions

• Regular or light mayonnaise of different varieties all work great in this easy Best Ever Tuna Egg Salad.
• The yolks can be removed and the whites of the eggs only used if desired. In this case, you might want to increase the eggs to 4-6 egg whites.
• Don’t over mix as this will thin down the mixture too much and make it runny.
• Ensure all of the wet ingredients are drained well as it can also make the mixture too runny.
• Once the Tuna Egg Salad has been seasoned and folded, taste for a balance of flavors. You might want to add more onion, sweet relish, dijon salt, and/or black pepper.
• Other yummy additions to this tuna salad are:
  • Chopped Avocado
  • Cooked and Crumbled Bacon
  • Diced Bell Pepper
  • Various Types of Diced Onions
  • Lemon Juice
  • Other Fresh Herbs
  • Your Favorite Small Pasta
• Quick Best Ever Tuna Egg Salad can be served in a lot of ways. Here are some of our favorites:
  • On a Croissant
  • On Light Bread
  • With Crackers
  • In a Wrap
  • On a Bed of Lettuce
  • In a Lettuce Wrap
  • With Cloud Bread
  • In Hulled Out Tomatoes
  • On a Halved and Pitted Avocado
• Best Ever Tuna Egg Salad can be served with so many side dishes:
  • Soup
  • Fresh Fruit
  • Fresh Veggies
  • Chips
  • Salad

Storage

• Stored in an airtight container, Best Ever Tuna Egg Salad will keep in the refrigerator for 3-4 days.
• Freezing doesn’t work well with this dish.
• If served at a gathering and left out at room temperature longer than 2 hours, discard it as it’s not safe to eat.

Frequently Asked Questions

More Recipes Like This 

• Chicken Salad Cold Plate
• Bacon Egg Salad
• Decadent Devil Eggs
• Herb and Onion Dip

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Best Ever Tuna Egg Salad

This popular dish is tasty, nutritious and perfect for a light lunch, snack or for entertaining!

Course Main Course

Cuisine American

Keyword seafood

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 139kcal

Ingredients

• 3 hard boiled eggs peeled and chopped
• 6 oz tuna packed in water well drained, dried and flaked
• 2 green onions green part only and thinly sliced
• 2 tsp fresh dill
• 2 tbsp finely diced celery
• 1 tbsp sweet relish drained
• 2 tsp dijon mustard
• 1/4 cup regular or light mayonnaise
• Salt and Black Pepper to taste

Instructions

• To a large bowl, add the eggs, tuna, green onions, dill, celery, sweet relish, dijon mustard and mayonnaise. Fold until well combined. Season with salt and black pepper to taste.
• Refrigerate until ready to serve.
• Serve on a bed of lettuce, on a croissant, in a wrap or with crackers.

Video

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 318mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The post Best Ever Tuna Egg Salad appeared first on Dinner in 321.

Making easy blackened cod at home is a breeze with this simple recipe. With just a 3 ingredients and minimal effort, you can transport yourself to the beach with this meal in no time.

Cod is a versatile and mild-flavored fish that pairs beautifully with bold seasonings. It’s a thicker white fish that’s incredibly flaky once cooked. I recommend buying the wild variety or organic if you can. Be sure it’s also skinless and deboned by the fishmonger as well.

When coated in rich blackened seasoning and cooked to perfection, cod transforms into a dish bursting with flavor and incredible texture. You can also blacken really any other type of fish, but a thick and flaky white fish is my personal favorite.

This is one of my favorites to make out of all the fish dishes! -Deidra

It was SO TENDER and flavorful! Doesn’t get much easier than 3 ingredients! – Jessica

Laura Ashley’s Tip: We are pan-searing cod on the stovetop here since it’s easy and quick. You can also bake your cod in a 400ºF oven for 10 to 12 minutes until opaque and cooked through.

What is Blackening Seasoning

Blackened seasoning is a flavorful spice blend with a bit of heat used to season meat or seafood before cooking. It consists of a combination of spices and herbs that create a bold and spicy flavor profile. Not only is it great on seafood, but also delicious as Blackened Chicken!

We use Zatarain’s Blackened Seasoning, but you can also make it from scratch with these ingredients:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste for spiciness)
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Taste the seasoning blend and adjust the amount of cayenne pepper or salt to your preferred level of spiciness and saltiness.

Why You’ll Love this Recipe

• Quick to Make: At less than 20 minutes from start to finish, this seafood dish is an excellent busy weeknight dinner the family will love!
• Simple Ingredients: Nothing beats a dinner protein with only 3 familiar ingredients! Another great one to try is this Blackened Chicken Recipe!
• Health Benefits: Cod is a lean source of protein that is rich in nutrients like omega-3 fatty acids.
• Affordable Fish Recipe: Cod is an affordable cut of fish, making this a great seafood option to make at home that won’t break the bank.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pacific Cod: It’s typically mild in flavor with a firm texture, which complements the bold flavors of the seasoning and butter. Be sure it’s skinless with bones removed.
• Blackened Seasoning: This is a spice blend that includes paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt and pepper. It adds heat, smoky and sweet flavors, and color to the dish. Use store-bought for easy for make your own easily.
• Butter: Butter adds richness, aids in achieving a crispy, flavorful crust, and helps keep the cod moist and tender as it cooks.

Tools You’ll Need

• Skillet
• Metal Fish Turner

How to Make Blackened Cod

1. Season both filet sides with blackened seasoning. 

2. Add 1/2 tablespoon butter to a skillet on medium-high heat. Once hot, sear the filets 4-5 minutes.

3. Carefully flip, add the remaining butter, and cook an additional 4-5 minutes more or until it reaches an internal temperature of 145°F. 

4. Transfer to 2 plates and serve garnish as desired.

What to Serve with this Blackened Cod Recipe

Blackened cod pairs well with a variety of side dishes! For our starch side dish, we love to have it with 3-ingredient Savory Rice, Buttered Potatoes, and Crispy Parmesan Potatoes. Some vegetable side dishes that pair well are Green Beans with Bacon and Onion, Easy Cooked Vegetables, or a simple side salad.

Want an excellent bread to pair alongside it, Copycat Dolly Parton’s Stampede Garlic Biscuits, Garlic Bread, and southern Hoecakes can fit the bill!

Expert Tips and Variations

• Don’t Overcook the Cod: Keep an eye on the cod while it cooks to avoid overcooking, which can result in dry and tough fish. Cod cooks quickly, so it’s best to err on the side of caution and check for doneness after a few minutes on each side.
• Baked Blackened Cod: You can bake the cod in the oven if you prefer. Place the seasoned cod fillets on a baking sheet lined with parchment paper and bake at 400°F for 10-12 minutes, or until cooked through.
• Customize the Seasoning: Feel free to adjust the amount and type of seasoning according to your personal preferences. A homemade blackened seasoning blend you can make
• Fish Varieties: Salmon, tilapia, or flounder can also be used in this dish. Keep in mind you may need less/more cook time. The safe internal temperature of fish that should be reached is 145°F.
• Cod Varieties: Black cod that is not the same as pacific cod (as used in this recipe), but both are delicious in this recipe. This Black Cod Recipe is another way I love to cook with this variety! It’s a variation slightly different than the original recipe from Chef Nobu Matsuhisa at Nobu restaurant.
• Using Frozen Fish: Thaw frozen filets completely, then remove as much moisture as possible. Sometimes frozen varieties can leach out additional liquid, which can alter the consistency of cooked fish consistency.

Storage and Freezing

While it is possible to freeze cod, this dish is best served fresh from the skillet. You can store leftovers in an airtight container in the refrigerator for 2-3 days.

We don’t recommend freezing the cooked cod as it will change the texture.

Frequently Asked Questions

More Simple Fish Recipes

• Salmon Patties (4 Ingredients)
• Baked Cod with Cream Sauce
• Best Shrimp Scampi Recipe
• Salmon Caprese Pasta

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Blackened Cod

With only 3 ingredients and 10 minutes to prepare from start to finish, this Blackened Cod is an excellent quick dinner option.

Course Main Course

Cuisine American

Keyword seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 220kcal

Ingredients

• 1-1 1/2 teaspoons blackened seasoning
• 1 pound cod or tilapia
• 1 tablespoon butter
• Optional Toppings: fresh lemon wedges, tartar sauce, lemon dilll & caper sauce

Instructions

• Season both filet sides with blackened seasoning. 
• Add 1/2 tablespoon butter to a skillet on medium-high heat. Once hot, sear the filets 4-5 minutes.
• Carefully flip, add the remaining butter, and cook an additional 4-5 minutes more or until it reaches an internal temperature of 145°F.
• Transfer to 2 plates and serve garnish as desired.

Video

Notes

• • Don’t Overcook the Cod: Keep an eye on the cod while it cooks to avoid overcooking, which can result in dry and tough fish. Cod cooks quickly, so it’s best to err on the side of caution and check for doneness after a few minutes on each side.

• • Baked Blackened Cod: You can bake the cod in the oven if you prefer. Place the seasoned cod fillets on a baking sheet lined with parchment paper and bake at 400°F for 10-12 minutes, or until cooked through.

• • Customize the Seasoning: Feel free to adjust the amount and type of seasoning according to your personal preferences. A homemade blackened seasoning blend you can make

• • Fish Varieties: Salmon, tilapia, or flounder can also be used in this dish. Keep in mind you may need less/more cook time. The safe internal temperature of fish that should be reached is 145°F.

• • Using Frozen Fish: Thaw frozen filets completely, then remove as much moisture as possible. Sometimes frozen varieties can leach out additional liquid, which can alter the consistency of cooked fish consistency.

Storage: 

While it is possible to freeze cod, this dish is best served fresh from the skillet. You can store leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition

Serving: 1filet | Calories: 220kcal | Protein: 28g | Fat: 12g

The post Blackened Cod appeared first on Dinner in 321.

A dish that looks this stunning has to be for advanced cooks only. Great news, this couldn’t be further from the truth! This seafood scampi comes together in less than half an hour with ingredients that are familiar and easy to prep. This is also a shrimp scampi recipe without wine, you’re welcome to add it but I leave it out.

I find pasta recipes are often the best to learn basic cooking skills. This scampi recipe teaches you how to infuse the base of the sauce with garlic and chili flakes. Plus you’ll learn the ultimate pro chef technique to cooking pasta, using reserved cooking water to make the silkiest sauce.

Check out more delicious and simple pasta dishes that are sure to fill your comfort food craving!

What is Scampi?

“Scampi” refers to a dish that is typically made with shrimp or prawns. It is known for its flavorful preparation, where the seafood is cooked in a sauce made with garlic, butter, lemon juice, and white wine (vegetable broth in this recipe). The term “scampi” is also used to refer to the specific type of crustacean, often langoustines or small lobsters, that are prepared in this manner.

To prepare scampi, the shrimp or prawns are usually sautéed in a pan with minced garlic until they are just cooked through. Then, butter, white wine (broth), and lemon juice are added to the pan to create a flavorful white wine sauce. The dish is often seasoned with salt, pepper, and sometimes red pepper flakes for a bit of heat. It is commonly served over pasta, rice, or with crusty bread to soak up the delicious sauce.

Why You’ll Love this Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Quick 30-Minute Preparation: This easy shrimp scampi recipe you can prepare in less than 30 minutes to from start to finish.
• Impressive Presentation: The plated seafood pasta topped with fresh herbs and parmesan cheese makes for stunner of a dinner! It’s definitely one for the seafood lover and great for dinner party or nice weeknight dinner.
• Flavorful and Rich Flavors: The combination of ingredients creates a rich and flavorful sauce that coats the seafood and pasta.
• Comforting and Satisfying: The combination of succulent shrimp and crab, tender pasta and coated with the rich butter sauce, makes it a comforting and satisfying pasta dish.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Pasta: Serves as the base or foundation of the dish and soaks up the buttery sauce. Angel hair pasta, spaghetti, fettuccine, or pappardelle all work great!
• Shrimp and Cooked Crab: The main protein sources, adding a delicate seafood flavor and texture.
• Olive Oil: Provides a rich and fruity base for cooking the seafood and infuses the dish with flavor.
• Butter: Salted or unsalted butter adds richness and creaminess to the sauce.
• Shallot: Milder than onions, it enhances the savory and aromatic qualities of the dish.
• Garlic: Infuses the dish with a strong, aromatic garlic flavor.
• Basil: Contributes a fresh and herbaceous note and pop of color.
• Crushed Red Pepper Flakes: Offers a little kick of heat and spice to balance the richness of the sauce.
• Vegetable Stock: Provides a liquid base for the sauce, adding depth and complexity to the flavors.
• Lemon: Fresh lemon juice and zest brightens the dish with citrusy acidity, cutting through the richness of the butter and complementing the seafood.
• Fresh Parsley: Adds freshness and a burst of color to the dish, as well as a mild herbaceous flavor.
• Parmesan: Offers a savory and salty element, enhancing the umami flavor of the dish and providing a finishing touch.

Pro Tip: What is reserved cooking liquid in pasta? This is a technique where you reserve about 1/2 cup of the starchy cooking liquid that the pasta was cooked in. That liquid is then whisked into the sauce before tossing with the noodles. The starch in the pasta water emulsifies the sauce making it silky and flavorful, the perfect thing to coat the noodles.

TOOLS YOU’LL NEED

• Large Skillet
• Stockpot
• Cutting Board
• Chef’s Knife
• Stirring Spoon
• Rotary Cheese Grater
• Measuring Cups and Spoons

How to Make the Best Shrimp Scampi Recipe

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Once al dente, reserve 1/2 cup of the pasta water, then drain.

2. Dry shrimp with a paper towel. Season with salt and pepper on both sides. 
3. Add oil to a large pan on medium-high heat. Once the pan is hot, sear the shrimp 30 seconds on each side. Remove from the pan, and set aside.

4. To the pan, add 2 tablespoons of the butter. Once melted, sauté garlic and shallot for 1-2 minutes, or until caramelized. 

5. Add the fresh basil and crushed red pepper. Stir and cook for 2 minutes. 

6. Gently pour in the vegetable stock, lemon juice, and zest. Stir occasionally, cook until the volume of the liquid is reduced by half. 

7. Turn the heat to medium, and stir in the remaining butter. 

8. Fold the shrimp, crab, parsley, pasta, and reserved pasta water into the butter mixture. Cook for 2 minutes. Add salt and black pepper to taste.

9. Serve and garish as desired.

How to Devein Shrimp

Deveining shrimp is when you remove the dark intestinal tract (the “vein”) running along the back of the shrimp. While deveining is not strictly necessary, it is often done for aesthetic reasons, as the dark vein can be unappetizing. You can buy it already been deveined. Tools you’ll for deveining are a sharp knife or kitchen shears, clean cutting board, and a bowl of water, and here are the steps:

1. Prepare the Shrimp: Rinse the shrimp under cold running water to remove any loose particles or debris.
2. Remove the Shell: If they still has its shell on, you can peel it off. Start by grasping the legs and gently pulling the shell away from the body.
3. Make a Shallow Incision: Lay the shrimp on the cutting board with its back (the curved side) facing up. Using a small sharp knife or kitchen shears, make a shallow incision along the back, following the curve.
4. Locate the Vein: Once the incision is made, you’ll see a dark line running along the back, this is the vein.
5. Remove the Vein: Use the tip of the knife or kitchen shears to lift and pull out the vein. You can use the knife to scrape it away or lift it out with the shears.
6. Rinse Again: After deveining, rinse the shrimp under cold running water to ensure that any remaining bits are washed away.
7. Pat Dry: Once all the shrimp are deveined and rinsed, pat them dry with paper towels before cooking.

Expert Tips and Variations

• Shrimp Options: Regardless of the type of shrimp you choose, it’s essential to ensure that they are fresh or properly thawed if using frozen shrimp. Large, jumbo, extra-large, gulf, pacific white, black tiger, rock, Argentine red, and wild-caught shrimp all work great!
• Wine Selection: Scampi typically uses white wine as the liquid to the sauce instead of the vegetable broth as used in this recipe. If using wine instead, choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
• Pasta Prep: “Al dente” is an Italian term that translates to “to the tooth” in English. It describes the texture of pasta when it is cooked to be firm to the bite, offering some resistance without being overly soft or mushy.
• Seasoning: Season the dish with salt and pepper to taste. Adjust the amount of crushed red pepper flakes based on your spice preference.
• Crab Options: You can use lump crab meat, fresh crab meat, king crab, jumbo lump crab or Dungeness crab.
• Crab Alternatives: If crab is unavailable or you prefer an alternative, you can use other seafood like lobster, scallops, or even additional shrimp. While fresh crab is preferred for its natural sweetness and texture, imitation crab, also known as surimi, can be a convenient and more budget-friendly alternative. Keep in mind the texture and flavor will differ. You can adjust the cooking time and amount as desired.
• Gluten-Free Option: Use gluten-free pasta or zucchini noodles if you need a gluten-free alternative.

What to serve with Shrimp and Crabmeat Pasta Recipe

I love all sorts of simple sides to pair with this pasta. Some of my favorites include:

• Sautéed vegetables
• Gremolata Green Beans
• Gremolata Asparagus
• Crispy Green Beans
• House Salad
• Caesar salad
• Caprese salad
• Crusty bread and Garlic Butter

Lobster Ravioli is another fantastic seafood dish that’s super flavorful and pairs well with these side dishes!

Storage and Freezing

For the Refrigerator: Store any leftovers in an airtight container. Consume within 2-3 days. Beyond this timeframe, the quality may start to degrade. The seafood texture will alter slightly after storage.

Avoid Freezing: If you choose to freeze, note that the texture of the sauce and seafood will change upon thawing.

Frequently Asked Questions

More Easy Pasta Recipes

• Pasta with Asparagus and Mushrooms
• Creamy Bolognese
• Shrimp Caprese Pasta
• Taco Pasta Recipe (One Pot, High Protein)
• Sausage Cajun Alfredo Pasta

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Best Shrimp Scampi Recipe (with Crab!)

This is the Best Shrimp Scampi Recipe since I've also added crab! It's a decadent, impressive pasta recipe that easily comes together in less than 30 minutes. This is a recipe that will really wow your friends and family.

Course Main Course

Cuisine American, Italian

Keyword pasta, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 525kcal

Ingredients

• 1/2 pound spaghetti or angel hair pasta
• 1/2 pound shrimp peeled, deveined and tails removed
• 1/4-1/2 pound cooked crab meat pieces
• 4 tablespoons olive oil
• 4 tablespoons butter divided
• 1 shallot thinly sliced
• 4 garlic cloves thinly sliced
• 1 cup fresh basil leaves stems removed
• 1 teaspoon crushed red pepper flakes
• 1 cup vegetable stock
• 1/2 lemon 1 tablespoon zest + juiced
• 1/4 cup chopped parsley
• Optional garnishes: Freshly grated parmesan cheese, sliced fresh basil, minced parsley
• Salt and Black Pepper as desired

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Once al dente, reserve 1/2 cup of the pasta water, then drain.
• Dry shrimp with a paper towel. Season with salt and pepper on both sides.
• Add oil to a large skillet on medium-high heat. Once the pan is hot, sear the shrimp 30 seconds on each side. Remove from the pan, and set aside 
• To the pan, add 2 tablespoons of the butter. Once melted, sauté garlic and shallot for 1-2 minutes, or until caramelized.
• Add the fresh basil and crushed red pepper. Stir and cook for 2 minutes.
• Gently pour in the vegetable stock, lemon juice, and zest. Stir occasionally, cook until the volume of the liquid is reduced by half.
• Turn the heat to medium, and stir in the remaining butter. 
• Fold the shrimp, crab, parsley, pasta, and reserved pasta water into the butter mixture. Cook for 2 minutes. Add salt and black pepper to taste.
• Serve and garish as desired.

Video

Notes

• • Shrimp Options: Regardless of the type of shrimp you choose, it’s essential to ensure that they are fresh or properly thawed if using frozen shrimp. Large shrimp, jumbo shrimp, extra-large shrimp, gulf shrimp, pacific white shrimp, black tiger shrimp, rock shrimp, Argentine red shrimp, and wild-caught shrimp all work great!

• • Wine Selection: Scampi typically uses white wine as the liquid to the sauce instead of the vegetable broth as used in this recipe. If using wine instead, choose a dry white wine like Sauvignon Blanc or Pinot Grigio.

• • Pasta Prep: “Al dente” is an Italian term that translates to “to the tooth” in English. It describes the texture of pasta when it is cooked to be firm to the bite, offering some resistance without being overly soft or mushy.

• • Seasoning: Season the dish with salt and pepper to taste. Adjust the amount of crushed red pepper flakes based on your spice preference.

• • Crab Options: You can use lump crab meat, fresh crab meat, king crab, jumbo lump crab or Dungeness crab.

• • Crab Alternatives: If crab is unavailable or you prefer an alternative, you can use other seafood like lobster, scallops, or even additional shrimp. While fresh crab is preferred for its natural sweetness and texture, imitation crab, also known as surimi, can be a convenient and more budget-friendly alternative. Keep in mind the texture and flavor will differ. You can adjust the cooking time and amount as desired.

• • Gluten-Free Option: Use gluten-free pasta or zucchini noodles if you need a gluten-free alternative.

Nutrition

Serving: 1serving | Calories: 525kcal | Carbohydrates: 47g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 566mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 2mg

The post Best Shrimp Scampi Recipe (with Crab!) appeared first on Dinner in 321.

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Shrimp Caprese

If you scroll on TikTok or Instagram reels, there is no way you haven’t seen the Feta Cheese pasta phenomenon. The original recipe has a brick of feta in the center, but I found it to be WAY too salty for my palate. I added the components of caprese flavors as well as some shrimp as a protein, and it was absolutely delicious!

Course Main Course

Cuisine American

Keyword pasta, seafood

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 620kcal

Ingredients

• 6.5 oz Alouette reduced-fat garlic and herbs cheese
• 16 oz cherry tomtoes
• 3 tbsp olive oil
• Salt and Black Pepper
• 2 garlic cloves thinly sliced
• 10 oz rigatoni or penne pasta
• 1/2 tbsp butter
• 1 lb jumbo shrimp peeled and deveined
• 1/2 tsp crushed red pepper flakes optional
• 30 fresh basil leaves chopped
• 4 oz fresh mozzarella cubed
• 1/4 cup grated parmesan

Instructions

• Preheat the oven to 400°F. 
• In a 13”x9” pan or baking dish, lay the Alouette cheese in the center of the pan and pour the tomatoes evenly around it. Drizzle olive oil on the tomatoes, toss to coat, and sprinkle with salt and pepper. Bake for 35 minutes. 
• Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente and drain. 
• Melt butter in a medium skillet on medium-high heat. Season the shrimp with salt and pepper on both sides. Add the shrimp and crushed red pepper, cook 2 minutes per side, until the shrimp are light pink and have an internal temperature of 120°F, then remove from the pan. 
• When the cheese and tomatoes are finished, remove from the oven, mash the tomatoes and stir/combine with the cheese until it’s a cohesive sauce. Stir in the basil, mozzarella, and drained pasta. 
• Plate the pasta, top with shrimp, and garnish with parmesan cheese.

Video

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 63g | Protein: 47g | Fat: 20g

The post Shrimp Caprese appeared first on Dinner in 321.

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Shrimp and Veggie Pasta Primavera

This one pot meal that takes less than 30 minutes and is as delicious as it is beautiful! Topped with gorgeous Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine and tossed with a bright lemon basil topping, your family will quickly take their seat at the table and love this meal! 

Course Main Course

Cuisine Italian

Keyword pasta, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

Lemon Basil Topping

• 3/4 cup minced fresh basil leaves
• 3 garlic cloves minced
• 1 lemon zested and juiced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Shrimp

• 1 lb shrimp peeled and deveined
• Salt and Black Pepper
• 1 tbsp olive oil

Pasta

• 1 tbsp olive oil
• 1 small yellow onion thinly sliced
• 1 package Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine halved
• 8 oz spaghetti broken into thirds
• 1 bunch asparagus cut into thirds
• 1 small squash thinly sliced

Garnishes

• Roasted Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine

Instructions

• In a small bowl, combine the ingredients for the lemon basil topping, and set aside. 
• Heat a skillet on medium-high heat. Once hot, add olive oil and cook shrimp for 2-4 minutes per side or until slightly pink with an internal temperature of 145°F. Remove from pan and set aside. 
• To the same skillet on medium-high heat, add olive oil and onion. Sauté 4 minutes. Add the tomatoes, and cook an additional minute. Pour 2 cups of water into the skillet and fold in the uncooked pasta. Place the squash and asparagus on top, cover with a lid and reduce the heat to medium-low. Simmer, not stirring, for 8-10 minutes. 
• Once the pasta is al dente and veggies are cooked, fold in the shrimp and lemon basil topping. Garish as desired. 
• For the roasted tomatoes on the vine garnish, preheat the oven to 400°F. Place RedRoyal® cherry-on-the-vine tomatoes in an oven safe dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes or until tomatoes begin to burst.

Video

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