Shrimp and Collard Greens Garlicky Sautéed Shrimp with Braised Collard Greens Ingredients: 1 pound (450g) large shrimp, peeled and deveined 1 tablespoon olive oil 2 tablespoons butter 4 cloves garlic, minced 1 small onion, chopped 1/4 teaspoon red pepper flakes (optional) 1 bunch collard greens, stems removed and leaves sliced 1/2 cup chicken or vegetable broth 1 tablespoon apple cider vinegar Salt and pepper to taste Lemon wedges, for serving Directions: In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add garlic, onion, and red pepper flakes (if using) and sauté for 2–3 minutes until fragrant. Add the collard greens and stir to coat. Pour in the broth and vinegar, then cover and simmer for 10–12 minutes until tender. Season with salt and pepper. In a separate pan, melt the remaining 1 tablespoon of butter over medium heat. Add the shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Plate the braised collard greens and top with the cooked shrimp. Serve with lemon wedges on the side. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #shrimpdish #collardgreens #southernflavors #garlicshrimp #healthymeals #lowcarbrecipes #shrimpandgreens #seafoodrecipes #glutenfreemeals #quickdinner #easyhealthyrecipes #comfortbites #weeknightdinner #lightandsavory #braisedgreens #proteinpacked #leafygreens #flavorforward #shrimpmeal #soulfulsupper Spice up your dinner with this juicy Shrimp and Collard Greens combo So garlicky, buttery, and packed with Southern soul!

Lemon Garlic Shrimp Pasta Zesty Lemon Garlic Shrimp Linguine with Fresh Parsley and Parmesan Ingredients: 8 oz linguine pasta 1 lb large shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Zest of 1 lemon Juice of 1 lemon 1/4 cup dry white wine (or chicken broth) 3 tablespoons unsalted butter 1/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste Freshly grated Parmesan cheese, for serving Lemon wedges, for garnish Directions: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet over medium heat, heat olive oil. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and cooked through. Remove shrimp and set aside. In the same skillet, add garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant. Add lemon zest, lemon juice, and white wine. Bring to a simmer and cook for 2–3 minutes. Stir in butter and allow to melt completely. Return shrimp to the skillet along with the cooked linguine and toss everything together. Add reserved pasta water a tablespoon at a time to loosen the sauce, if needed. Finish with fresh parsley, Parmesan, and a final squeeze of lemon juice. Serve immediately with extra Parmesan and lemon wedges. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 450 kcal | Servings: 4 servings #shrimp #shrimpdinner #pastanight #easyrecipes #garlicshrimp #seafoodpasta #lemonshrimp #quickdinner #italianinspired #homemadefood #shrimpmeal #comfortfood #weeknightdinner #parmesan #freshparsley #lemonpasta #linguine #garlicbutter #shrimprecipes #simplemeals Bright, zesty, and loaded with flavor! This Lemon Garlic Shrimp Pasta is the perfect weeknight dinner. Quick, fresh, and totally satisfying

Shrimp and Tomatillo Stew Zesty Shrimp Stew with Roasted Tomatillos and Chilies Ingredients: 1 lb medium shrimp, peeled and deveined 1 lb fresh tomatillos, husked and rinsed 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño or serrano pepper, seeded and chopped (optional for heat) 1/2 cup chopped cilantro 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 2 cups low-sodium chicken or seafood broth Juice of 1 lime 1 tablespoon olive oil (for shrimp) Directions: Preheat oven to 425°F (220°C). Place tomatillos on a baking sheet and roast for 15 minutes, turning once, until blistered and soft. Transfer roasted tomatillos to a blender or food processor with half the cilantro, jalapeño, and 1/2 cup broth. Blend until smooth. In a large pot, heat olive oil over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cumin, and cook 1 minute more. Pour in the tomatillo mixture and remaining broth. Stir in paprika, salt, and pepper. Simmer for 10 minutes. In a separate skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp 2–3 minutes per side until just pink and opaque. Add shrimp to the stew and simmer for 2–3 more minutes. Stir in lime juice and remaining cilantro. Serve hot with rice, tortillas, or crusty bread. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 280 kcal per serving | Servings: 4 servings #shrimpstew #tomatillorecipes #mexicaninspired #seafooddinner #spicyshrimpstew #stewseason #homemadestew #easyshrimpdishes #tomatillostew #glutenfreerecipes #cilantrolime #freshshrimp #soupygoodness #comfortfoodseason #shrimpmeal #latinflavors #tomatillodishes #herbystew #weeknightmeal #shrimpandgreenchile 🔥 Bold, zesty, and packed with flavor — this Shrimp and Tomatillo Stew is what your dinner dreams are made of! 🍤🌿