Shrimp and lemon risotto is an iconic dish of Italian cuisine, ideal for special occasions (even a romantic dinner ). Elegant and balanced in flavor, it combines the creaminess of the rice with ...

Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice ...

Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices ... Pasta With Fresh Herbs, Lemon and Peas Pasta with fresh herbs, lemon and peas.

After preparing all the ingredients, the rice should take five minutes or less to cook. Remove the heads, tails and shells from the shrimp, then cut the meat into 1cm (7/16in) pieces. (Freeze the ...

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, ...