The good news is that with some easy recipes and preparation, anyone can make quick, delicious dinners for their family.

1. Pesto Pasta with Chicken or Shrimp

Begin this flavorful pesto pasta dish by bringing a large pot of salted water to a boil. Once boiling, add 8-10 ounces of pasta like farfalle or rotini, and cook according to package directions.

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces of diced chicken breast or medium shrimp and sauté for 3-4 minutes until the protein is cooked through and opaque. Remove the skillet from heat and stir in ¼ cup of prepared basil pesto sauce.

Drain the pasta once al dente and immediately toss it with the pesto chicken or shrimp mixture in the skillet. To serve, transfer the pesto pasta to a platter or individual bowls. Garnish with freshly grated parmesan cheese and torn basil leaves for a delicious, quick weeknight dinner.

2. Spaghetti Alla Puttanesca

For a classic Italian dish with a burst of flavors, this recipe of spaghetti alla puttanesca from cucinebyelena.com is a must-try. Begin by heating 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add in a finely chopped onion and shallot, letting them sauté until they’re soft and aromatic. Next, incorporate a large, finely chopped garlic clove, and if you like a touch of heat, throw in ½ teaspoon of red pepper flakes. After a minute, pour in a 28 oz. can of crushed tomatoes, followed by either 5 finely chopped anchovy fillets or a tablespoon of anchovy paste, depending on your preference. For added texture and a Mediterranean kick, mix in ½ cup of pitted black olives and 2 tablespoons of drained capers. Allow the sauce to gently simmer for about 10 minutes to meld the flavors together.

As the sauce works its magic, bring a pot of water to boil, seasoning it generously with salt. Add in 1 lb. of spaghetti and cook it until al dente. Once cooked, drain the spaghetti, but remember to set aside ⅓ cup of the pasta water. Combine this with your simmering sauce, stirring them together for an even consistency.

Finally, toss your spaghetti in the rich sauce, ensuring each strand is lavishly coated. Before plating, sprinkle a handful of finely chopped fresh parsley for a burst of color and fresh flavor. Serve up this traditional Italian masterpiece with a slice of rustic bread, and transport your taste buds straight to Italy.

3. Sheet Pan Chicken Fajitas

For easy chicken fajitas with tender meat and perfectly charred veggies, arrange 1 pound of sliced chicken breast, 1 sliced red bell pepper, 1 sliced green bell pepper, 1 sliced yellow onion, and 1 sliced zucchini on a large rimmed baking sheet. Toss the chicken and vegetables with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 minced garlic clove, and the juice from 1 lime. Use tongs to evenly coat everything.

Roast the sheet pan of ingredients at 450° F for 15-20 minutes, tossing halfway, until the chicken is cooked through and vegetables are tender with nice char marks. While the chicken cooks, warm 8-10 small flour or corn tortillas by wrapping them in foil and placing in the oven for the last 5 minutes.

When the chicken and vegetables are done, assemble fajitas by placing the hot chicken-veggie mixture into the warm tortillas. Serve with your choice of toppings like guacamole, salsa, shredded cheese, sour cream, or shredded lettuce.

1. Baked Salmon with Asparagus

For a simple baked salmon dinner, begin by preheating the oven to 400° F and lining a rimmed baking sheet with parchment paper. Next, toss 1 pound of fresh asparagus spears with 2 tablespoons of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to evenly coat. Arrange the asparagus in a single layer on one-half of the prepared baking sheet. Roast the asparagus for 10-12 minutes, until bright green and just tender when pierced with a fork.

While the asparagus roasts, pat dry 4 6-ounce salmon fillets and brush them with olive oil. Season the salmon with salt, pepper, and any other desired spices like garlic powder or paprika. Remove the baking sheet from the oven and carefully place the salmon fillets on the empty side. Return the pan to the oven and bake for 8-10 minutes more, until the salmon is opaque and flakes easily with a fork.

The salmon releases juices and flavors that perfectly complement the roasted asparagus. Serve this simple baked salmon dinner with brown rice or quinoa for a balanced, nutritious meal.

5. Stir-Fry with Pre-Cut Vegetables

For a quick and easy veggie stir-fry that comes together in minutes, begin by preparing your ingredients. Heat 1 tablespoon of vegetable, peanut, or sesame oil in a large wok or deep skillet over high heat. Add 8 ounces of bite-sized pre-cut chicken or shrimp and stir fry for 2-3 minutes until nearly cooked through. Move the protein to one side of the wok. To the cleared center space, add your choice of fresh or frozen, pre-cut vegetables like 1 cup broccoli florets, 1 cup thinly sliced carrots, 1 cup sliced bell peppers, 8 ounces sliced mushrooms, 1 cup snap peas, and ½ cup diced water chestnuts. Stir fry the crisp vegetables for 4-5 minutes, tossing them constantly.

Once the vegetables are tender-crisp, add ¼ cup stir fry sauce or teriyaki sauce to the wok. Return the protein to the vegetables and toss everything together until evenly coated in the sauce. Serve the quick and easy stir-fry over white or brown rice. The pre-cut vegetables make this a super-fast, healthy dinner.

Conclusion

With a well-stocked pantry, some easy recipes, and ingredients like eggs, cheese, and vegetables on hand, anyone can make simple, satisfying dinners for their family. Getting dinner on the table quickly doesn’t have to mean takeout or processed foods. All it takes is a little planning and some easy homemade recipes.

Use these weeknight-friendly dinner ideas for tasty, nourishing meals that will bring your family together. Home cooking is worth the effort!

Below are the most common mistakes people make when cooking shrimp; read on so you can avoid them and achieve shrimp perfection.

1. Buying the Wrong Shrimp

When buying shrimp, there are a few key things to consider:

• Wild vs. Farmed – Wild-caught shrimp generally have better flavor and texture than farm-raised. However, they are also more expensive. Consider when you will be using the shrimp and whether the difference in price is worth it. For example, it may be worth splurging on wild shrimp for shrimp cocktail where their natural sweetness really shines through, but it is less important for a heavily seasoned shrimp stir fry.
• Size – Shrimp are categorized by size using a count per pound. For example, “21/25” means there will be 21-25 shrimp in a pound. Larger shrimp are ideal for grilling whole, while smaller shrimp work well chopped up in dishes like shrimp cakes. If you’re planning to make grilled shrimp skewers, opt for medium to large-sized shrimp for the best results. This way, they will remain juicy when grilled and be easy to thread onto skewers.
• Freshness – For peak flavor and texture, buy shrimp as fresh as possible and use it within a day or two. At the store, look for firm, shiny shells and avoid any with an ammonia-like odor.

2. Improperly Thawing

Never thaw shrimp in hot water or the microwave, as the sudden heat can start cooking them and make them rubbery. The best way to safely thaw shrimp is to plan ahead and thaw them overnight in the refrigerator. Place the frozen shrimp in a colander or strainer set over a bowl to catch any drips as they thaw.

If you need to thaw them more quickly, seal the shrimp in an airtight bag and submerge them in a large bowl of cold water. Be sure to change out the water every 30 minutes, so it stays cold. The shrimp will thaw within 1-2 hours using this method. Avoid letting them sit out at room temperature, as bacteria can multiply rapidly in the “danger zone” between 40-140°F.

3. Overcooking

It’s very easy to overcook shrimp since they cook so fast, going from perfectly done to rubbery and dry in mere minutes. Keep a close eye on them and watch for visual signs they are ready. The shrimp will change from a translucent gray color to an opaque pink/white when they are cooked through fully.

Also, check their shape – properly cooked shrimp will curl into a “C” shape, while overcooked shrimp curl into a tight “O” shape. As soon as the shrimp become opaque and form a “C,” remove them from the heat immediately. It’s better to slightly undercook them rather than overdo it. You can always put them back on the heat for another 30 seconds or so if needed. But there’s no saving overcooked, rubbery shrimp!

4. Underseasoning

Shrimp have a very subtle, sweet flavor that can get lost or seem bland if they aren’t seasoned properly. Be generous with salt, pepper, and spices like Old Bay or Cajun seasoning. Letting the shrimp marinate for 15-30 minutes before cooking allows the seasonings to penetrate the meat fully.

You can also boost flavor by cooking shrimp in a flavorful fat like olive oil, butter, or bacon grease. The richness complements the delicate shrimp. Splash the shrimp with fresh lemon juice or vinegar right when they come off the heat – the bright acidity really makes their sweetness pop. Don’t be shy with seasoning and flavorings!

5. Not Deveining

The dark vein along the back of a shrimp is its digestive tract. It can be removed before cooking in a process called deveining. While leaving the vein in isn’t unsafe, deveining improves both flavor and appearance. Use a sharp paring knife or specialized deveining tool to slice along the back and remove the vein.

For convenience, you can also ask your fishmonger to devein them for you when buying. Deveining prevents the occasional gritty bite and lets the sweet shrimp flavor shine through.

6. Overcrowding the Pan

It’s tempting to cook a big batch of shrimp all at once in the pan, but overcrowding leads to steaming instead of browning. The shrimp will end up soggy and pale instead of nicely seared.

Give them plenty of space in the pan so they can caramelize and brown. Work in batches if needed to avoid overcrowding. Let the first batch cook undisturbed for 1-2 minutes before stirring or flipping. Good browning adds tons of flavor.

If reheating pre-cooked shrimp, again, avoid crowding the pan. Reheat in batches for the best texture.

7. Skipping an Acid

Brightening shrimp with an acid like lemon juice or vinegar boosts flavor. The tangy acidity balances the sweetness of the shrimp.

Always finish shrimp off the heat with a squeeze of lemon or lime juice, a splash of white wine vinegar or rice vinegar, or a drizzle of hot sauce like Tabasco. The acid will liven up the flavor. For a change of pace, finish with citrus like orange or grapefruit instead of lemon.

8. Discarding the Shells

It’s easy to discard shrimp shells, but they have great flavor when used to make stock. Save shells and heads in a bag in the freezer until you have enough for stock.

Simmer the shells in water with aromatics like onion, celery, garlic, and peppercorns for an hour or two to extract their essence. Strain and use the richly flavored broth for seafood risottos, gumbos, chowders, or paella.

You can also roast the shells until crispy as a crunchy, briny garnish for seafood dishes or salads. Don’t throw away these flavor powerhouses!

Conclusion

Avoiding common cooking mistakes helps lead to tender, juicy, flavorful shrimp every time. Buy high-quality, fresh shrimp, be careful not to overcook, and use shells and heads to impart bonus flavor. With these tips, you’ll turn out fantastic shrimp dishes your family and friends will love.