Creamy Tuscan Garlic Chicken

Dinner · Meat & Poultry Mains

Creamy Tuscan Garlic Chicken

Chicken breast and penne with a Parmesan cream sauce, spinach, sun-dried tomatoes, garlic powder, and Italian seasoning.
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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
4 people

Bring it to the table

About this recipe.

Penne and sliced chicken breast with a Parmesan cream sauce, spinach, sun-dried tomatoes, garlic powder, and Italian seasoning.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 Oz. Penne Pasta
  • 1 Lb. Chicken Breast (boneless, skinless; cut horizontally into thin cutlets if thick)
  • 3 Tsp. Garlic Powder (or to taste, divided)
  • 3 Tsp. Italian Seasoning (divided)
  • 3 Tbsp. Olive Oil
  • 2 Cups Heavy Cream
  • 1 Cup Chicken Broth (preferably low-sodium)
  • 1 Cup Parmesan Cheese (freshly grated)
  • 2 Cups Spinach (fresh)
  • 1 Cup Sun-dried tomatoes (oil-packed, drained and chopped)

The cooking plan

How to make Creamy Tuscan Garlic Chicken.

  1. Bring a large pot of water to a boil. Cook the penne according to its package directions until al dente. Reserve a mug of cooking water before draining.

  2. Pat the chicken dry. If the breasts are thick, slice horizontally into thinner cutlets. Season both sides with 1½ teaspoons garlic powder and 1½ teaspoons Italian seasoning. Heat the oil in a large skillet over medium heat. Cook about 3–5 minutes per side, or longer as needed, until the thickest part of each piece reaches 165°F. Transfer to a clean plate and slice into strips or chunks.

  3. Add cream, broth, and the remaining 1½ teaspoons each garlic powder and Italian seasoning to the skillet. Stir over medium-low heat until gently simmering, scraping up browned bits. Reduce to low and stir in Parmesan gradually until melted. Avoid a hard boil.

  4. Add spinach and drained sun-dried tomatoes. Cook gently about 3 minutes, until the spinach wilts and the sauce coats a spoon. Return the cooked chicken and its juices and warm through. If the sauce is too thick, add reserved pasta water a little at a time.

  5. Divide the penne among four plates or bowls and spoon the chicken and sauce over it. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Tuscan Garlic Chicken

No ratings yet
Penne and sliced chicken breast with a Parmesan cream sauce, spinach, sun-dried tomatoes, garlic powder, and Italian seasoning.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    12 Oz. Penne Pasta
  • 1 Lb. Chicken Breast boneless, skinless; cut horizontally into thin cutlets if thick
  • 3 Tsp. Garlic Powder or to taste, divided
  • 3 Tsp. Italian Seasoning divided
  • 3 Tbsp. Olive Oil
  • 2 Cups Heavy Cream
  • 1 Cup Chicken Broth preferably low-sodium
  • 1 Cup Parmesan Cheese freshly grated
  • 2 Cups Spinach fresh
  • 1 Cup Sun-dried tomatoes oil-packed, drained and chopped

Equipment

1 Large pot (For pasta.)
1 Large deep skillet (For chicken and sauce.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring a large pot of water to a boil. Cook the penne according to its package directions until al dente. Reserve a mug of cooking water before draining.
  2. Pat the chicken dry. If the breasts are thick, slice horizontally into thinner cutlets. Season both sides with 1½ teaspoons garlic powder and 1½ teaspoons Italian seasoning. Heat the oil in a large skillet over medium heat. Cook about 3–5 minutes per side, or longer as needed, until the thickest part of each piece reaches 165°F. Transfer to a clean plate and slice into strips or chunks.
  3. Add cream, broth, and the remaining 1½ teaspoons each garlic powder and Italian seasoning to the skillet. Stir over medium-low heat until gently simmering, scraping up browned bits. Reduce to low and stir in Parmesan gradually until melted. Avoid a hard boil.
  4. Add spinach and drained sun-dried tomatoes. Cook gently about 3 minutes, until the spinach wilts and the sauce coats a spoon. Return the cooked chicken and its juices and warm through. If the sauce is too thick, add reserved pasta water a little at a time.
  5. Divide the penne among four plates or bowls and spoon the chicken and sauce over it. Serve promptly.

Notes

Makes four generous servings, with ample sauce for the penne. The listed garlic powder and Italian seasoning are split equally between chicken and sauce. Check chicken temperature rather than relying on color or a fixed cooking time. The 35-minute total is an estimate.

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Creamy Tuscan Chicken Pasta

Dinner · Meat & Poultry Mains

Creamy Tuscan Chicken Pasta

Chicken thighs and mini farfalle with an Asiago cream sauce, spinach, sun-dried tomatoes, white wine, and lemon.
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Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
4 people

Bring it to the table

About this recipe.

Boneless chicken thighs over mini farfalle with an Asiago cream sauce, spinach, sun-dried tomatoes, white wine, and lemon.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp. Olive Oil
  • 4 Each Chicken thighs (boneless and skinless)
  • ¾ Tsp. Kosher Salt
  • ¼ Tsp. Ground Black Pepper
  • 1 Large Yellow Onion (finely chopped)
  • 4 Cloves Garlic (minced)
  • ½ Cup White Wine (dry)
  • ½ Cup Sun-Dried Tomatoes in Oil (drained and chopped)
  • 1 Cup Chicken Broth (low sodium)
  • 1½ Tsp. Italian Seasoning
  • 4 Cups Baby Spinach (fresh)
  • 1 Cup Asiago Cheese (aged, freshly grated)
  • 1 Cup Heavy Cream
  • 1 Tbsp. Lemon juice (freshly squeezed)
  • 1 16 oz. Pkg. Mini Farfalle Pasta

The cooking plan

How to make Creamy Tuscan Chicken Pasta.

  1. Heat the olive oil in a large skillet over medium-low to medium heat. Pat the chicken thighs dry and season with the measured salt and pepper. Cook about 8–10 minutes per side, adjusting the heat to brown without burning, until each thigh reaches 165°F at its thickest point. Transfer to a clean plate.

  2. Lower the heat. Add the onion and cook, stirring, about 4 minutes, then add garlic for about 1 minute. Pour in the wine and scrape up browned bits. Simmer until almost evaporated, about 3–5 minutes. Add the drained sun-dried tomatoes and cook 1 minute.

  3. Stir in the broth and Italian seasoning. Simmer about 5 minutes to reduce slightly, then add spinach and stir until wilted, 1–2 minutes. Meanwhile, bring a large pot of water to a boil and cook the farfalle according to its package directions until al dente. Reserve a mug of cooking water before draining.

  4. Reduce the skillet heat to low. Stir in the cream, then add the Asiago gradually until melted. Avoid boiling the cheese sauce. Stir in the lemon juice, then return the cooked thighs and their juices just long enough to warm through. Taste before adding any extra seasoning.

  5. Divide the drained pasta among four bowls and top each with a thigh and sauce. If the sauce has thickened too much, loosen it with a little reserved pasta water. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Tuscan Chicken Pasta

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Boneless chicken thighs over mini farfalle with an Asiago cream sauce, spinach, sun-dried tomatoes, white wine, and lemon.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Tbsp. Olive Oil
  •  
    4 Each Chicken thighs boneless and skinless
  • ¾ Tsp. Kosher Salt
  • ¼ Tsp. Ground Black Pepper
  • 1 Large Yellow Onion finely chopped
  • 4 Cloves Garlic minced
  • ½ Cup White Wine dry
  •  
    ½ Cup Sun-Dried Tomatoes in Oil drained and chopped
  • 1 Cup Chicken Broth low sodium
  • 1½ Tsp. Italian Seasoning
  • 4 Cups Baby Spinach fresh
  •  
    1 Cup Asiago Cheese aged, freshly grated
  • 1 Cup Heavy Cream
  • 1 Tbsp. Lemon juice freshly squeezed
  •  
    1 16 oz. Pkg. Mini Farfalle Pasta

Equipment

1 Large skillet (For chicken and sauce.)
1 Large pasta pot
1 Instant-read thermometer (Check chicken at its thickest point.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the olive oil in a large skillet over medium-low to medium heat. Pat the chicken thighs dry and season with the measured salt and pepper. Cook about 8–10 minutes per side, adjusting the heat to brown without burning, until each thigh reaches 165°F at its thickest point. Transfer to a clean plate.
  2. Lower the heat. Add the onion and cook, stirring, about 4 minutes, then add garlic for about 1 minute. Pour in the wine and scrape up browned bits. Simmer until almost evaporated, about 3–5 minutes. Add the drained sun-dried tomatoes and cook 1 minute.
  3. Stir in the broth and Italian seasoning. Simmer about 5 minutes to reduce slightly, then add spinach and stir until wilted, 1–2 minutes. Meanwhile, bring a large pot of water to a boil and cook the farfalle according to its package directions until al dente. Reserve a mug of cooking water before draining.
  4. Reduce the skillet heat to low. Stir in the cream, then add the Asiago gradually until melted. Avoid boiling the cheese sauce. Stir in the lemon juice, then return the cooked thighs and their juices just long enough to warm through. Taste before adding any extra seasoning.
  5. Divide the drained pasta among four bowls and top each with a thigh and sauce. If the sauce has thickened too much, loosen it with a little reserved pasta water. Serve promptly.

Notes

Makes four generous servings. Parmesan can replace Asiago, as in the original notes. Boneless, skinless chicken breasts may replace the thighs, but their cooking time will differ; each piece still needs to reach 165°F. Keep the cream sauce over gentle heat. The one-hour total is an estimate.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Old Charleston-Style Shrimp and Grits

Dinner · Seafood Mains

Old Charleston-Style Shrimp and Grits

Creamy Cheddar grits with shrimp, smoked andouille, bacon, bell peppers, and a savory roux sauce.
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Prep
30 minutes
Cook
50 minutes
Total
1 hour 20 minutes
Serves
8 people

Bring it to the table

About this recipe.

Cheddar grits topped with shrimp, smoked andouille, bacon, three bell peppers, and a roux-thickened sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Cups Water
  • 2 Tsp. Salt (for the grits, or to taste)
  • 1 Cup Grits (coarsely ground; cooking time varies by brand)
  • 2 Cups Half-and-Half
  • 2 Lbs. Shrimp (uncooked, peeled and deveined)
  • 1 Pinch Salt (to taste)
  • 1 Pinch Cayenne Pepper (or to taste)
  • 1 Medium Lemon (juiced)
  • 1 Lb. Andouille Sausage (fully cooked smoked andouille, cut into ¼-inch slices)
  • 5 Slices Bacon
  • 1 Medium Green Bell Pepper (chopped)
  • 1 Medium Red Bell Pepper (chopped)
  • 1 Medium Yellow bell pepper (chopped)
  • 1 Cup Yellow Onion (chopped)
  • 1 Tsp. Garlic (minced)
  • ¼ Cup Butter
  • ¼ Cup All-Purpose Flour
  • 1 Cup Chicken Broth (preferably low-sodium)
  • 1 Tbsp. Worcestershire Sauce
  • 1 Cup Cheddar Cheese (shredded)

The cooking plan

How to make Old Charleston-Style Shrimp and Grits.

  1. Bring the water and the 2 teaspoons salt, or less to taste, to a boil in a heavy saucepan. Whisk in the grits, then the half-and-half. Reduce to a gentle simmer and stir frequently until creamy and tender. Start checking after 15–20 minutes, but follow the package timing for your coarse grits; some need 40–60 minutes. Add a splash of water if they become too thick before softening. Keep warm over very low heat.

  2. Meanwhile, brown the sliced fully cooked andouille in a large deep skillet over medium-high heat, about 5–8 minutes. Transfer to a plate. Cook the bacon in the same skillet until crisp, turning as needed, then drain on paper towels and crumble. Leave the drippings in the skillet.

  3. Add all three bell peppers and the onion to the skillet. Cook over medium heat, stirring, about 7 minutes, until softened. Add garlic and cook about 1 minute more. Lower the heat while you prepare the roux. Keep the raw shrimp refrigerated for now.

  4. Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth. Lower the heat and cook, stirring constantly, about 8–10 minutes, until golden brown. If it burns, start again. Gradually whisk the chicken broth into the roux until smooth, then stir in the Worcestershire.

  5. Pour the roux mixture into the skillet of vegetables. Add the sausage and crumbled bacon and bring to a gentle simmer, stirring until combined and thickened. Just before adding the shrimp, toss them with the pinch of salt, cayenne, and lemon juice. Add shrimp and their juices to the sauce and cook, stirring gently, until the centers are pearly and opaque, about 5–8 minutes depending on size.

  6. Stir the Cheddar into the hot grits until melted. Taste both components before adding any more salt. Spoon the grits into eight bowls and top with the shrimp, sausage, vegetables, and sauce. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Old Charleston-Style Shrimp and Grits

No ratings yet
Cheddar grits topped with shrimp, smoked andouille, bacon, three bell peppers, and a roux-thickened sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, Southern
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Cups Water
  • 2 Tsp. Salt for the grits, or to taste
  • 1 Cup Grits coarsely ground; cooking time varies by brand
  • 2 Cups Half-and-Half
  • 2 Lbs. Shrimp uncooked, peeled and deveined
  • 1 Pinch Salt to taste
  • 1 Pinch Cayenne Pepper or to taste
  • 1 Medium Lemon juiced
  • 1 Lb. Andouille Sausage fully cooked smoked andouille, cut into ¼-inch slices
  • 5 Slices Bacon
  • 1 Medium Green Bell Pepper chopped
  • 1 Medium Red Bell Pepper chopped
  •  
    1 Medium Yellow bell pepper chopped
  • 1 Cup Yellow Onion chopped
  • 1 Tsp. Garlic minced
  • ¼ Cup Butter
  • ¼ Cup All-Purpose Flour
  • 1 Cup Chicken Broth preferably low-sodium
  • 1 Tbsp. Worcestershire Sauce
  • 1 Cup Cheddar Cheese shredded

Equipment

Saucepan
1 Heavy saucepan (For the grits.)
1 Large deep skillet (For the shrimp sauce.)
Saucepan
1 Small saucepan and whisk (For the roux.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the water and the 2 teaspoons salt, or less to taste, to a boil in a heavy saucepan. Whisk in the grits, then the half-and-half. Reduce to a gentle simmer and stir frequently until creamy and tender. Start checking after 15–20 minutes, but follow the package timing for your coarse grits; some need 40–60 minutes. Add a splash of water if they become too thick before softening. Keep warm over very low heat.
  2. Meanwhile, brown the sliced fully cooked andouille in a large deep skillet over medium-high heat, about 5–8 minutes. Transfer to a plate. Cook the bacon in the same skillet until crisp, turning as needed, then drain on paper towels and crumble. Leave the drippings in the skillet.
  3. Add all three bell peppers and the onion to the skillet. Cook over medium heat, stirring, about 7 minutes, until softened. Add garlic and cook about 1 minute more. Lower the heat while you prepare the roux. Keep the raw shrimp refrigerated for now.
  4. Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth. Lower the heat and cook, stirring constantly, about 8–10 minutes, until golden brown. If it burns, start again. Gradually whisk the chicken broth into the roux until smooth, then stir in the Worcestershire.
  5. Pour the roux mixture into the skillet of vegetables. Add the sausage and crumbled bacon and bring to a gentle simmer, stirring until combined and thickened. Just before adding the shrimp, toss them with the pinch of salt, cayenne, and lemon juice. Add shrimp and their juices to the sauce and cook, stirring gently, until the centers are pearly and opaque, about 5–8 minutes depending on size.
  6. Stir the Cheddar into the hot grits until melted. Taste both components before adding any more salt. Spoon the grits into eight bowls and top with the shrimp, sausage, vegetables, and sauce. Serve promptly.

Notes

Makes eight servings. Use fully cooked smoked andouille for this method. Coarse grits vary widely in cooking time, so use the package guidance and taste for tenderness. The 80-minute total is an estimate with grits and sauce cooking alongside one another. This recipe differs from the site’s Blackened Shrimp & Grits: it includes andouille, bacon, bell peppers, and a roux sauce.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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New Orleans-Style Barbequed Shrimp

Dinner · Seafood Mains

Chef John’s New Orleans-Style Barbequed Shrimp

New Orleans-style shrimp in a peppery garlic-rosemary butter sauce with lemon, Worcestershire, and stock made from the shells.
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Prep
20 minutes
Cook
40 minutes
Refrigerated marinating
1 hour
Total
2 hours
Serves
4 people

Bring it to the table

About this recipe.

Large shrimp in a peppery garlic-rosemary butter sauce with lemon, Worcestershire, and stock made from the reserved shells.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1½ Lbs. Colossal Shrimp, EZ-Peel Type (raw, thawed if frozen, deveined; keep shells for stock)
  • 1½ Tbsp. Vegetable Oil
  • 1 Tbsp. Ground Black Pepper (freshly ground, or to taste)
  • ¼ Tsp. Smoked Paprika
  • ⅛ Tsp. Cayenne Pepper
  • ⅛ Tsp. Seafood Seasoning ((such as Old Bay) (Optional))
  • 1 Tbsp. Butter (for the shell stock)
  • 2 Cups Chicken Stock (preferably low-sodium)
  • 1 Large Lemon (juiced)
  • 2 Tbsp. Worcestershire Sauce (or more to taste)
  • 2 Dashes Hot Sauce (or to taste)
  • 3 Tbsp. Butter (cold, cut into chunks, for the sauce)
  • 6 Cloves Garlic (minced)
  • 1 Tbsp. Rosemary (fresh, minced)
  • 1 Sprig Fresh Rosemary (for garnish)

The cooking plan

How to make Chef John’s New Orleans-Style Barbequed Shrimp.

  1. Peel the raw shrimp, reserving their shells. Toss the shrimp with the vegetable oil, black pepper, smoked paprika, cayenne, and optional seafood seasoning. Cover and refrigerate for at least 1 hour.

  2. When ready to cook, heat 1 tablespoon butter in a saucepan over medium-high heat. Stir in the reserved shells and cook 1–2 minutes, until pink and fragrant. Add chicken stock, bring to a boil, then reduce to a gentle simmer for 20–30 minutes.

  3. Strain the stock through a fine-mesh strainer and discard the shells. Stir in the lemon juice, Worcestershire, and hot sauce. Keep the stock hot over low heat while you cook the shrimp.

  4. Heat a large heavy skillet over high heat. Add the oil-coated shrimp in one layer, working in batches if necessary. Sear about 1 minute per side. Lower the heat to medium, then add the 3 tablespoons cold butter, garlic, and minced fresh rosemary. Stir about 1 minute, until fragrant and the shrimp are pearly and opaque through their centers. Allow longer if needed for very large shrimp.

  5. Pour in the hot stock mixture, then transfer the cooked shrimp to a clean bowl with a slotted spoon. Boil the sauce about 5 minutes, until slightly reduced. Taste before adding more Worcestershire or hot sauce. Return the shrimp over low heat just long enough to warm through, about 1 minute. Serve with the sauce and rosemary garnish.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

New Orleans-Style Barbequed Shrimp

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Large shrimp in a peppery garlic-rosemary butter sauce with lemon, Worcestershire, and stock made from the reserved shells.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Refrigerated marinating 1 hour
Total Time 2 hours
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1½ Lbs. Colossal Shrimp, EZ-Peel Type raw, thawed if frozen, deveined; keep shells for stock
  • 1½ Tbsp. Vegetable Oil
  • 1 Tbsp. Ground Black Pepper freshly ground, or to taste
  • ¼ Tsp. Smoked Paprika
  • ⅛ Tsp. Cayenne Pepper
  •  
    ⅛ Tsp. Seafood Seasoning (such as Old Bay) (Optional)
  • 1 Tbsp. Butter for the shell stock
  •  
    2 Cups Chicken Stock preferably low-sodium
  • 1 Large Lemon juiced
  • 2 Tbsp. Worcestershire Sauce or more to taste
  • 2 Dashes Hot Sauce or to taste
  • 3 Tbsp. Butter cold, cut into chunks, for the sauce
  • 6 Cloves Garlic minced
  •  
    1 Tbsp. Rosemary fresh, minced
  •  
    1 Sprig Fresh Rosemary for garnish

Equipment

Saucepan
1 Saucepan (For shell stock.)
1 Fine Mesh Strainer
1 Large heavy skillet (Use stainless steel or cast iron for the high-heat sear.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Peel the raw shrimp, reserving their shells. Toss the shrimp with the vegetable oil, black pepper, smoked paprika, cayenne, and optional seafood seasoning. Cover and refrigerate for at least 1 hour.
  2. When ready to cook, heat 1 tablespoon butter in a saucepan over medium-high heat. Stir in the reserved shells and cook 1–2 minutes, until pink and fragrant. Add chicken stock, bring to a boil, then reduce to a gentle simmer for 20–30 minutes.
  3. Strain the stock through a fine-mesh strainer and discard the shells. Stir in the lemon juice, Worcestershire, and hot sauce. Keep the stock hot over low heat while you cook the shrimp.
  4. Heat a large heavy skillet over high heat. Add the oil-coated shrimp in one layer, working in batches if necessary. Sear about 1 minute per side. Lower the heat to medium, then add the 3 tablespoons cold butter, garlic, and minced fresh rosemary. Stir about 1 minute, until fragrant and the shrimp are pearly and opaque through their centers. Allow longer if needed for very large shrimp.
  5. Pour in the hot stock mixture, then transfer the cooked shrimp to a clean bowl with a slotted spoon. Boil the sauce about 5 minutes, until slightly reduced. Taste before adding more Worcestershire or hot sauce. Return the shrimp over low heat just long enough to warm through, about 1 minute. Serve with the sauce and rosemary garnish.

Notes

Makes four servings. This is a stovetop dish. The black pepper amount is deliberately bold; use less to taste. Shrimp size affects cooking time, so check the centers rather than relying on minutes alone. Timing includes one hour of refrigerated marinating and is an estimate. Rice or bread, if served alongside, is separate from this formula.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Squash and Zucchini Burritos

Dinner · Lunch

Squash and Zucchini Burritos

Zucchini, yellow squash, black beans, green salsa, and cheese fill six baked burritos, seasoned with cumin and cayenne.
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Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
6 burritos

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About this recipe.

Baked burritos filled with shredded zucchini and yellow squash, black beans, green salsa, and cheese, with cumin and cayenne.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp. Olive Oil (plus a little for greasing the dish)
  • ½ Large Yellow Onion (chopped)
  • 2 Cloves Garlic (pressed)
  • 2 Large Zucchini (shredded)
  • 1 Large Yellow Squash (shredded)
  • ½ Large Red Bell Pepper (chopped)
  • 1 15 oz. can Black beans (rinsed and drained)
  • 1 Cup Green salsa
  • ½ Tsp. Cumin (ground)
  • ½ Tsp. Cayenne Pepper (ground)
  • 2 8 oz. pkg. Mexican style shredded cheese blend (16 ounces total, divided equally between filling and topping)
  • 6 Burrito-size Flour Tortillas (warmed until pliable)

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Cook off excess moisture

Shredded summer squash releases water. Cook the filling uncovered until thick before rolling, and warm the tortillas so they fold easily. Half the cheese goes inside; the other half is the finishing topping.

Recipe attributed to HSICO’s Squash and Zucchini Burritos at Allrecipes.

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The cooking plan

How to make Squash and Zucchini Burritos.

  1. Heat the oven to 350°F. Lightly oil a baking dish large enough to hold six burritos, about 9 × 13 inches. Shred the zucchini and yellow squash and prepare the remaining vegetables. Divide the cheese into two equal 8-ounce portions.

  2. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion about 4 minutes, stirring, then add garlic and cook about 1 minute more. Add zucchini, yellow squash, and bell pepper. Cook uncovered, stirring often, about 10 minutes, until tender.

  3. Stir in the drained black beans, green salsa, cumin, and cayenne. Cook uncovered for 5–8 minutes, or longer if needed, until the filling is thick and no watery liquid pools in the skillet. Stir often to prevent sticking.

  4. Warm the tortillas according to their package directions so they fold without cracking. Divide the first 8 ounces of cheese among them. Spoon the vegetable filling in a line across each tortilla, leaving room around the edges. Fold the sides inward, then roll from the bottom to enclose the filling. Place seam-side down in the dish.

  5. Bake about 15 minutes, until the burritos are hot through and the cheese inside has melted. Sprinkle the remaining 8 ounces cheese evenly over the top before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Squash and Zucchini Burritos

No ratings yet
Baked burritos filled with shredded zucchini and yellow squash, black beans, green salsa, and cheese, with cumin and cayenne.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 burritos
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 Tbsp. Olive Oil plus a little for greasing the dish
  • ½ Large Yellow Onion chopped
  • 2 Cloves Garlic pressed
  •  
    2 Large Zucchini shredded
  • 1 Large Yellow Squash shredded
  • ½ Large Red Bell Pepper chopped
  • 1 15 oz. can Black beans rinsed and drained
  •  
    1 Cup Green salsa
  •  
    ½ Tsp. Cumin ground
  • ½ Tsp. Cayenne Pepper ground
  •  
    2 8 oz. pkg. Mexican style shredded cheese blend 16 ounces total, divided equally between filling and topping
  • 6 Burrito-size Flour Tortillas warmed until pliable

Equipment

1 Large skillet (A wide pan helps excess moisture evaporate.)
1 Baking dish (About 9 × 13 inches, large enough for six burritos.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Lightly oil a baking dish large enough to hold six burritos, about 9 × 13 inches. Shred the zucchini and yellow squash and prepare the remaining vegetables. Divide the cheese into two equal 8-ounce portions.
  2. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion about 4 minutes, stirring, then add garlic and cook about 1 minute more. Add zucchini, yellow squash, and bell pepper. Cook uncovered, stirring often, about 10 minutes, until tender.
  3. Stir in the drained black beans, green salsa, cumin, and cayenne. Cook uncovered for 5–8 minutes, or longer if needed, until the filling is thick and no watery liquid pools in the skillet. Stir often to prevent sticking.
  4. Warm the tortillas according to their package directions so they fold without cracking. Divide the first 8 ounces of cheese among them. Spoon the vegetable filling in a line across each tortilla, leaving room around the edges. Fold the sides inward, then roll from the bottom to enclose the filling. Place seam-side down in the dish.
  5. Bake about 15 minutes, until the burritos are hot through and the cheese inside has melted. Sprinkle the remaining 8 ounces cheese evenly over the top before serving.

Notes

Makes six burritos. Large squash vary in size and moisture; cook the filling until thick rather than stopping solely by the clock. Avoid overfilling tortillas. For less heat, reduce the cayenne or use a mild green salsa. The one-hour timing is an estimate.

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Caldo de Res (Mexican Beef Soup)

Dinner · Meat & Poultry Mains

Caldo de Res (Mexican Beef Soup)

Mexican beef soup with bone-in shank, tomatoes, corn, carrots, cabbage, and fresh garnishes. Optional chayote and potato make it even heartier.
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Prep
30 minutes
Cook
2 hours
Total
2 hours 30 minutes
Serves
8 servings

Bring it to the table

About this recipe.

Bone-in beef shank simmers with tomatoes, carrots, corn, cabbage, and optional chayote and potato. Serve with cilantro, onion, pickled jalapeños, lime, and radishes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Lbs. Beef Shank (with bone)
  • 1 Tbsp. Vegetable Oil
  • 2 tsp. Salt (divided, or to taste)
  • 2 Tsp. Ground Black Pepper
  • 1 Large Yellow Onion (chopped)
  • 3 Cups Beef Broth (preferably low-sodium)
  • 1 14.5 Oz. can Diced Tomatoes (with juices)
  • 4 Cups Water (plus more as needed)
  • 2 Medium Carrots (coarsely chopped)
  • ¼ Cup Fresh Cilantro (chopped)
  • 2 Chayotes (quartered (optional))
  • 2 Ears Corn (husked and cut into thirds)
  • 1 Large Potato (quartered (optional))
  • 1 Med. Head Cabbage (cored and cut into wedges)

Garnishes

  • 1 Cup Fresh Cilantro (fresh, chopped)
  • ¼ Cup Pickled Jalapenos (sliced)
  • ¼ Cup Yellow Onion (finely chopped)
  • 2 Large Limes (cut into wedges)
  • 4 Radishes (quartered)

The cooking plan

How to make Caldo de Res (Mexican Beef Soup).

  1. With a sharp knife, cut accessible meat from the shank bones into roughly ½-inch pieces, leaving some attached. Keep the bones for the soup; do not try to cut through them. Prepare the vegetables and garnishes.

  2. Heat the oil in a large heavy stockpot over medium-high heat. Brown the beef and bones in batches, seasoning with the pepper and some of the salt. Add the chopped onion and cook until lightly browned. Stir in the broth and tomatoes with their juices, scraping the bottom of the pot. Add enough extra water to cover the bones by about ½ inch.

  3. Bring to a boil, then lower to a gentle simmer. Partially cover and cook until the beef is fork-tender, checking from about 1 hour and allowing longer if needed. Skim foam and add water as needed to keep the beef covered.

  4. Add the measured 4 cups water, carrots, and ¼ cup cilantro. Return to a simmer and cook 10 minutes. Add corn and, if using, chayote and potato. Simmer until those vegetables are almost tender, about 15–25 minutes depending on size.

  5. Add the cabbage wedges, pressing them into the broth. Simmer about 10–15 minutes more, until the cabbage and other vegetables are tender. Taste and add the remaining salt as needed. Remove bones and any loose bone fragments, returning edible meat to the pot.

  6. Ladle meat, vegetables, and broth into bowls. Offer the garnish cilantro, pickled jalapeños, finely chopped onion, lime wedges, and radishes at the table.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Caldo de Res (Mexican Beef Soup)

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Bone-in beef shank simmers with tomatoes, carrots, corn, cabbage, and optional chayote and potato. Serve with cilantro, onion, pickled jalapeños, lime, and radishes.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Mexican
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 Lbs. Beef Shank with bone
  • 1 Tbsp. Vegetable Oil
  • 2 tsp. Salt divided, or to taste
  • 2 Tsp. Ground Black Pepper
  • 1 Large Yellow Onion chopped
  • 3 Cups Beef Broth preferably low-sodium
  •  
    1 14.5 Oz. can Diced Tomatoes with juices
  • 4 Cups Water plus more as needed
  • 2 Medium Carrots coarsely chopped
  • ¼ Cup Fresh Cilantro chopped
  •  
    2 Chayotes quartered (optional)
  • 2 Ears Corn husked and cut into thirds
  • Whole yellow potatoes in a wooden bowl with sliced potatoes alongside1 Large Potatoes quartered (optional)
  •  
    1 Med. Head Cabbage cored and cut into wedges
Garnishes
  • 1 Cup Fresh Cilantro fresh, chopped
  •  
    ¼ Cup Pickled Jalapenos sliced
  • ¼ Cup Yellow Onion finely chopped
  • 2 Large Lime cut into wedges
  •  
    4 Radishes quartered

Equipment

1 Large stockpot with lid (About 8 quarts, with room for cabbage and vegetables.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. With a sharp knife, cut accessible meat from the shank bones into roughly ½-inch pieces, leaving some attached. Keep the bones for the soup; do not try to cut through them. Prepare the vegetables and garnishes.
  2. Heat the oil in a large heavy stockpot over medium-high heat. Brown the beef and bones in batches, seasoning with the pepper and some of the salt. Add the chopped onion and cook until lightly browned. Stir in the broth and tomatoes with their juices, scraping the bottom of the pot. Add enough extra water to cover the bones by about ½ inch.
  3. Bring to a boil, then lower to a gentle simmer. Partially cover and cook until the beef is fork-tender, checking from about 1 hour and allowing longer if needed. Skim foam and add water as needed to keep the beef covered.
  4. Add the measured 4 cups water, carrots, and ¼ cup cilantro. Return to a simmer and cook 10 minutes. Add corn and, if using, chayote and potato. Simmer until those vegetables are almost tender, about 15–25 minutes depending on size.
  5. Add the cabbage wedges, pressing them into the broth. Simmer about 10–15 minutes more, until the cabbage and other vegetables are tender. Taste and add the remaining salt as needed. Remove bones and any loose bone fragments, returning edible meat to the pot.
  6. Ladle meat, vegetables, and broth into bowls. Offer the garnish cilantro, pickled jalapeños, finely chopped onion, lime wedges, and radishes at the table.

Notes

Makes about eight servings. Beef shank tenderness varies, so allow extra simmering time if needed before adding vegetables. The listed 2½ hours is an estimate. Chayote and potato are optional, as in the original formula. Use a roomy pot and add cabbage in stages if necessary.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.