Lemon Pepper Shrimp Scampi

Who doesn’t like a quick & easy kind of recipe? For those who don’t have hours to prep dinner, we’ve compiled five more recipes that are all under 20 minutes. Enjoy!

Ingredients

• 1 cup uncooked orzo
• 1/2 teaspoon salt
• 7 teaspoons butter
• 1 1/2 lbs jumbo shrimp, peeled
• 2 teaspoons garlic, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley

Preparation

1. Cook orzo according to package directions, leaving out the salt.
2. Drain and then place orzo in bowl. Stir in parsley and 1/4 teaspoon salt. Cover and keep warm.
3. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
4. Sprinkle shrimp with remaining salt. Add half of shrimp to pan; sauté 2 minutes or until almost done.
5. Transfer shrimp to plate.
6. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done.
7. Transfer to plate.
8. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring. Stir in shrimp, juice, and pepper. Cook 1 minute or until shrimp are done.

Chicken Cutlets With Tomatoes

Ingredients

• 1 1/2 pounds small chicken cutlets
• Salt and pepper
• 2 tablespoons olive oil
• 1 1/2 pints cherry tomatoes
• 3/4 cup dry white wine
• 4 scallions, minced
• 2 tablespoons fresh tarragon leaves, chopped

Preparation

1. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Cook the chicken until cooked through, 2 to 4 minutes per side.
4. Transfer to plates.
5. Add cherry tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst a little.
6. Add wine and simmer until liquid is reduced by half, 2 to 3 minutes.
7. Stir in scallions and tarragon and serve with the chicken.

Cod, Beans, Corn, & Pesto

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6-ounce pieces cod fillet (about 1 inch thick), skin removed
• Salt and pepper
• 1/2 pound green beans, cut in half crosswise
• 1 leek (white and light green parts only), sliced into halves
• Corn
• 2 tablespoons store-bought pesto, plus more for serving

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Season cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until undersides are golden brown, about 3 to 5 minutes.
3. Flip the cod over and scatter the green beans and leek around it.
4. Add ¼ cup water, cover, and cook until the vegetables are tender and the fish is opaque throughout, 3 to 4 minutes.
5. Transfer cod to plates.
6. Stir the corn into the beans, cover, and cook for 1 minute. Stir in the pesto.

Pasta With Peppers And Cheese

Ingredients

• 12 ounces short pasta (such as gemelli or penne)
• 1/4 cup extra-virgin olive oil
• 2 red bell peppers, sliced
• 2 cloves garlic, minced
• 2 bunches arugula, thick stems removed
• 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
• Salt and pepper

Preparation

1. Cook pasta according to the package directions.
2. Reserve ½ cup of the cooking water, drain the pasta, and set aside.
3. Rinse pot.
4. Heat olive oil in the pasta pot over medium heat.
5. Add bell peppers and garlic. Cook; stirring occasionally, until the peppers are tender.
6. Add the arugula, bocconcini, cooked pasta, reserved pasta water, salt and pepper.
7. Cook, stirring, about one minute.

Creamy Shrimp Rolls

Ingredients

• 1/4 cup mayo
• 1 tablespoon lemon juice
• Salt and pepper
• 1 1/2 lbs cooked medium shrimp, cut in half crosswise
• 2 stalks celery, chopped
• 1/4 cup sliced chives
• 4 hot dog buns
• 1 small head butter lettuce, ripped into pieces
• 1 5-ounce bag potato chips

Preparation

1. In a medium bowl, whisk the mayo, fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in shrimp, celery, and chives.
3. Line the buns with the lettuce and fill with shrimp mixture.
4. Serve with the potato chips.