In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente.

Rania is on a mission to teach Katie all things seafood as her Lenten series continues with a delicious twist for pasta ...

Nestled in downtown Indianapolis, where you’d sooner expect to find a championship basketball team than championship seafood, ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Chef Shawn Gawle brings years of experience in Michelin-rated kitchens across the U.S. to the opening of his fine-casual r ...

A local favorite that bridges the gap between land and sea is Shrimp & Grits, featuring sautéed Gulf shrimp with a lemon ...

The garlic-butter sauce highlights the natural sweetness of shrimp, while the linguine’s thin, delicate shape complements the tender seafood. 🦐 Get the freshest shrimp for your scampi: Buy shrimp at ...

You can’t go wrong with a steaming bowl of clam chowder ... expensive jumbo shrimp in this pasta recipe because smaller ones will be just as good. The sauce is made simply with cherry tomatoes ...

Simmer for 30 minutes. Warm a large bowl while you cook the linguini. Drain linguini; put it into the warm bowl and add the clam sauce. Toss with the cheese and parsley. Serve immediately.

They also include tartar sauce, a small portion of coleslaw and a roll ... fried shrimp, drunken seafood pasta and lobster.