It's a seafood kind of night🎉

Tomato Salmon Skillet

Type: seafood

Vegetarian: 🙁

Vegan: 🙁

⏰ 20 minutes

Pat salmon dry and sprinkle with 1/8 tsp each salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat.
Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes.
Once underside is nicely browned, gently flip salmon and continue to cook until opaque in the center, another 2 to 3 minutes.
Transfer to a plate and cover with foil or something similar to keep warm
Meanwhile, add the remaining 1 tbsp oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes.
Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes.
Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 tsp each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes.
Return salmon to the pan and turn pan to coat salmon with the sauce. Top the whole thing off with a generous pinch of basil, then serve!

Type: seafood

Vegetarian: 🙁

Vegan: 🙁

⏰ 20 minutes

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels.
Cook linguine according to package directions. Drain and keep warm.
Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add shrimp and cook for 2 to 4 minutes, or until shrimp turn opaque, stirring often
Transfer shrimp to a serving platter using a slotted spoon or similar object to gently handle the shrimp
Add wine, butter, and salt to the skillet. Cook and stir over medium heat to loosen any browned bits and to melt butter. Pour butter mixture over shrimp.
Transfer to plate on top of the Linguine, sprinkle with chives before chowing down.

Type: seafood

Vegetarian: 🙁

Vegan: 🙁

⏰ 25 minutes

Heat olive oil in a heavy skillet over high heat until it begins to smoke. Place shrimp in an even layer in the pan and cook for 1 minute without stirring.
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
Add garlic and red pepper flakes; cook and stir for 1 minute.
Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
Reduce heat to low and stir in remaining butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 tsp at a time, if too thick, about 2 minutes.
Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley.