WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

• Classic deli-style flavor that everyone recognizes
  
• Perfect make-ahead pasta salad
  
• Creamy but still bright and fresh
  
• Great for potlucks, picnics, and BBQs
  
• One of those dishes that always disappears first

Tuna Pasta Salad

I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!

Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.

But every once in a while, you just want a classic.

This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.

It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.

For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!

INGREDIENT NOTES

• Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
  
• Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
  
• Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
  
• Red Onion: Adds a sharp bite that cuts through the richness.
  
• Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.

VARIATIONS

Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.

Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.

Celery Crunch: Add diced celery to tuna pasta salad for extra texture.

Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.

Spicy Kick: Add a dash of hot sauce or cayenne pepper.

SERVING SUGGESTIONS

• Perfect for summer BBQ spreads.
  
• Serve alongside burgers or grilled chicken.
  
• Pair with sandwiches for an easy lunch.
  
• Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
  
• Add a side of fresh fruit or corn on the cob.

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.

Rinsing the pasta under cold water also matters more than people think.

It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.

And letting the salad chill before serving? That’s when the flavor really settles in.

TOOLS NEEDED

• Large Pot & Colander: For boiling and draining the pasta.
  
• Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
  
• Mixing Bowls: One for the dressing, then another to toss everything together.
  
• Whisk: Ensures a smooth and creamy dressing.
  
• Rubber Spatula or Large Spoon: For easy mixing.

Enjoy!

With love, from our simple kitchen to yours.

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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta uncooked
• 10 ounces tuna in water drained
• 1 cup grape tomatoes (about 5 ounces), halved
• 1/2 cup baby dill pickles diced (about 3 pickles)
• 1/2 cup red onion diced

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar

Garnish

• 1 teaspoon fresh dill chopped
• Kosher salt and fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
• MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
• COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
• CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.

Video

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not recommended. This salad is best served cold.

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Spring Dinner Ideas

As much as I’m all about cozy, comfort food recipes, there’s something exciting about the springtime shift in weather… and time! 

Longer days and extra sunshine mean out with stews or heavy casseroles and in with colorful, garden-fresh meals. It also means I can finally get out on the patio and fire up the grill and smoker.

We’ve rounded up over 20 of our favorite spring dinner recipe ideas, from pasta and chicken to pork and seafood. 

There are even a few veggie-heavy soups mixed in if you aren’t quite ready to say goodbye to your stockpot.

Many of these recipes come together in 30 minutes or less, so dinner can fit nicely into your busy springtime schedule.

EASY SPRING DINNERS

Simple doesn’t have to mean boring. Pasta and gnocchi are easy standbys that guarantee full bellies with minimal effort. Eating low carb? Zucchini noodles solve that problem! 

Lemon Pasta

Simplicity at its finest! Tender spaghetti tossed in a bright, buttery lemon sauce with plenty of garlic flavor, perfect as a side or light meal. Add chicken, shrimp, or veggies to make it more filling.

Cheesy Skillet Gnocchi Recipe with White Sauce

A little cream, a little garlic, and plenty of shredded cheese transform humble gnocchi into one of the most crave-worthy dinners for spring. The texture of these potato dumplings is absolutely incredible, with a golden, bubbly topping of gruyere. 

Zucchini Noodles with Sausage

Swap traditional pasta with zoodles for a lighter, veggie-packed dinner. Sausage links bring plenty of Italian flavor, tomatoes add juicy bursts of freshness, and everything cooks in one skillet

Easy Roasted Vegetables and Pasta

A drool-worthy parmesan sauce coats every inch of tender eggplant, zucchini, tomatoes, and penne. This recipe is about as hands-off as it gets! Combine roasted veggies with boiled pasta, then toss with oil, garlic, and cheese.

CHICKEN DINNERS FOR SPRING

These recipes all have one thing in common (besides chicken)… and that’s cheese! You’ll find everything from creamy sauces and melty toppings to tangy crumbles atop savory salads.

Alice Springs Chicken Outback Copycat Recipe

Honey mustard chicken smothered in bacon, cheese, and mushroom sauce… all the best flavors in one incredible bite! Perfect with a crisp side salad or a quick batch of air fryer French fries.

Creamy Pesto Chicken Pasta Recipe

An easy 20-minute meal that doesn’t skimp on flavor. With a creamy pesto sauce coating perfectly cooked pasta and tender bites of chicken, it’s filling enough for a meal with some crusty bread to soak up every last drop.

Cheesy Chicken Pasta

One pot spring dinners are a favorite around here! More time chatting around bowls of cheesy noodles and less time washing dishes. Spinach and sun-dried tomatoes bring depth while white wine brightens the sauce in the best way.

30-Minute Creamy Chicken Lazone Recipe

Pan fried chicken breasts are seasoned to perfection, complemented perfectly by creamy fettuccine. It’s a simple, flavor-packed meal that’s easy to get on the table fast.

Panera Green Goddess Salad with Chicken

Hearty and fresh with a bright, herbaceous dressing… this one’s a winner for meals or prepping lunches! It’s even better than Panera’s and can be made at a fraction of the cost.

Italian Sheet Pan Chicken Thighs

Grab one pan, a handful of seasonings, fresh veggies, and juicy chicken thighs. Throw it all together and bake for one of the easiest dinner ideas for spring.

PORK & BEEF 

Too often, these cuts are reserved for BBQs and cookouts when there are so many delicious ways to make them on the stovetop. Dinner is ready in no time, without the need for several different sides.

Parmesan Baked Pork Chops

Weeknight simple with big weekend flavor. Juicy pork coated in a savory crust made from cheese, breadcrumbs, and seasonings. Delicious with potatoes, pasta, or a simple salad.

Cast Iron Pork Chops with Apples

This one tastes fancy but is so easy to make… and in only 20 minutes! Perfectly seared chops simmer in an apple cinnamon pan sauce, balancing sweet with savory for the perfect bite.

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Saucy, crunchy, and deeply savory. If you’re looking for lighter dinner ideas for spring, this one is it. The ground meat filling is low-carb but just as delicious in a rice bowl. And you can easily swap the chicken for ground pork or beef!

Low Carb Egg Roll in a Bowl Recipe

Everything you love about egg rolls without the wrapper! Savory ground meat, shredded cabbage and carrots, and all the best Asian flavors combine into a filling, keto-friendly meal.

Beef and Vegetables Chop Suey

This easy stir fry recipe delivers takeout flavors to your kitchen in 30 minutes or less. Ultra-tender steak pairs with crisp veggies and a luscious sauce that’s got all the tastes: salty, sweet, sour, bitter, and umami.

SEAFOOD DINNER IDEAS FOR SPRING

If you’re tired of the same old chicken and pork, add some seafood into the mix! These salmon and shrimp recipes are filling but not heavy, perfect for easy springtime meals when you’re craving something different.

Lemon Pepper Salmon

Flaky fish meets a thick crust of tangy, smoky seasoning in this hot smoked salmon recipe. Made with just 4 ingredients, it’s one of the simplest spring dinner ideas on this list!

Orange Glazed Salmon

This one skillet recipe delivers perfect seared fillets coated in a sticky-sweet citrus glaze. Pomegranate arils add gorgeous color and juicy pops of tart flavor for a dish that’s dinner-party worthy but weeknight easy.

Lemon Garlic Shrimp

An absolute favorite that pairs well with sides and combines well with other recipes like lemon pasta. Juicy shrimp pan sears quickly in a bright, buttery garlic sauce. Honestly, it takes longer to prep than it does to cook!

SOUPS

Springtime brings warmer weather, but there are still plenty of blustery days that make you want to hunker down at home. These cozy spring dinner ideas make the most of garden vegetables without demanding too much effort.

Creamy Tomato Bisque Soup

Made with whole tomatoes, rich cream, and a hint of peppery heat, this 25-minute recipe delivers big flavor in a simple bowl. Delicious with grilled cheese or a crisp salad for a light, springtime meal.

Vegetable Tortellini Soup

This one rides the line of cozy but light in just the right way. A basil-forward broth envelops tender, cheese-stuffed pasta and colorful veggies, while fire-roasted tomatoes bring that “simmered all day” flavor.

Chicken Vegetable Soup

Rotisserie chicken, frozen veggies, and pasta deliver satisfying results in an easy stovetop recipe. This soup is forgiving too, so you can use up what you have on hand for something equally delicious.

Homemade Sausage and Gnocchi Soup Recipe

Italian sausage, pillowy gnocchi, vegetables, and savory tomato broth come together in the best way. One of our favorite 30 minute spring dinner recipe ideas for a light lunch or dinner… especially with crusty bread to soak up every last drop!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spring Dinner Ideas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CAJUN SHRIMP AND RICE RECIPE

• True one-pot dinner
  
• Big flavor with simple ingredients
  
• Shrimp stays tender, not rubbery
  
• Rice cooks right in the sauce
  
• Great leftovers for lunch the next day

Cajun Shrimp and Rice

This is one of those dinners that smells incredible halfway through. Butter. Spice. Rice toasting in the pan. That’s when everyone suddenly wanders into the kitchen. 

Where we run into problems is when people try to sneak a shrimp or two from the plate off to the side of the stove…

Now, the shrimp cook separately for a reason. Those suckers are delicate! Plus, the rice needs time to achieve that fluffy texture. 

Let each thing do its job, then bring it all back together at the end. The flavor will be there in spades.

One pot Cajun shrimp and rice is cozy food… but not boring. And the best part? One pan. That’s it! I’ll never complain about more time around the table and less time at the sink.

INGREDIENT NOTES

• Large Shrimp: Bigger shrimp stay tender and don’t overcook as easily. Get them peeled and deveined to save time.
  
• Cajun Seasoning: Brands can vary wildly in both saltiness and heat. Taste and adjust as you go.
  
• Long-Grain White Rice: Cooks evenly and stays fluffy. Basmati works in a pinch (it’s a bit nutty), but avoid jasmine as it’s too floral.
  
• Fire-Roasted Tomatoes: Adds smokiness to any dish without extra steps.
  
• Butter: This is where richness comes from. Don’t skimp!
  
• Chicken Stock: More flavorful than water. Substitute vegetable stock if needed.

VARIATIONS

Spicy: Add cayenne to the rice, or a few dashes of hot sauce after adding the shrimp back to the pan.

Chicken: Swap the shrimp for diced chicken thighs.

Sausage: Brown sliced andouille before cooking the shrimp… or swap it!

Creamy: Stir a splash of heavy cream into the Cajun shrimp and rice at the end.

Veggie-Heavy: Add celery or extra bell pepper.

Lower-Sodium: Use reduced-sodium stock and seasoning.

SERVING SUGGESTIONS

• Finish with lemon wedges and a sprinkle of parsley.
  
• Add a simple green salad to the table.
  
• Serve this Cajun shrimp and rice recipe with a crusty loaf or Southern cornbread.
  
• Sip on a crisp white wine or gin fizz cocktail.
  
• Finish the meal with a thick slice of buttermilk cake.
  

CAJUN RICE AND SHRIMP RECIPE FAQ

Where so many Cajun shrimp and rice recipes miss the mark is timing and fat management. 

Toasting the rice in butter coats each grain, which helps it cook evenly and absorb flavor without turning mushy. 

Cooking the shrimp separately protects their texture. Shrimp proteins tighten quickly, and once they’re overdone, there’s no fixing them.

Since the rice cooks in seasoned liquid, it pulls flavor inward as it softens. Adding the shrimp back at the end warms them gently without pushing them too far. 

This Cajun shrimp and rice recipe isn’t complicated. It’s just respecting the ingredients.

TOOLS NEEDED 

• Large Skillet with Lid: It should be wide enough for even cooking.
  
• Tongs or Spatula: For easy shrimp handling and flipping.
  
• Measuring Cups: Rice-to-liquid ratio matters here.
  
• Knife + Cutting Board: Makes prep extra simple.
  
• Fork: For fluffing the rice at the end.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Shrimp Recipes

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Parmesan Garlic Breaded Shrimp in the Air Fryer

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

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One Pot Cajun Shrimp And Rice

Make Cajun Shrimp and Rice in one pan, tied together with fire-roasted tomatoes and plenty of butter. Everyone will be begging for seconds!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 1/2 cups uncooked long-grain white rice
• 1 red bell pepper, diced
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced (2 teaspoons)
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 1/2 cups chicken stock
• Chopped fresh parsley for garnish (optional)

Instructions

• SEASON SHRIMP: Pat 1 pound large shrimp, peeled and deveined dry with paper towels. Sprinkle with 1 1/2 teaspoons Cajun seasoning and toss to coat evenly.
• SEAR SHRIMP: Melt 2 tablespoons unsalted butter in a large skillet with a lid over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and set aside.
• SAUTÉ RICE AND VEGETABLES: Add the remaining 2 tablespoons unsalted butter to the same skillet. Add 1 1/2 cups uncooked long-grain white rice, 1 red bell pepper, diced, and 1 small yellow onion, diced . Cook for 3 to 5 minutes, stirring often, until the rice is lightly toasted and the vegetables are softened.
• SIMMER: Add 2 cloves garlic, minced, the 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained, 2 1/2 cups chicken stock, and 1 1/2 teaspoons Cajun seasoning. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 21 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
• FINISH: Fluff the rice with a fork. Return the shrimp to the skillet, nestling them into the rice. Cover and cook for 2 minutes, just until the shrimp are warmed through.
• SERVE: Garnish with Chopped fresh parsley if desired and serve hot.

Notes

Make-Ahead: This dish can be made up to 3 days ahead and stored in the refrigerator. The flavors deepen as it rests.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave or on the stovetop over medium-low heat. Add a splash of chicken stock or water to loosen the rice if needed.

Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Cajun seasoning varies in salt and heat. If yours is very salty or spicy, reduce the amount slightly and adjust after cooking. We like Tony Chacheres.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 43g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 463mg | Sugar: 2g | Fiber: 2g | Calcium: 70mg | Iron: 1mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Shrimp and Rice appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SALMON WITH ORANGE GLAZE

• Ready in about 25 minutes
  
• Sweet citrus glaze balances rich salmon
  
• One skillet, minimal cleanup
  
• Looks fancy but cooks fast
  
• Perfect for weeknights or entertaining

Orange Glazed Salmon

This is one of those recipes that feels like you planned ahead. Spoiler: you didn’t.

You sear the salmon, make a quick glaze in the same pan, and suddenly dinner looks like it came from a restaurant with candles and linen napkins. 

The rosemary perfumes the glaze, the orange makes it bright, and the pomegranate? That’s just pure sparkle.

I love this orange glazed salmon recipe for nights when chicken sounds boring and you still want something fresh and light… but not sad. 

Spoon that glaze over the top. Don’t be shy. That’s where the magic lives!

INGREDIENT NOTES 

• Salmon Fillets: Thicker cuts (about 1 inch) cook more evenly and stay juicy.
  
• Fresh Orange Juice: Brings acidity and brightness that bottled juice can’t fully match.
  
• Honey: Adds sweetness and helps the glaze caramelize and shine. Use the good stuff!
  
• Fresh Rosemary: Strong and piney. Use sprigs so the flavor infuses without overpowering.
  
• Pomegranate Seeds: Sweet-tart bursts that balance the glaze and add texture. You can find these already prepped near the bagged salads and cut fruit.

VARIATIONS

• Maple Swap: Use maple syrup instead of honey for deeper sweetness.
  
• Citrus Mix: Add a splash of lemon juice for extra brightness.
  
• No Pomegranate: Finish orange glazed salmon with orange zest instead.
  
• Garlic-Lover: Add an extra clove of garlic to the glaze.
  
• Herb Change: Try thyme if rosemary feels too bold.
  
• Spicy Kick: Add a pinch of red pepper flakes to the glaze.

SERVING SUGGESTIONS

• Finish with an extra sprinkle of pomegranate seeds for color.
  
• Serve over fluffy rice or quinoa to soak up the salmon orange glaze.
  
• Pair with garlic roasted green beans or grilled asparagus.
  
• Add a simple arugula salad with citrus vinaigrette.
  
• Enjoy orange glazed salmon with roasted potatoes for a heartier meal.
  

SALMON ORANGE GLAZE FAQ

This orange glazed salmon recipe works because it respects both salmon and sauce science.

Searing the salmon first builds flavor through browning while keeping the inside tender. Pulling it out before making the glaze prevents overcooking and gives you time to build a sauce without rushing. 

The orange juice and honey create a sweet-acid balance, while cornstarch thickens the liquid quickly without long simmering. Heat activates the cornstarch, turning the glaze glossy and clingy so it coats the salmon instead of sliding off. 

Rosemary infuses its oils gently, and the pomegranate seeds add acidity and texture at the end so they stay bright and juicy. Timing matters when making honey orange glazed salmon … and it pays off in spades!

TOOLS NEEDED

• Cast-Iron Skillet: Best for a hard sear and even heat.
  
• Fish Spatula: Makes flipping salmon easier and cleaner.
  
• Citrus Juicer: Gets every last drop out of fresh oranges.
  
• Small Bowl: For mixing the cornstarch slurry.
  
• Spoon: For glazing generously (this is not optional).
  

Enjoy!

With love, from our simple kitchen to yours.

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Orange Glazed Salmon with Rosemary and Pomegranate

Orange Glazed Salmon feels fancy but is so easy to make… and with just one pan! Simple, bright, and infused with rosemary-citrus flavor.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 371cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 salmon fillets 4 to 6 ounces each and about 1 inch thick
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon minced garlic about 3 cloves
• 2 to 3 sprigs fresh rosemary
• 1/2 cup fresh orange juice (from about 2 oranges)
• 1/4 cup honey
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1/4 cup pomegranate seeds

Instructions

• HEAT PAN: Place a large cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• SEASON SALMON: Sprinkle the salmon fillets evenly with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
• SEAR SALMON: Add the salmon fillets to the hot skillet, flesh-side down. Cook for 3 to 4 minutes per side, until golden on the outside and just cooked through. Transfer salmon to a plate.
• LOWER HEAT: Reduce the heat to medium-low.
• COOK GARLIC: Add 1 tablespoon minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
• MAKE GLAZE: Add the rosemary sprigs, ½ cup fresh orange juice, ¼ cup honey, 1 tablespoon cornstarch, and 3 tablespoons water to the skillet. Stir constantly for 1 to 2 minutes, until the glaze thickens and turns glossy.
• FINISH: Stir in ¼ cup pomegranate seeds. Return the salmon to the skillet and spoon the orange glaze over the fillets until well coated.
• SERVE: Remove rosemary sprigs and serve the salmon hot with extra glaze from the pan.

Notes

Make-Ahead: The orange glaze can be made up to 1 day ahead and reheated gently before adding the salmon.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat gently in a skillet over low heat, spooning glaze over the salmon until warmed through.

Glaze Tip: The glaze thickens quickly as it cools. If it gets too thick, stir in 1 to 2 tablespoons water or orange juice to loosen.

Ingredient Note: Fresh orange juice gives the brightest flavor, but bottled juice works in a pinch.

Nutrition

Serving: 1 | Calories: 371cal | Carbohydrates: 25g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 659mg | Sugar: 21g | Fiber: 1g | Calcium: 33mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Orange Glazed Salmon appeared first on The Slow Roasted Italian.

I like to keep a big bag of frozen shrimp in the freezer for easy weeknight meals. 

It thaws quickly under cold running water, making it the perfect last-minute dinnertime solution. Steamed clams is also another easy recipe to have on hand.

Toss some in a pan with lemon juice and garlic butter or combine them with pasta, veggies, and a spicy Cajun sauce. I even like to combine shrimp, Cajun, and rice for a quick weeknight meal!

Every single time that I make this easy shrimp taco recipe, I’m already thinking about the next time I can make them!

Tacos are a way of life in my house, so we know a thing or two about the best tacos out there. 

I love the flavor and texture of the warm shrimp and shrimp seasoning, paired with the rest of the ingredients.

And I also love that everyone can make their own tacos just like they want by adding things like tomatillo salsa, avocado sauce, cilantro slaw, red cabbage, cilantro leaves, creamy sriracha sauce, and more.

Sometimes, we’ll add green onions, other times we’ll stick to crunchy cabbage and avocado salsa. 

What I can tell you is that after you let the shrimp cook and start adding all the fun toppings, it’s a race to see who can create the best results, and start creating round two!

When I say that these make the best shrimp tacos, I mean it! 

Spicy Shrimp Tacos

Take any Taco Tuesday to the next level with spicy tacos smothered in shrimp taco sauce made with avocado and cilantro!

These easy shrimp tacos are made from scratch, so you can feel good about serving this meal to your family. 

Plus, you can easily scale the spicy shrimp taco recipe up or down to meet your needs.

Easy Shrimp Tacos Tips and Tricks

• Prep your ingredients first! Since the shellfish cooks quickly, you’ll want everything ready to go as soon as it’s done. 
  
  Make the sauce and slice the cabbage, then stick them in the fridge until it’s time to assemble.
  
• Adjust the spice. Remove the jalapeño seeds for mild heat or leave them in if you like it spicy! 
  
  Wear gloves when handling peppers, since the oils can irritate your skin and eyes.
  
• Use fresh or frozen shellfish. Either will work for this spicy shrimp taco recipe, but get the kind with the tails removed. 
  
  It will save you prep time, and you can dig right in once everything is cooked.
  
• Want authentic flavor? Fry your corn tortillas in a little bit of oil. Corn oil is an obvious choice, but peanut or vegetable oil will also do the trick.

How To Make Shrimp Taco Sauce

The shrimp taco sauce seriously couldn’t be any easier to prepare – just toss everything in a blender and press puree!

It gets even better the longer it sits, so feel free to blend it up in advance and store it in the fridge.

Keep the dressing in an airtight container and give it a good stir before drizzling over your spicy shrimp tacos.

Spicy Tacos Serving Suggestions

While these easy shrimp tacos are more than enough for a meal, you can stretch your servings with a few tasty sides.

You can never go wrong with refried beans and Mexican rice! Or, add some cilantro lime rice to your plate with a spoonful of Street Corn Salad for a lighter option.

If cilantro isn’t really your thing, replace it with this Cheddar’s coconut shrimp sauce!

Spicy Shrimp Tacos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Spicy Shrimp Tacos topped with colorful cabbage and a creamy taco sauce is an easy shrimp taco recipe you can make in just 20 minutes!

Course Main

Cuisine American

Method Blender, Stovetop

Prep Time 14 minutes minutes

Cook Time 6 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 412cal

Author Donna Elick

Equipment

• blender
• large skillet
• citrus juicer

Ingredients

• 1 pound medium raw shrimp peeled, deveined and tails removed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil divided
• 1 lime juiced

For The Sauce

• 1 avocado peeled and pitted
• 3/4 cup milk
• 1/2 cup plain Greek yogurt
• 1/2 jalapeno stem trimmed; remove seeds for milder heat
• 1/4 cup packed cilantro leaves
• 1 teaspoon white vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon lime juice (1 lime)

For Serving

• 1 1/2 cups sliced green cabbage
• 1 1/2 cups sliced purple cabbage
• 2 tablespoons chopped cilantro
• 8 corn tortillas

Instructions

For the Shrimp

• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.

  Add shrimp to the pan (you'll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent.

  Transfer to a plate and cook remaining shrimp.
• Sprinkle with salt and squeeze lime juice over the top.

Avocado Sauce

• Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

Assembly

• Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

Nutrition

Serving: 1 | Calories: 412cal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 1166mg | Sugar: 7g | Fiber: 9g | Calcium: 234mg | Iron: 2mg

Originally published August 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce appeared first on The Slow Roasted Italian.

I love the natural flavor of this great recipe! The tender potatoes paired with the cans of clam create such a rich flavor and texture. It really is restaurant-worthy clam chowder – with minimal cooking time! 

The first time that I made this creamy chowder, I knew that it was one of those new recipes that would be around for a long time. 

It quickly became a new family favorite, and I was obsessed with the authentic clam chowder taste.

I love making this on a cold night, and sometimes I’ll even whip up a homemade bread bowl for this true New England clam chowder recipe. 

This recipe is as close to traditional New England clam chowder as you can get – it’s such a hearty chowder with a crazy broth. 

Adding the chopped onions and tender clams is what sets this New England Clam Chowder recipe over the top! 

For the best results, check out everything needed on the printable recipe card below. 

New England Clam Chowder

Clam chowder is one of my favorite soup recipes. It’s rich, savory, and makes a satisfying easy dinner on a chilly night.

This easy clam chowder recipe is so simple — you’ll only need 15 minutes of prep time, and it’s ready to serve in just 40 minutes total!

If you love homemade chowder, try this Chicken Corn Chowder or this Cheesy Bacon Chowder next. 

Or, for more hearty soup recipes, try my 15 Bean Soup with Ham or my copycat Olive Garden Minestrone Soup.

Ingredient Notes and Substitutions 

• Clams – Use canned clam meat and make sure to save the juice! 
  
  I love making this clam chowder soup recipe with minced clams, but if you prefer bigger clam pieces, go for chopped or chunks of clams instead.
  
• Half & Half – If you don’t have half & half on hand, you can substitute with milk and cream. Use equal parts of both liquids to equal 1 quart.
  
• Potatoes – There’s debate over the best potatoes for New England clam chowder, but any potato of your choice will work fine. 
  
  Waxy potatoes hold their shape well, but russet potatoes are also great for thick soups because of how starchy they are. 
  
• Vegetables – I use celery and a yellow onion, both finely chopped, as well as leeks, sliced into half moons.
  
• Flour & Butter – You’ll combine these to make a roux, which will thicken the soup as it cooks.
  
• Salt and Black Pepper – Simple seasonings will bring out the flavor in this easy clam chowder recipe. Omit the additional salt if using salted butter.
  
• White Sugar – This ingredient is optional but can be added to give the chowder just a little bit of sweetness.

You can also add more or less cans of clams – depending on how much you want in them. If you want a smoky flavor, add some smoky bacon crumbles to the soup. 

Cooked crispy bacon is a great way to add more flavor and texture to this creamy soup easily! I also love adding hot sauce for a kick of heat, as well as sea salt and fresh chives. 

And yes, leftovers of this creamy New England Clam chowder are just as delicious the next day! 

How to Make Easy Clam Chowder From Scratch

1. Cook vegetables. In a Dutch oven, cover the vegetables in the clam juice and bring to a boil. 
   Reduce the heat and simmer for 10-15 minutes until vegetables are tender.
   
2. Create cream mixture. In a separate large saucepan, gradually whisk flour into melted butter to create a roux. Add the half & half to the roux and cook until the mixture thickens.
   
3. Combine cream mixture and vegetables. Add the thickened cream mixture to the vegetables once they have softened.
   
4. Add clams and seasoning. Add salt, pepper, and sugar to taste. You’ll add your clams last, stirring until heated through.
   
5. Serve hot and enjoy. Use a ladle to scoop a heaping serving of homemade clam chowder into a regular bowl or bread bowl.

Serving Suggestions

This easy clam chowder is delicious on its own but can also be enjoyed with additional toppings and sides to make the meal more complete.

Try topping it with oyster crackers, bacon crumbles, or parsley. 

Or, pair your New England Clam Chowder with a side of no-yeast bread or my copycat Texas Roadhouse rolls. 

The next time you make it, have fun with the pairings! You decide the best way to enjoy this coastal New England chowder! 

Clam Chowder Soup Recipe Tips and Tricks

• Cut potatoes evenly – Be sure to dice your potatoes to a consistent size so that they cook fully and evenly. Diced potatoes also match the texture of the chowder really well. 
  
• Add flour gradually. Adding the flour gradually as you create a roux is the key to preventing clumps and getting a smooth consistency.
  
• Add clams last. Wait until the very end to add the clams — they will get rubbery if added too soon.

Storing and Reheating Homemade Clam Chowder 

Leftover chowder can be stored in an airtight container in the refrigerator for 3-5 days. 

To reheat, place back on the stove and heat on low. 

Since this easy homemade clam chowder recipe contains dairy, you’ll need to stir it frequently as you reheat so that the texture doesn’t become gritty.

Easy Clam Chowder Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Creamy New England Clam Chowder Recipe

My New England Clam Chowder is the perfect hearty soup to warm you right up. This creamy clam chowder recipe is the ultimate comfort food.

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 537cal

Author Donna Elick

Ingredients

• 2 cups russet potatoes peeled and diced
• 1 cup yellow onion peeled and finely chopped
• 1 cup leeks sliced into half moons
• 1/2 cup celery finely chopped
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 quart half & half *See Notes
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon white sugar optional
• 1 dash black pepper more/less to taste
• 13 ounces minced clams in clam juice *See Notes

Instructions

• To a large soup pot or Dutch oven, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered; stir to combine. Bring to a boil, then turn heat to medium-low and simmer, stirring occasionally, for 10-15 minutes, or until vegetables are tender.
• While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Gradually, about ¼ cup at a time, whisk in half & half. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
• When the vegetables are tender, add the thickened cream mixture to the large pot with the vegetables; stir to combine. Add the sea salt, sugar, and pepper; stir again to combine. Add the clams and stir well. Continue cooking until clams are heated through.
• Serve hot with your choice of toppings.

Notes

Any kind of potatoes of your choice can be used.

If you don’t have half & half on hand, use equal parts milk and cream to equal 1 quart.

If you like bigger pieces of clam, use chopped clams instead of minced clams.

The half & half mixture will thicken quickly once it starts to bubble, so stop cooking it once it becomes thick and no more lumps are remaining. If you want your chowder to be not as thick, add the half & half mixture to the pot of vegetables right before it starts to bubble and is still a little bit thin.

Add the clams at the very end to avoid them becoming rubbery.

Nutrition

Serving: 1 | Calories: 537cal | Carbohydrates: 33g | Protein: 10g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 119mg | Sodium: 699mg | Sugar: 9g | Fiber: 2g | Calcium: 207mg | Iron: 2mg

Originally published December 2022,updayed and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Creamy New England Clam Chowder Recipe appeared first on The Slow Roasted Italian.

This cream cheese shrimp dip not only has a fantastic taste but is also easy to prepare. It’s one of my go to recipes when I’m hosting a dinner party, because I love having this as a quick appetizer. 

It’s just the easiest dip to make – and perfect for sharing at a family party or with friends! 

All it takes is a handful of simple ingredients and a few straightforward steps, and you’ll have a scrumptious shrimp dip ready to be devoured. 

I’m obsessed with the flavor of this cold shrimp dip because it’s perfect for holiday parties. It’s quickly become one of my favorite dips because it’s versatile in what I can dip into it. 

I love dipping Ritz cracked, chips, pita bread, or even just some sliced celery sticks. You have to make this easy shrimp appetizer dip because you don’t want to miss out on the flavor of this one! 

Why You’ll Love Hot Shrimp Dip with Cream Cheese

There are countless reasons why you’ll absolutely love this hot shrimp dip with cream cheese! 

One of the best things, it’s incredibly delicious, easy-to-make, and the perfect choice for serving at your next party.

People tell me all the time that it has the best flavor, which is why it’s one of my go-to party dips. 

The combination of the warm,  base mixed with deliciously tender shrimp is bound to make your taste buds sing. 

This dip pairs well with a variety of dippers, including:

• Butter crackers
• Baguette slices
• Fresh vegetables – like celery sticks
• Pita chips or potato chips

This hot shrimp dip is an easy appetizer recipe that receives rave reviews much like our buffalo chicken dip. 

Ingredients

Let’s dive into what you’ll need to make this recipe and how to select the best shrimp for your dip.

Selecting the Shrimp

Whether you use canned shrimp or fresh tiny shrimp, always make sure they are peeled and deveined. 

If using fresh shrimp, choose a deveined option to save on prep time and make this the absolute best shrimp dip.

Now, let’s take a look at the ingredients and how they contribute to this incredible dip:

• Cream cheese: room temperature block of cream cheese is easy to mix in, creating a creamy shrimp dip.
• Mayonnaise: contributes to the smooth consistency and adds savory flavor.
• Sour cream: thickens the dip while adding a tangy taste
• Parmesan cheese: brings a salty, nutty flavor
• Mozzarella cheese, divided: provides a perfect melt and creaminess
• Dried dill and chives: adds a lovely aromatic and fresh flavor
• Garlic powder and onion powder: elevates flavors, adds depth to the dip and a nice garlicky taste.
• Hot sauce: adds heat and depth to your dip
• Shrimp: lends a delicious seafood flavor. Pat them  dry with a paper towel before adding to the mixture.
• Green onion and fresh parsley: contributes freshness and color

Now, you have all the necessary ingredients to create a truly scrumptious easy shrimp dip recipe!

Equipment Needed

Are you excited to make a delicious shrimp dip with cream cheese? Great! Before diving in, make sure you have the right equipment on hand. 

Don’t worry, the list is short and sweet, and you likely already have everything you need in your kitchen.

• Mixing Bowls: Grab a couple of mixing bowls in various sizes. You’ll need them to combine the cream cheese with other ingredients and also to mix the shrimp into the dip.
• Electric Hand Mixer or Whisk: To attain that smooth, creamy texture that everyone loves, either an electric mixer or a good old-fashioned whisk will do the trick.
• Spatula: A rubber spatula is perfect for folding the shrimp into the cream cheese mixture and scraping the sides of the bowl to make sure every bit of deliciousness makes it into your dip.

Steps to Create the Perfect Dip

You’ll love making this scrumptious shrimp dip with cream cheese! To get started, gather all your ingredients and pre-heat the oven to 350 degrees.

In a large bowl, combine everything except 1/2 cup mozzarella and the shrimp. Give everything a good mix until it’s well combined.

Be sure the shrimp is dry by patting it off on paper towels. Stir the shrimp into your creamy mixture until it’s evenly distributed. 

Then, transfer this delicious concoction to a 3-cup baking dish.

Cooking Steps

Sprinkle the remaining 1/2 cup mozzarella cheese over the top of the dip. This will create a perfectly gooey, cheesy topping. 

Place the baking dish in your preheated oven and bake it for 15-20 minutes, or until the cheese is melted and the dip is slightly bubbling. 

To achieve a bubbly and lightly browned top, switch your oven to the broil setting and broil for an additional 2-3 minutes.

Garnish with sliced green onions and chopped parsley.

Substitutions

One of the great things about this shrimp dip with cream cheese is that it’s very versatile. 

You can customize the original recipe by adding your favorite seasonings, such as garlic, lemon juice, cocktail sauce, or even some spicy chili sauce for an extra kick. 

How about adding some spiciness to your dip? 

Swap the regular shrimp with spicy cooked shrimp or consider adding a dash of hot sauce or a pinch of cayenne pepper to the mixture.

In case you’re looking for a completely different taste profile, turn your shrimp dip into a Mexican fiesta! 

Swap the lemon juice for lime juice, add a teaspoon of ground cumin, and throw in some diced jalapeños or green chilies. 

To elevate the dish even further, garnish your dip with chopped cilantro, and serve it alongside tortilla chips.

Storing Your Shrimp Dip

Are you excited about making that delicious shrimp dip with cream cheese? Well then, let’s make sure it stays fresh and tasty for as long as possible! 

Follow these simple storage tips to ensure that you get the most out of your shrimp dip.

 If you want to prepare the dip ahead of time, shrimp dip can be refrigerated until you’re ready to serve it. 

Remember to place it in the fridge while it’s still relatively fresh to help preserve its quality.

Store your shrimp dip in an air tight container for the next two to three days.

Frequently Asked Questions

Enjoy!

With love, from our simple kitchen to yours.

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Shrimp Dip with Cream Cheese (Best Easy Recipe)

Shrimp Dip with Cream Cheese is an irresistible combination of shrimp and cream cheese in a delectable dip!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 2 1/2 cups

Calories 488cal

Author Donna Elick

Ingredients

• 1 cup cream cheese softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese divided
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried chives or 2 Tbsp fresh
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon hot sauce adjust based on spice preference
• 4 ounce canned cocktail shrimp (or fresh)
• 2 tablespoons sliced green onion
• 1 tablespoon chopped Italian parsley

Instructions

• Pre-heat oven to 350 degrees
• Place cream cheese, mayonnaise, sour cream, parmesan cheese, 1/2 cup mozzarella cheese, seasonings and hot sauce in a bowl and mix well.
• Stir in the shrimp and then transfer to a 3-cup baking dish.
• Sprinkle remaining 1/2 cup mozzarella cheese over top of the dip.
• Bake for 20 minutes, or until cheese is melted and it is bubbling slightly, then turn the oven to the broil setting and broil for 2-3 minutes until top is bubbly and lightly browned.
• Remove from the oven, garnish with sliced green onion and chopped parsley and serve.

Nutrition

Serving: 1 | Calories: 488cal | Carbohydrates: 6g | Protein: 17g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 759mg | Sugar: 3g | Fiber: 1g | Calcium: 324mg | Iron: 1mg

Originally published October 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Shrimp Dip with Cream Cheese (Best Easy Recipe) appeared first on The Slow Roasted Italian.

Grab your tartar sauce or cocktail sauce, and get ready to enjoy dipping these crispy air fryer shrimp! Not only is it an easy appetizer to make, but air frying is just so much quicker!

Deep frying with all that excess grease and oil is SO last year. You’ll love the crispy breading and easy steps to make this recipe! 

If your mouth is watering and you’re excited to make this crunchy appetizer, you’re not alone. Luckily ,all the easy tips and steps are located below on the printable recipe card.

Trust me when I say that this is about to be your new favorite way to cook shrimp! 

Breaded Shrimp in Air Fryer

Is there anything the air fryer can’t do? I know that personally I can’t shut up about how much I love this kitchen appliance. 

So much so that my friends are all like, Donna… we get it! Sorry, but I just can’t help myself!!

My latest creation is this Parmesan garlic breaded shrimp in air fryer recipe.

It’s shrimp that’s breaded in a mixture of cheese and seasonings that I pop in the air fryer for about 6 minutes until they’re nice and crispy. YUM!!

Perfect for a light lunch or dinner, it’s a fun option for those nights when you don’t want to spend hours in the kitchen but are still craving something tasty.

Want more shrimp recipes? Don’t miss my shrimp macaroni salad with bacon, smoked shrimp, and coconut shrimp just like Cheddar’s does it too!

Ingredient Notes and Substitutions

• Frozen Shrimp – I like using frozen shrimp as it’s easiest to find all year round no matter where you live! It has to be deveined, peeled, and cleaned with tails removed. 
  
  I usually grab a bag from the Sam’s Club frozen section. I like to use large shrimp or jumbo shrimp. 
  
• Butter – You have to melt the butter before using, but it’s best to let it cool a bit first as you’ll have more time to coat the shrimp before it solidifies.
  
  I used salted butter as I didn’t mind the extra sodium in these air fryer garlic Parmesan shrimp.
  
• Parmigiano Cheese – I love Parmigiano cheese — in fact in Italy, they often prefer Parmigiano over Parmesan.
  
  That said, Parmesan is okay if that’s all you can find… I often interchange the two, which is why I refer to this as a garlic Parmesan shrimp air fryer recipe!
  
• Seasonings – Salt, garlic powder, smoked paprika, and New Mexico chili powder provide much of the flavor in this recipe.
  
  You can play around with them and omit any you don’t like… or double up on the ones you love. Sometimes I’ll even add some fresh, minced garlic to the mix to intensify the garlic flavor!

Tips and Tricks to Make Perfect Air Fryer Garlic Parmesan Shrimp

• Prep your air fryer to prevent sticking.

There are a few different options!

You can either spray the basket with some nonstick cooking spray, or you can preheat it for a few minutes before adding the breaded shrimp in the air fryer.

Cleanup will be a lot easier, and your air fryer garlic parmesan shrimp won’t stick to the basket.

• Don’t overcrowd the basket.

Proper air circulation is key to getting that crispy texture I know you all love with air fryer breaded shrimp!

Make sure your shrimp are in a single layer with some space in between each one. If you’re working with a lot, it’s always better to cook in batches.

• Flip or shake for the best results.

About halfway through the cooking time, make sure to flip the shrimp or simply shake the air fryer basket so that they turn over.

This helps ensure even browning and crisping on all sides of the shrimp.

• A few variations to try:

I always encourage you to have fun with my recipes! 

You can make it spicy by adding a pinch of crushed red pepper flakes of chopped jalapenos to the breadcrumbs mixture. Or, make it deluxe and sprinkle some extra cheese on top.

Those are just a few ideas… feel free to add your own unique spin to your garlic Parmesan shrimp in air fryer.

Prep Ahead

• Prepare the shrimp
• Melt and cool the butter
• Preheat the air fryer to 370°F

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for tossing.

Serving Suggestions 

As soon as the timer goes off, remove your air fryer breaded shrimp from the basket. Grab a spatula and scrape out any remaining spices and butter — you want to add all of that flavor back to your shrimp!

I like these over rice, pasta, in a salad, or as an appetizer with marinara dipping sauce. Instant Pot Brown Rice is a good choice, though I have to say that in my house we serve these over lemon pasta most often.

There are also a ton of options for leftovers. Add them to a wrap with some fresh veggies for lunch, make a seafood omelet for breakfast, or serve up some air fryer shrimp tacos with coconut sauce for dinner!

Leftovers are a great way to turn an original recipe into something new! 

Storing and Reheating Air Fryer Breaded Shrimp

You can store leftovers in an airtight container in the refrigerator for up to 2 days. 

Let them come to room temperature and enjoy that way, or reheat breaded shrimp in air fryer for 1-2 minutes at 325°F.

I don’t recommend freezing, thawing, and reheating cooked shrimp as the change in temperature will mess with the texture too much.

Garlic Parmesan Shrimp Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Pumpkin Fries (Air Fryer Recipe!)

Turkey Breast in Air Fryer (Easy Juicy Recipe)

Best Crispy Air Fryer Chicken Legs (Drumsticks)

Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon)

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Parmesan Garlic Breaded Shrimp in the Air Fryer

Breaded Shrimp in the Air Fryer is insanely good! Made with Parmesan cheese, seasonings, and breadcrumbs, they’re crispy and flavorful!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 9 minutes minutes

Total Time 14 minutes minutes

Servings 4

Calories 270cal

Author Donna Elick

Equipment

• large mixing bowl
• air fryer

Ingredients

• 1 pound frozen medium size shrimp deveined, peeled, cleaned, tail off *I get the bag at Sam’s Club frozen section.
• 1/4 cup melted butter I used salted but unsalted can also be used, melted but cooled, 4 tablespoons
• 1 tablespoon olive oil or any oil of your liking
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon New Mexico chili powder
• 1/4 cup breadcrumbs
• 2 tablespoons fresh grated Parmigiano cheese more if you want to sprinkle some when serving
• salt and pepper to taste

Instructions

• In a large mixing bowl put the frozen shrimp.
• Pour the cooled melted butter, and olive oil and mix to coat the shrimp.
• Sprinkle the salt, garlic powder, Paprika, and Chili Powder and mix so all the seasonings are coating the shrimp.
• Mix the bread crumbs and the Parmigiano and sprinkle over the shrimp. Using 2 big forks or wooden spatulas, toss to evenly distribute the breadcrumbs.
• Place the shrimp into the air fryer basket in a single layer.
• Air Fry at 370 degrees F for 3 minutes, flip, and air fry for an additional 2 to 3 minutes.
• Serve and Enjoy!

Notes

*NOTE* If your butter is warm, it will solidify when it touches the frozen shrimp. the fact that if you use melted butter that has cooled off (this means to melt the butter, mix it, and wait 2 to 3 minutes before pouring over the shrimps.) you will have more time to coat the shrimps before it solidifies.

When pouring the shrimp into the air fryer basket, make sure to use a spatula and get as much of the flavoring from the spices and butter on the shrimps.

Nutrition

Serving: 1 | Calories: 270cal | Carbohydrates: 6g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 215mg | Sodium: 900mg | Sugar: 1g | Fiber: 1g | Calcium: 120mg | Iron: 1mg

Originally published October 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Parmesan Garlic Breaded Shrimp in the Air Fryer appeared first on The Slow Roasted Italian.

Smoked Lobster Tail

If you’ve never smoked lobster tails before… oh honey, you’re in for something next level. These are buttery, smoky, and absolutely drool-worthy.

I started making them during my 2020 smoker obsession (right around the time I mastered dump cakes, naturally), and now they’re a go-to anytime I want to impress without the stress.

The flavor? Straight-up chef’s kiss. That chili-lemon-garlic butter seeps into every crevice of the tail while it smokes… and don’t even get me started on the texture.

I serve these Traeger lobster tails with grilled asparagus and a side of butter for dipping. And everyone is licking their plates and asking for more. It’s fancy without being fussy.

And yes, I’ve absolutely made them on a random Tuesday just because I felt like a queen.

Want to make a big seafood feast? Add smoked salmon and shrimp, as well as some incredible steamed clams!

INGREDIENT NOTES

• Lobster: There is an art to picking the right shellfish, but it doesn’t have to be tricky! Look for these main qualities: caught in cold water, hard-shelled, and no discoloration. 
  
  Also, make sure the tails are roughly the same weight for even cooking.
  
• Flat Leaf Parsley: Italian parsley has a strong, fresh flavor that is perfect for smoked seafood! 
  
  You can certainly use curly-leaf parsley if you must, but you will really taste the difference with the flat-leaf.
  
• Chili Paste: Sambal oelek gives a bit of spice that really sets smoked lobster apart. It’s not too overpowering at all, though you can always add more for extra heat. 
  
  And if you don’t have chili paste, you can just sprinkle on some red pepper flakes or cayenne instead.
  
• Unsalted Butter: A bit of butter goes a long way with shellfish! Unsalted lets you control the seasoning, and it melts easier if it’s at room temp first.
  
• Lemons: Freshly squeezed juice brightens the butter and complements the smoky richness. Have extra wedges on hand for serving.

VARIATIONS

Cajun Style: Add ½ teaspoon Cajun seasoning to the butter mixture.

Herb Lover’s: Swap chili paste for fresh thyme and tarragon.

Garlic Parmesan: Mix 2 tablespoons grated Parmesan and ½ teaspoon garlic powder into the butter.

Lemon Pepper: Add lemon zest and cracked pepper for a zingy twist.

Surf and Turf: Serve alongside smoked tri tip, ribs, or burgers for the ultimate backyard feast.

TRAEGER LOBSTER TAIL FAQ

After dozens of test runs with everything from crab to shrimp, I learned lobster tails thrive in the smoker thanks to their delicate meat and natural sweetness.

The low temp of 275°F gently cooks the lobster without drying it out. Meanwhile, the shell protects the meat and acts like a steam pocket, trapping in moisture and infusing the flesh with subtle wood smoke.

The key to that luscious texture? Cooking to temp, not time. Lobster turns tough when overcooked, so I always watch for an internal temp of 140°F.

The butter mixture pulls it all together! The fat keeps the smoked lobster moist while the acidity from lemon juice balances out the richness.

Add a bit of chili paste, and you’ve got flavor that hits every note: salty, spicy, citrusy, and smoky.

TOOLS NEEDED

• Pellet smoker (Traeger or similar)
  
• Instant-read thermometer
  
• Kitchen shears
  
• Small mixing bowl
  
• Basting brush or spoon
  
• Tongs

Enjoy!

With love, from our simple kitchen to yours.

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Smoked Lobster Tail

Smoked Lobster Tail is the definition of decadent and indulgent. It’s incredibly juicy, tender, and full of buttery, citrus-kissed flavor!

Course Main

Cuisine American

Method Smoker

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 103cal

Author Donna Elick

Equipment

• small mixing bowl
• kitchen shears
• smoker

Ingredients

• 4 lobster tails
• 2 tablespoons unsalted butter, room temperature
• 1 tablespoon Italian flat leaf parsley, finely chopped
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon garlic, (about 1 teaspoon)
• 1 teaspoon chili paste (such as Gourmet Garden or your favorite brand)
• 1/2 teaspoon kosher salt
• 1/4 fresh ground black pepper

Instructions

• Preheat the Smoker: Set your pellet smoker to 275°F using a mild wood like apple, cherry, maple, or pecan for a sweet, subtle smoke flavor. Let it preheat while you prepare the lobster.
• Split the Shells: Using kitchen shears, cut down the center of 4 lobster tails, stopping just before the tail fin.
• Lift the Meat: Gently open the shell. Use your fingers or a spoon to loosen the lobster meat, keeping it in one whole piece.
• Butterfly the Tails: Lift the meat up and rest it on top of the shell for that classic presentation.
• Make the Butter Mixture: In a small mixing bowl, combine 2 tablespoons unsalted butter, room temperature, 1 tablespoon Italian flat leaf parsley, finely chopped, 1 tablespoon lemon juice, 1 teaspoon garlic, , 1 teaspoon chili paste, 1/2 teaspoon kosher salt, and 1/4 fresh ground black pepper. Stir until well mixed.
• Season the Tails: Spoon or brush the butter mixture generously over the exposed lobster meat.
• Smoke the Lobster: Place the lobster tails directly on the smoker grates, meat side up. Smoke for 20 minutes, or until the internal temperature reaches 140°F and the lobster is opaque.
• Serve: Remove from the smoker and serve hot with extra lemon wedges or melted butter.

Notes

Pellet Tip: Use mild wood pellets like apple, cherry, maple, or pecan. Avoid mesquite or hickory. They can overpower the delicate lobster meat.

Make-Ahead Tips: You can prep the lobster tails and mix the butter blend up to 4 hours in advance. Keep refrigerated until ready to smoke.

Storage: Leftover lobster can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with butter.

Customization Ideas: Add a pinch of smoked paprika or cayenne to the butter for extra depth. Swap chili paste with hot honey for a sweet heat twist. Finish with a sprinkle of flaky sea salt and fresh lemon zest for a restaurant-style finish.

Nutrition

Serving: 1 | Calories: 103cal | Carbohydrates: 1g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 604mg | Sugar: 1g | Fiber: 1g | Calcium: 59mg | Iron: 1mg

Originally Published July 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smoked Lobster Tail appeared first on The Slow Roasted Italian.

This has to be one of my favorite recipes in terms of classic tuna noodle casserole flavors. The creamy sauce paired with the frozen peas and noodles creates such a fun flavor and texture.

It reminds me of grandma’s recipe and it’s one of those comfort food recipes that is made using budget-friendly ingredients.

Who knew that a few cans of tuna could make a quick meal that tastes this delicious?! 

I’ve made lots of recipes over the years, and this is one family recipe that I still get requests for.

And I have no problem making this easy meal over and over again because the end result is delicious and a great way to feed our bellies. 

I also love having leftover tuna noodle casserole because that’s the great thing about this creamy casserole recipe – there are always some leftovers to enjoy the next time you get the craving.

If you’re looking for the perfect casserole, I’ve given you all the details below in the printable recipe card. 

You’ll find that it’s an easy step-by-step recipe with that classic tuna casserole flavor.

Head to the grocery store now to gather what you need – it’s time to make this easy tuna casserole recipe for dinner! 

Tuna Noodle Casserole

Now that more people are eating from their pantries, you might be wondering what the best way to use canned tuna is. 

If you’re looking for a tuna noodle casserole recipe that’s easy and cheesy, you’ve found it!

This dish has been a classic American casserole since the 1950s. I remember seeing a recipe for this family favorite in my Betty Crocker cookbook years ago. 

And, while my tuna noodle casserole recipe is a bit different from that classic, it has quickly become a family favorite.

To see us make this tuna noodle casserole recipe with cheese from start to finish, watch the video in this post!

But it’s not the only way to use this pantry staple! Nothing beats a classic tuna salad sandwich, either plain or loaded with veggies.

I also have a creamy tuna pasta salad recipe that’s extra refreshing on hot summer days.

Casseroles are the comfort-classics we all need in our lives, and I’ve got plenty more for you to try!

This hamburger potato casserole is savory comfort in just 20-minutes!

My Chicken Pot Pie Casserole is as hearty and comforting as they come!

For a healthier, keto-friendly option, try my Low Carb Meatball Casserole!

Ingredient Notes and Substitutions

• Canned Tuna – Any variety will work, just be sure to drain it thoroughly first.
  
• Pasta – Wide egg noodles are the classic choice for this dish. 
  
  They hold their shape while adding to the soft texture of the casserole. I prefer extra wide, but any size will do. Feel free to use shells, bowtie, penne, or cavatappi instead.
  
• Frozen or Canned Peas – If using frozen, add them during the last few minutes of baking. Canned can be mixed in with the pasta once drained. 
  
  You can also use another type of frozen or canned vegetable if you prefer. 
  
  Good substitutions are frozen broccoli or cauliflower, canned mushrooms, carrots, or a mixture of carrots and peas.
  
• Condensed Soup – This tuna noodle casserole recipe uses two cans of cream of mushroom soup. 
  
  But, you can use cream of celery or whatever other types of cream soup you have on hand. 
  
  Or, if you’re out of cream soup, you can make homemade condensed cream of chicken soup or a basic white sauce to use as the base for this dish. 
  
  There are options for this delicious recipe so have fun choosing what you want to make this easy dinner recipe! 

Substitute for Ritz Crackers

If you don’t have Ritz crackers on hand, you can easily substitute something else. I’ve used buttered bread crumbs before. Or, you can use any of these for the crunchy topping:

• Crushed potato chips
• Chow Mein noodles
• Crushed pretzels
• Cornflakes
• French Fried Onions (this is what I use on my make ahead green bean casserole)

Take a look at what’s in your pantry right now and use up what you have. Anything that is crunchy will make a good topping for the top of the casserole! 

Serving Suggestions 

This tuna noodle casserole is a full meal as-is because it contains a protein, starch, and a vegetable. 

But, if you want to serve a side dish, a steamed vegetable is a great choice! You can also air fry cauliflower or make crispy zucchini chips for a different texture.

My Green Beans with Garlic is a great side dish for almost any meal. Or, if you have fresh produce, a garden salad would also work well.

Tuna Noodle Casserole Recipe FAQ

Storing and Reheating Easy Tuna Noodle Casserole

If you have leftovers from this tuna noodle casserole recipe with cheese, store them tightly covered in the refrigerator.

You can store in an airtight container or cover with aluminum foil or plastic wrap. The leftovers of this cheesy casserole should be eaten within 3 days.

To reheat, just put them back in the oven and warm until the center is hot. How long it takes to reheat will depend on how much casserole is left in the pan.

If you’re reheating the whole baking dish, be patient and just make sure you reheat all the way through. Keep a close eye on it while reheating. 

Or, you can reheat individual portions in the microwave if you prefer.

Tuna Noodle Casserole Recipe – Easy to Make Ahead

If you want to whip up double batch of this tuna noodle casserole recipe, it’s easy to do!

Just bake the casseroles as directed and allow them to cool. Then, freeze tightly covered for 5 to 6 months. 

When you want to serve it, allow tuna noodle casserole to thaw in the refrigerator and bake it as directed. 

Or, you can bake it frozen and increase the cooking time by 30 minutes. Be sure you check it every 15 minutes to be sure it doesn’t overcook.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Casseroles

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Easy Tuna Noodle Casserole (Classic Recipe) + Video

Cheesy Tuna Noodle Casserole is a classic family favorite! This recipe makes a creamy, easy tuna casserole with Ritz cracker topping.

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 500cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• mixing bowls
• can opener

Ingredients

• 12 ounces extra broad egg noodles
• 2 cups frozen peas or canned (See Notes)
• 21.5 ounces condensed cream of mushroom soup (two 10.75-ounce cans) See Notes
• 1 cup milk
• 2 cups sharp shredded cheddar cheese divided
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 20 ounces canned tuna drained
• 1 cup crushed Ritz crackers
• 2 tablespoons melted butter

Instructions

• Preheat your oven to 350°F.
• Cook noodles 2 minutes less than package directions, to al dente. They should still have a bite to them, as they will continue cooking in the oven. Drain in a colander, but do not rinse.
• Meanwhile, to a large bowl, add condensed soup, milk, 1 cup of cheddar cheese, onion powder, garlic powder, and pepper. Stir well to combine. Add warm pasta, canned peas, and tuna. Stir to combine. *See Notes if using frozen peas.
• Spread mixture evenly into a 9×13 baking dish. Sprinkle the top with the remaining 1 cup of shredded cheese.
• Combine the cracker crumbs and melted butter in a bowl and sprinkle evenly over top of the casserole.
• Bake for 25-30 minutes, or until the cheese is bubbly and the casserole is heated through.

Video

Notes

1. If using frozen peas, add during last 2 minutes of cook time. If using canned peas, drain them and add to the bowl at the same time as the pasta.
2. Feel free to substitute any frozen veggie of your choice for the peas.
3. If desired, you can substitute one can of condensed celery soup for condensed mushroom soup
4. Be sure to only cook the noodles to al dente as they will continue cooking in the oven.
5. You can use any pasta you like. Egg noodles are classic, but this recipe is great with elbows, shells, cavatappi, and penne too.

Nutrition

Serving: 1 | Calories: 500cal | Carbohydrates: 47g | Protein: 33g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 991mg | Sugar: 5g | Fiber: 4g | Calcium: 291mg | Iron: 3mg

Originally published April 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Easy Tuna Noodle Casserole (Classic Recipe) + Video appeared first on The Slow Roasted Italian.