2,338 shell recipes

Butter-sauteed shrimp deglazed with white wine, served over thin pasta with a slow-simmered Provencal tomato sauce rich with basil and oregano. Worth every minute of the long, lazy simmer.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Low-calorie tomato seafood stew brimming with shrimp, clams, and hearty vegetables. This one-pot wonder comes together in about an hour for a warm, briny bowl of coastal comfort.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Hearty and very meaty with the crunch of earthy walnuts.

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.

Chinese stir-fried assorted vegetables in a glossy clear sauce with carved carrots, turnips, mushrooms, baby corn, and optional crab. A showpiece side dish from the wok.

Melomakarona are classic Greek Christmas cookies, olive oil dough spiced with orange zest and cognac, soaked in honey-cinnamon syrup, then sprinkled with toasted almonds. Holiday tradition perfected.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Pad Thai with shrimp tosses springy rice noodles in a tangy tamarind sauce with pickled radish, fish sauce, scrambled egg, and pink shrimp. Topped with crunchy peanuts, scallions, and fresh bean sprouts for the classic Bangkok street food finish.