Italian Recipes

Carrabba’s Alfredo Pasta with Scallops

This is the authentic Carrabba’s Italian Grill Alfredo sauce recipe from Carrabba’s Italian Grill Cookbook (with a minor tweak), and it is our favorite homemade Alfredo sauce! You can serve this sauce with any pasta and protein/veggie of choice. It’s super quick and easy to make! This Alfredo sauce can be made up to 2 hours in advance and stored at room temperature, covered. This recipe makes enough Alfredo sauce to perfectly coat 1 LB pasta.

Carrabba’s Alfredo Pasta with Scallops

sofiyababinov
This is the authentic Carrabba's Italian Grill Alfredo sauce recipe from Carrabba's Italian Grill Cookbook (with a minor tweak), and it is our favorite homemade Alfredo sauce! You can serve this sauce with any pasta and protein/veggie of choice. It's super quick and easy to make! This Alfredo sauce can be made up to 2 hours in advance and stored at room temperature, covered. This recipe makes enough Alfredo sauce to perfectly coat 1 LB pasta.
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Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 4 TBS Butter unsalted
  • 1 Cup Heavy Cream
  • 1 Cup Whole Milk
  • 1 Garlic Clove minced
  • 1 Cup Shredded Parmesan Cheese
  • Salt/Pepper to taste
  • 1 LB Pasta of choice

Scallops (Optional)

  • 2 LB Wild Caught Sea Scallops
  • 2-3 TBS Butter
  • 1/4-1/2 tsp Salt

Instructions
 

  • In a medium saucepan, melt 4 TBS unsalted butter on medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. (The garlic is optional, not a part of the cookbook recipe but my addition).
  • Add in 1 cup heavy cream and 1 cup whole milk. Bring to a simmer, stirring occasionally so the mixture doesn't boil over. Simmer until slightly reduced, about 2-3 minutes. Sprinkle in salt and pepper to taste.
  • Add in 1 cup freshly shredded parmesan cheese. Mix well and take off the burner. This last step is optional and my addition to the original Carrabba's Italian Restuarant cookbook recipe. In my opinion it takes the Alfredo sauce to a whole new level of flavor!

Scallops Recipe:

  • Melt 2-3 TBS butter in a large pan over medium heat. Add scallops to the pan, spreading them all out for even cooking. Drain out any water that accumulates in the pan while scallops are cooking.
  • Cook the scallops about 5 minutes on one side, then gently flip them and cook an additional 5 minutes or so on the other side. The key to perfectly cooked scallops is golden on the outside and tender (not overcooked) on the inside.
  • Add desired number of scallops to each plate of Alfredo pasta and serve!

Notes

You can add scallops, any protein or veggie of choice to this Alredo pasta dish!
Keyword 30 minutes, easy, Italian, restaurant, seafood

Turkey Sausage Meatball Zuppa Toscana Soup

This Turkey Sausage Meatball Zuppa Toscana Soup is a faster, easier, and arguably yummier version of the famous Olive Garden Zuppa Toscana Soup. Lean and delicious Italian turkey sausage meatballs (homemade or store bought) are a great substitute for the typical pork sausage used in this recipe. This is definitely a family favorite recipe!

Turkey Sausage Meatball Zuppa Toscana Soup

sofiyababinov
This Turkey Sausage Meatball Zuppa Toscana Soup is a faster, easier, and arguably yummier version of the famous Olive Garden Zuppa Toscana Soup. Lean and delicious Italian turkey sausage meatballs (homemade or store bought) are a great substitute for the typical pork sausage used in this recipe. This is definitely a family favorite recipe!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 10

Ingredients
  

  • 1 LB Ground Turkey Sausage Meat store bought or homemade (in notes below)
  • 1 TBS Olive Oil for frying meatballs
  • 12 Cups Filtered Water
  • 4-5 Chicken Bouillon Cubes
  • 4-5 Red Skin Potatoes washed, thickly sliced
  • 1/2 Bag Kale washed, chopped into 1 inch pieces
  • 2 Cups Heavy Whipping Cream

Instructions
 

  • Form little (1 inch) meatballs from the store bought (or homemade, see notes below) ground Italian turkey sausage meat and set aside.
  • Heat 1 TBS olive oil in a skillet on medium heat. Add the Italian turkey sausage meatballs. Cook, flipping meatballs from side to side, until meatballs are well cooked through.
  • Boil 12 cups filtered water in a big pot on high heat. Once water comes to a boil, add 3 chicken bouillon cubes and the fully cooked turkey sausage meatballs.
  • Lower heat to medium high. Add in the sliced red skin potatoes. Cook 10-15 minutes until potatoes cook through. Once potatoes are cooked through, add 1/2 large bunch (or bag) of chopped kale.
  • Add in 2 cups of heavy whipping cream. Once the kale is soft and cooked through, the soup is done. Add another 1-2 chicken bouillon cubes, to taste. No salt necessary because the bouillon cubes add enough salt to the soup. Mix well and serve hot!
  • This soup tastes great the next day too. Just warm up as much as you need in a small pot on medium heat.

Notes

If you can’t find store bought ground Italian turkey sausage meat, you can use Italian turkey sausages and just squeeze the ground meat out of the sausage skins or you can make your own Italian turkey sausage ground meat using this recipe:
Ingredients: 1 LB Ground Turkey, 1 tsp Salt, 1 tsp Italian Seasoning, 1/4 tsp pepper, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Dry Oregano, 1/2 tsp Dry Basil, 2 tsp Dry Parsley, 1/4-1/2 tsp Crushed Red Pepper Flakes (mild or spicy).
Mix all ingredients together in a bowl. Form into about 1 inch meatballs.
Keyword 30 minutes, easy, soup, turkey

Carrabba’s Restaurant Marinara Sauce

The official Carrabba’s Italian Restaurant Marinara Sauce from the Carrabba’s cookbook. Great for a pasta sauce or to use as a dip for appetizers like mozzarella sticks or fried calamari.

Carrabba’s Restaurant Marinara Sauce

sofiyababinov
The official Carrabba's Italian Restaurant Marinara Sauce from the Carrabba's cookbook. Great for a pasta sauce or to use as a dip for appetizers like mozzarella sticks or fried calamari.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sauce
Cuisine Italian

Ingredients
  

  • 2 TBS Extra Virgin Olive Oil
  • 1 Small Yellow Onion finely chopped
  • 2 Scallions both white/green part, finely chopped
  • 2 Anchovy Fillets in oil optional, drained and finely chopped
  • 4 Garlic Cloves minced
  • 1/4 Cup Hearty Red Wine such as Citra Montepulciano
  • 1 28 oz. Can Whole Tomatoes in juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Hot, Crushed, Red Pepper Flakes
  • 1/4 tsp Ground Black Pepper

Instructions
 

  • Heat the oil in a medium saucepan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic and cook. Stirring occasionally until garlic is fragrant for about 1 minute.
  • Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, ground pepper and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.

Notes

This Marinara Sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.
Keyword easy, Italian, Marinara, restaurant, Sauce

Creamy Cajun Rigatoni Shrimp Pasta

This pasta is delicious and super easy to whip up in 30 minutes. It is definitely one of our family favorite pasta recipes. Even my picky boys eat it (and ask for seconds)! I got the inspiration for this recipe from a restaurant called “Nothing But Noodles” here in Charlotte. It’s one of my favorite pastas on their menu so I decided to recreate it at home (with the addition of a lot of shrimp of course) and I am so glad I did!

Creamy Cajun Rigatoni Shrimp Pasta

sofiyababinov
This pasta is delicious and super easy to whip up in 30 minutes. It is definitely one of our family favorite pasta recipes. Even my picky boys eat it (and ask for seconds too)! I got the inspiration for this recipe from a restaurant called "Nothing But Noodles" here in Charlotte. It's one of my favorite pastas on their menu so I decided to recreate it at home (with the addition of a lot of shrimp of course) and I am so glad I did!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 8
Calories 655 kcal

Ingredients
  

  • 1 LB Rigatoni Pasta or pasta or choice
  • 2 LB Shrimp peeled, deveined
  • 3 Cups Heavy Cream
  • 2 Cups Parmesan Cheese finely shredded
  • 2 Garlic Cloves minced
  • 2 TBS Cajun Seasoning divided (1 TBS for shrimp, 1 TBS for sauce)
  • 1 Cup Baby Tomatoes diced
  • 1 Red Bell Pepper diced, optional
  • 8 TBS Butter divided (4 TBS for shrimp, 4 TBS pasta/sauce)
  • 1 TBS Parsley finely chopped for garnish, optional
  • Salt to taste

Instructions
 

  • Preheat the oven to 400 degrees. Wash, peel, devein shrimp and put it in a large baking dish with 4 TBS butter (cut into slices). Sprinkle with 1 TBS Cajun seasoning, a sprinkle of salt and mix. Bake for 15-25 minutes until shrimp is cooked through, mixing twice. Meanwhile move on to steps 2 and 3. 
  • Cook Rigatoni pasta (or any pasta of choice) in a pot of salted water until al dente, according to package instructions. When the shrimp in the oven is well cooked through, take it out of the oven and set aside, covered to keep it hot. 
  • Heat 2 TBS Butter in a large skillet on medium heat. Add the minced garlic cloves, diced baby tomatoes, and diced bell pepper (optional). Stir and cook for 3-5 minutes.
  • Add 3 cups heavy cream and 2 cups finely shredded parmesan cheese. Mix well and bring to a light boil, then reduce to low heat and let it simmer, stirring occasionally. 
  • Once the pasta is cooked through, drain water from the pot and add 2 TBS butter to the pasta. Add cooked pasta and cooked shrimp to the skillet with sauce and combine.

Notes

This recipe reheats well the next day. Just warm up on a skillet with some butter on low heat.
Keyword 30 minutes, pasta, seafood, shrimp

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!

Crock Pot Creamy Italian Chicken

sofiyababinov
Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
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Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 LB 4 Chicken Breasts organic
  • 1 8 oz. Block Cream Cheese  softened
  • 2 10.5 oz. Cans Cream of Chicken Soup
  • 1 0.7 oz. Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning to taste
  • Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with

Instructions
 

  • Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
  • In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
  • Pour the cream cheese mixture into the crockpot over the chicken breasts.
  • Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
  • Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!

Notes

Serve this chicken over rice, pasta, or mashed potatoes.
Keyword chicken, crockpot, easy, Italian

Lasagna Soup

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Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make. I got this recipe from my friend Liz and I’m so excited to share it with you all!

Lasagna Soup

sofiyababinov
Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 LB Mild Italian Sausage Ground Meat
  • 2 TBS Olive Oil for sautéing
  • 1 Onion finely diced
  • 4 Garlic Cloves minced
  • 1/4-1/2 tsp Crushed Red Pepper Flakes according to your spice preference
  • 1 tsp Salt
  • Pepper to taste
  • 2.5 TBS Tomato Paste
  • 1 Can Roasted Tomatoes
  • 8.5 Cups Chicken Stock or Broth I make my own "Better than Bouillon" Broth
  • 2 Bay Leaves
  • 8 Oz. Rotini Pasta
  • 1/4 Tsp Basil
  • 1 16 Oz. Block Mozzarella Cheese shredded, to top the soup
  • 1 16 Oz. Block Parmesan Cheese shredded, to top the soup
  • Sour Cream optional, to top the soup

Instructions
 

  • If making your own chicken bouillon; fill a medium pot with 8.5 cups filtered water and bring it to a boil. When it comes to a boil, turn burner off and add 8.5 tsp of "Better Than Bouillon Chicken" paste. Mix well and set aside.
  • In a large frying pan, heat 2 TBS olive oil. Add the ground mild Italian sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is cooked through and browned.
  • Add 4 minced garlic cloves to the pan. Then add 1 tsp salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer, I do 1/4 tsp). Add 2.5 TBS Tomato Paste. Mix thoroughly. Add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes, then mix.
  • Transfer everything from the frying pan to the pot of chicken bouillon (or chicken stock) and bring to a boil. Add 2 bay leaves. Turn down to low and let it simmer, covered, for 30 minutes.
  • After 30 minutes turn up to medium and add 1/4 tsp basil. Add the pasta to the soup and let it cook until pasta is soft and cooked through (about 10-15 minutes). Be careful not to overcook the pasta.
  • Ladle soup into bowls. Garnish each bowl of soup with shredded mozzarella and parmesan cheeses, according to your preferences. Add sour cream (optional).

Notes

This soup reheats easily! Just simmer desired amount in a small pot, on low heat, for 5-10 minutes.
Keyword easy, Italian, lasagna, soup

Creamy Tomato Basil Soup

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This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We had this soup all the time at Dean & Deluca restaurant and it closed so I really wanted to recreate the same tasting soup at home. Of course, I did just that! This recipe requires minimal ingredients and is fast to make. The creamy tomato basil flavor will give you a taste of summer all year round!

Creamy Tomato Basil Soup

sofiyababinov
This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We had this soup all the time at Dean & Deluca restaurant and it closed so I really wanted to recreate the same tasting soup at home. Of course, I did just that! This recipe requires minimal ingredients and is fast to make. The creamy tomato basil flavor will give you a taste of summer all year round!
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Course Soup
Cuisine Italian
Servings 4

Ingredients
  

  • 4-5 Tomatoes (Peeled & De-seeded) peeled & de-seeded
  • 1.5-2 Cups Heavy Whipping Cream
  • 6 Cups Tomato Juice
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Basil Leaves Spice
  • 1 TBS Dried Basil Leaves and more to garnish soup
  • 2 TBS Unsalted Butter
  • Salt to taste
  • Pepper to taste
  • Oyster Crackers optional, to top

Instructions
 

  • Peel the tomatoes using a peeler. Cut them into quarters and de-seed them. Put tomatoes into a medium pot, add in the 4 cups tomato juice. Bring to a boil, then cover with lid and let it simmer for 25-30 minutes.
  • Puree the cooked tomato and tomato juice mixture with an immersion blender or in a blender, until it turns into a puree/smoothie consistency.
  • Turn the heat up to low-medium and add 1 cup of heavy whipping cream. Add the 1/2 tsp Italian seasoning, 1/2 tsp basil leaves spice and 1 TBS dried basil leaves. Then add 2 TBS butter. Sprinkle salt/pepper according to your preference, you don't need much salt because the tomato juice already has salt in it. Mix, everything together and let it simmer for about 5 minutes, but don't let it come to a boil.
  • Serve hot. Sprinkle each bowl of soup with a little bit of dried basil leaves and some oyster crackers for garnish.
Keyword easy, Italian, restaurant, soup

Veggie Marinara Meat Sauce

This veggie marinara sauce is tasty, healthy, simple to make, and goes great with pasta, gluten free pasta, rice, or buckwheat. Left over sauce can be frozen in a plastic container and reheats very well. That’s why I make this big batch of it and freeze half, making an easy dinner for 2 nights. I did try this recipe without meat and instead added 1/2 pack of brown mushrooms and it was still just as good meatless. When I am craving a hearty, veggie, not your ordinary marinara sauce this is my go to recipe!

Veggie Marinara Meat Sauce {Serves 12-14}

Ingredients:

  • 1 LB Ground Beef
  • 1 Large Carrot
  • 4 Ribs Celery
  • 1 small Onion
  • 1 Jar Marinara sauce
  • 1 Can Crushed tomatoes (28 oz)
  • Parsley (Optional, to top)
  • 4 Garlic Cloves
  • 1 TBS Olive Oil (For sauté)
  • Real Block Italian Parmesan Cheese (Shredded, to top)
  • Pasta of choice ( I used Glutten Free Penne pasta)
  • Seasoning: Salt. Pepper, Mrs.Dash, Italian Seasoning

Directions:

1) Do all the prep work first. Chop the celery ribs and carrot into small dice and set aside, chop small onion into small dice and set aside separately. Set a big pan on Med.- High heat (7.5) with just enough olive oil to cover the bottom of pan.

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2) When the oil in the pan heats up and starts sizzling, add the 1 LB ground beef into the pan. Mash with a fork and spatula to break it up into small pieces, season with salt & pepper. Add in the chopped onion. Cook until beef is cooked through and onions are soft and translucent. Meanwhile start cooking your pasta.

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3) Add the diced carrot and celery. When veggies cook through add in the marinara sauce and crushed tomatoes. Season with seasonings of choice. I used Mrs.Dash and Italian Seasoning. Mix, turn heat down to a lower simmer setting ( I did 3) cover with lid, and cook for 20 to 30 mins, stirring occasionally.

 

4) Add chopped parsley and minced garlic in the last 5 mins of cooking.

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5) Serve over pasta, gluten free pasta, rice, buckwheat, or mashed potatoes.

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Chicken Broccoli Alfredo Pasta

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This Chicken Alfredo Pasta is a new favorite in our house. It takes very little prep work and bakes in the oven for about 20-30 minutes. I got the idea for this recipe from my friend Natasha. Shout out to Natasha Babinov for this amazing recipe! She made this dish for dinner once when we came over, and I knew I had to get the recipe because it was one of the most delicious things I have ever eaten. Tasted like a restaurant dish! If you are looking for the easiest recipe, this is probably it right here. It’s also very versatile so you can add or remove anything you’d like to it and if you are looking for a healthier option you can go with gluten free pasta. I would love to hear your suggestions and ideas. Enjoy!

Chicken Broccoli Alfredo Pasta {Serves 8-10}

Ingredients:

  • 1.5 LB Rotini Pasta (Or Pasta of your choice)
  • 2-2.5 LB Chicken Breast (Boneless, Skinless, I use organic)
  • 1 Package of Cooked, Frozen Broccoli (1 LB)
  • 1 Can Alfredo Sauce (29 oz. or 2 cans of 15 oz.)
  • Salt/Pepper
  • Montreal Chicken Seasoning
  • 1-2 Tablespoons Olive Oil (For Frying Chicken Breast)
  • 6 Tablespoons Butter (Unsalted)
  • Grated Parmesan Cheese (1/2-3/4 Cup)

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Directions:

1) Wash the chicken breasts and chop them up into small cubes. Season the chicken with salt, pepper and seasonings of choice. I used McCormick Montreal chicken seasoning. Set a pan on Med-High heat with Olive Oil. I did 7.5 then when it cooked through turned it up to 8.5 to get a nice golden brown. Meanwhile take the frozen broccoli out of freezer, and boil a pot of water for the pasta. Cook pasta according to package instructions

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2) Preheat the oven to 350 degrees. When chicken is done cooking, set it aside. When pasta is done cooking, drain water from it and add the butter to it. Take a big glass baking tray and put the pasta and chicken in. Cut the broccoli florets into small pieces and add into the tray. Pour the Alfredo sauce all over the pasta into the glass baking dish and mix very well to incorporate everything.

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3) Bake on 350 for 20-30 minutes. In the very end add the shredded Parmesan cheese.

This dish reheats well in a pan on Med-Low heat setting. It also freezes well, so sometimes I make a big batch for our little family and freeze portions in small containers. When ready to eat, put in fridge over night and heat up on skillet or just heat up on skillet and eat if no time to take out of the freezer. Dinner for days!!!

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Shrimp Salad

DSCN4076This Shrimp Salad recipe was created by me but inspired by a salad I had at a restaurant called Canyon’s, in Blowing Rock, North Carolina. It was the perfect meal for me after a long, hot, exhausting day of exploring Tweetsie Railroad (a wild west theme park) in the beautiful mountains of Blowing Rock, North Carolina. I couldn’t stop thinking about it, so I had to recreate it at home and I did. The restaurant version was great but this home made recipe is even better, so much more flavor and you can add as much shrimp as you’d like. I love shrimp! And this shrimp salad takes it to a whole notha’ level (lol I know I’m corny). So fast and easy to prepare and definitely a summer favorite in our house now. I could literally eat this salad every single day! We ate it as a meal for dinner, but you could also make it as a side dish/salad. You can omit the shrimp if you are not a fan, and add anything else you want to it and get creative. Please don’t forget to share your idea’s with me, I would love to hear them!

Shrimp Salad {Serves 2 as meal, 4 as side}

Ingredients:

  • 1 head Romaine Lettuce
  • 1 package Grape Tomatoes
  • 2 Cucumbers or 1 long English Cucumber
  • 1 to 2 LB Shrimp, Raw (I used 2 LB as we love our shrimp!)
  • Dressing of choice (I used Marzetti Brand Classic Ranch Dressing)
  • Croutons of choice (I used Texas Toast Cheese & Garlic Croutons)
  • 1-2 Tablespoons Olive Oil
  • 2 cloves Garlic
  • Lawry’s Herb & Garlic marinade sauce

Directions:

1) Do the prep work first. Peel & devine the shrimp, rinse through with cold water and let dry. Wash all the veggies and chop everything up into one big bowl. I chopped the lettuce into small squares. The grape tomatoes in halves. The cucumber in fourths and then chopped into pieces.

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2) Set a pan on Med-High heat (I did a 6) add some olive oil. When the oil heats up, add the shrimp. Add salt/pepper to shrimp and mix. When the shrimp looks done, lower the heat to low (I did 2) and add some Lawry’s Herb & Garlic marinade sauce, I added about 2 tablespoons and 2 pressed garlic cloves. Simmer with the lid on for a few minutes until shrimp is well cooked through. Turn off heat and keep shrimp hot.

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3) When you are ready to eat, add the shrimp into the salad bowel. Mix gently. Each person can add dressing and croutons to salad individually to their liking. Enjoy!

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