Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. —Deborah Williams, Peoria, Arizona
"I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it," Kristin Walker writes from chesapeake, Virginia. "It's easy and light and fits into my busy schedule."
In Marion, Illinois, Jalayne Luckett uses her microwave to hurry along preparation of this super-fast shrimp scampi that's buttery and full of garlic flavor. Tip: Serve it as an elegant entree or special-occasion appetizer.
You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio
“I don’t remember where I got this wonderful recipe,” jots Terry Hammond from Shohola, Pennsylvania, “but my husband and I just love it! It couldn’t be easier and always makes an impression with dinner guests.”
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine.
Prepared Alfredo sauce streamlines the preparation of the tasty stuffed shells. They're filled with shrimp, mushrooms and green onion. For a fast finish, complete the meal with Caesar salad and crusty French bread. Or serve sauteed zucchini followed by cubed cantaloupe and watermelon for dessert.—Gertrude Peischl, Allentown, Pennsylvania
"There aren't any leftovers when I serve my family this fast and easy dish," says Sandi Rush of Athens, Texas. Convenient canned or frozen shrimp rounds out the flavors of this quick but classic entree.
Since I retired from the Air Force, I've made dinner for myself and my wife, Alice, who's a busy nurse. We tend a vegetable and herb garden together, and many of our veggies end up in delicious dishes like this one.—DeWhitt Sizemore, Woodlawn, Virginia