Linguine With Garlic Shrimp & Tomatoes

So quick and easy! This Linguine With Garlic Shrimp & Tomatoes is fresh, tasty and with a pleasant bite, it makes a marvelous weeknight supper when you want something that’s little bit special, but you don’t really feel like hours of cooking!

Linguine With Garlic Shrimp & Tomatoes

I like to have it with an Almond Orange salad.

Nice recipe. Surprisingly tasty for something so simple!

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Linguine With Garlic Shrimp & Tomatoes
  • 6 ounces linguine
  • 2 tablespoons unsalted butter
  • 1 lb large shrimp peeled and deveined
  • 1/2 teaspoon salt
  • 6 garlic cloves minced
  • 1/8 teaspoon crushed red pepper flakes
  • 4 plum tomatoes chopped
  • 3 tablespoons parsley chopped
  • 1 tablespoon lemon juice
  1. Cook the linguine as per directions, drain.
  2. Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  3. Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  4. Melt the remaining butter in the same skillet over med-high heat. Add the garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occasionally, until the tomatoes just begin to wilt, 1-2 minutes.
  5. Add the shrinp and cook until heated through, about 1 min longer. Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.


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Recipe by Chef1MOM~Connie
Photo by anniesnomsblog

Parmesan-Crusted Catfish Filets

Parmesan-Crusted Catfish Filets is a great fish dish. The seasonings are just right, and the Parmesan cheese adds delicious flavor. Fast, Easy and Healthy!

Parmesan Crusted Tilapia

This recipe is for 2, but I have easily doubled it for more.

This bakes so quickly that I often make a bunch of these fillets and eat them leftover for lunches.

You can use Tilapia if you can’t find catfish!

I almost always serve with Oven Roasted Asparagus and a Almond Orange Salad. For dessert it’s this easy Creamy Apple Dessert.

All very easy recipes, and very delicious.

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Parmesan-Crusted Catfish Filets
  • 3 -4 Catfish fillets depending on size
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • garlic powder
  • olive oil
  1. Thaw and wash the catfish fillets if frozen. Pat dry on paper towels.
  2. Combine the crumbs, Parmesan, Italian seasoning and garlic powder on a plate, mixing well.
  3. On a different plate, pour 1 tbsp lemon juice.
  4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your Parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge the fillet in the Parmesan mixture patting it all over to coat.
  6. Place in an oiled baking dish, repeat with remaining fillets.
  7. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  8. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

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Recipe based on one by MommyMakes
Photo by ~Leslie~

Cheesecake Factory Shrimp Scampi

This recipe is a decent clone of my favorite Cheesecake Factory Shrimp Scampi meal. All of my friends that have tried it have really enjoyed it and declare that it tastes just like Cheesecakes.

I was very skeptical about how this was going to turn out but it proved to be very good. Maybe not exactly like CCF but still very good!

It’s close enough that now whenever I have a taste for Cheesecake Factory Shrimp Scampi I can make a clone myself.

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Cheesecake Factory Shrimp Scampi
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins

Whenever I have a taste for Cheesecake Factory Shrimp Scampi I can make a clone myself.

Course: Main Course
Cuisine: American
Keyword: Cheesecake Factory Shrimp Scampi
Servings: 6
Calories: 295 kcal
  • 1 -2 lb fresh shrimp cleaned and deveined, and butterflied
  • 1 lb angel hair pasta
  • 1 diced tomato
  • 6 -8 whole garlic cloves
  • 1 shallot diced
  • 1 pint heavy cream
  • 1 cup dry white wine
  • olive oil
  • 5 -7 leaves fresh basil
  • 2 tablespoons Parmesan cheese finely grated
  • parsley
For the shrimp
  • milk
  • 2 tablespoons Parmesan cheese finely grated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big.
  2. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown.
  3. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
  4. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  5. In a separate pot, bring water to simmer. (for pasta later).
  6. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
  7. Bring pasta pot to a boil and add angel hair and cook.
  8. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

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Sausage Frittata – So Easy & So Good!

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Recipe based on by sirgat
Photo by Delicious as it Looks

Paula Deen Beer Battered Fish and Chips

I love Paula Deen recipes and this Paula Deen Beer Battered Fish and Chips recipe is near the top of my list. I made the batter pretty thick, which I prefer.

Paula Deen Beer Battered Fish and Chips

The batter gives a nice flavor to the fish without being overpowering and is nice and crispy.

One thing you should know about this recipe: Make sure your fish is dry. You don’t want to try to make this with wet and water-logged fish.

Pat it dry with a paper towel. It also helps to then rest the fish in the fridge or counter top to allow the fish to dry out even more.

Not using fresh fish can give you even more trouble.

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Paula Deen Beer Battered Fish and Chips
  • 4 large baking potatoes cut into French fry strips
Beer Batter
  • 1 12 ounce bottle beer
  • 2 cups all-purpose flour
  • 1/2 teaspoon house seasoning recipe follows
  • 1 1/2 lbs cod fish fillets skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
House Seasoning
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  1. In a Dutch oven, heat oil to 375 degrees F. Preheat oven to 225 degrees Farenheit.
  2. Fry the potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
  3. Hold in low oven to keep warm while cooking the fish.
  1. In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
  2. Pat the fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
  3. Coat pieces of fish in beer batter and slide into oil as coated.
  4. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
  5. Transfer to a paper towel-lined baking sheet and keep warm in oven.
  6. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
  7. Serve fish with French fries.
  8. For the House Seasoning: Mix the ingredients together and store in an airtight container for up to 6 months.

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Recipe based on one by Iron Woman
Photo by lazyme

Southern Fried Salmon Patties

Southern Fried Salmon patties were a regular on the dinner table when I was growing up. I suspect it was because canned salmon was fairly cheap and we didn’t have much money.

This recipe is very reminiscent of how my mother used to make them back in the day!

I can’t tell you how long I looked for this specific recipe! All the others I’ve seen called for breadcrumbs and no mayo. If this is not the recipe my mom used it is darned close.

They are extremely quick and easy and very moist when done. This dish is now in my monthly rotation along with pinto beans, stewed potatoes, and cornbread.

Just like my mom served so long ago!

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Southern Fried Salmon Patties
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Southern Fried Salmon Patties was a regular at our house when I was growing up.

Course: Main Course
Cuisine: American
Keyword: Southern Fried Salmon Patties
Servings: 6
Calories: 365 kcal
  • 1 14 3/4 ounce canned salmon
  • 1/4 cup onion finely chopped
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1 egg
  • 3 tablespoons mayonnaise
  1. Open the salmon and drain thoroughly. Place the drained salmon in mixing bowl and flake evenly with a fork. Add the onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.

  2. Shape the mixture into patties about the size of an average burger or less.

  3. Cook in oil in skillet over medium heat until browned on each sides. Turn once while frying.

Recipe Notes

The mayonnaise helps the patties hold their shape and keeps them from being too dry.



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Recipe based on one by Dari Donovan
Photo by Lori Mama

Cajun Pecan Catfish

I try to eat fish at least once or twice a week. This Cajun Pecan Catfish recipe adds some variety to my menu.

Cajun Pecan Catfish

I mean I am from the South but even us Southerners get tired of fried catfish all the time!

This recipe came from a Catfish Festival a friend of mine attended. She was so impressed with it that she got the recipe and passed it on to me.

I’m so glad she did. It’s delicious!

The recipe will also work with other types of fish. Try it with the catfish first and then branch out.

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Cajun Pecan Catfish
  • 1 lb catfish fillet
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon cajun seasoning Tony Chachere's
  • 1 teaspoon thyme
  • 1/3 cup pecans chopped
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon dry breadcrumbs
  • 1 tablespoon parsley chopped
  1. Preheat oven to 425 degrees.
  2. Coat a shallow baking dish with nonstick cooking spray. Place the fish in the pan and set aside.
  3. Combine the oil, Cajun seasoning, lemon juice and thyme in a small bowl and mix well. Spoon or brush half of the mixture on the fish.
  4. Combine the breadcrumbs, chopped pecans, parsley, Parmesan cheese and the remaining half of the oil mixture in a small bowl and mix well. Spread mixture onto fish filets.
  5. Bake for 10 to 15 minutes (longer depending on the thickness of the fish) or until fish flakes easily.
  6. Garnish with parsley sprigs and lemon wedges.
Recipe Notes

Garnish with parsley sprigs and lemon wedges.

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Recipe based on one by Sherrybeth
Photo by Geema

Garlic Shrimp Pasta – Quick & Easy

This Garlic Shrimp Pasta is great to make on a weeknight. It’s so quick, easy and delicious! It’s nice that the cook is in control of the outcome of this recipe.

You can do so many different things to create a variety of dishes.

Add some lemon juice to the shrimp just before tossing in the pasta and toss in a good amount of Parmesan cheese, allowing it to melt in before serving.

You can also add a little wine and Alfredo sauce, plus some chives and mushrooms.

For seasonings in addition to salt, pepper and Italian seasonings, add in some McCormick’s Perfect Pinch “Roasted Garlic & Bell Pepper” and “Lemon Herb.”

Most anything you do it’ll come out fantastic!

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Garlic Shrimp Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Pasta tossed with a garlicy shrimp and butter sauce! 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 210 kcal
  • 1 lb medium shrimp deveined and tails removed
  • 1 lb spaghetti noodles more or less, depending on family size
  • 6 -8 garlic cloves according to personal taste, minced
  • 1/4 cup butter
  • olive oil 3 drizzles
  • Italian seasoning
  • fresh ground pepper
  • red pepper flakes
  • salt
  • herbs according to taste
  1. Boil the pasta in the water until tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  2. While the pasta is boiling, wash the shrimp. Melt the butter over medium heat. Add shrimp and let it cook until a little pink and starting to curl. Then add the garlic.
  3. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  4. Add the pasta to the skillet. Add the seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  5. Keep tossing all the ingredients around in the skillet until all is incorporated and hot. Enjoy!

Enjoy this Garlic Shrimp Pasta!

Up Next:

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Recipe based on one by Jessica K
Photo By Dine & Dish

Baked Parmesan Fish

Baked Parmesan Fish is a great dish for weight loss but let’s face it. You can’t lose weight with just one dish. However, you can throw in healthy dishes here and there that help.

Baked Parmesan Fish

You can use most any fish fillet with this recipe. Parmesan from a can is OK but treat yourself and use a good quality cheese that you grate fresh yourself. You will be oh so happy that you did.

Whether you lose weight with this dish or not it’s definitely a healthier and tastier way to serve fish. Give it a try!

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Baked Parmesan Fish For Weight Loss
  • 16 ounces fish fillets
  • 1 egg
  • 2 tablespoons milk
  • 1/3 cup parmesan cheese grated
  • 2 tablespoons flour
  • 1/2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Beat the egg and milk in a shallow bowl and set aside.
  2. In a zipper bag combine the breading ingredients. One at a time dip the fillets in egg, shake off excess and turn or shake in the breading in the bag.
  3. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until the fish flakes easily with a fork.

Serve with lemon wedges.

Based on a recipe by Mama’s Kitchen (Hope)
Photo by Marg (CaymanDesigns)

Asiago Parmesan Tilapia

This Asiago Parmesan Tilapia is such a delicious, simple, and quick to make recipe….. Under 20 minutes. Quick enough for a week day meal. The bake time is perfect and the cheese is nice and bubbly.

Asiago Parmesan Tilapia

I love fish recipes with a mayo type coating. It keeps the fish nice and moist. No dry fish here!

The first time I used tilapia like the recipe calls for but I’ve also used catfish. I think this would work with any mild white fish.

This will be a staple at my house, and I’ll use it with whatever fish my neighbor catches…..

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Asiago Parmesan Tilapia
  • 12 -16 ounces tilapia fillets thawed
  • 1/2-1 lemon juiced!
  • 1 -2 tablespoon mayonnaise
  • 1/4 cup shredded parmesan cheese freshly shredded or grated is best!
  • black peppercorns freshly ground (to taste!)
  • 4 tablespoons shredded asiago cheese
  1. Preheat oven to 425°F.
  2. Spray a 13x9 Pyrex dish with cooking spray.
  3. Combine the lemon juice, mayonnaise, Parmesan cheese, and black pepper in a bowl.
  4. Place the thawed tilapia fillets in the baking dish ~ top with mayo/parmesan cheese mixture ~ spread to cover fillets.
  5. Bake at 425F for 10-12 minutes, just until fish flakes.
  6. Top baked fillets with grated asiago cheese ~ (about one tablespoon per fillet). Bake 5 more minutes until asiago cheese is lightly browned.

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Hush Puppy Fried Shrimp
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Recipe by Kerfuffle-Upon-Wincle
Photo by Andi of Longmeadow Farm

Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

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This is based on a Cambodian recipe called Pa-con char tapeng P’rang. It’s much easier to make than it is to pronounce that name. It uses mostly common ingredients, well if you call oyster sauce common.

Once everything is prepped this recipe goes together quick.

Serving the shrimp over brown or white rice makes for a very enjoyable lunch.

Shrimp and Asparagus Stir Fry

1 lb shrimp, peeled and de-veined
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water
1 tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, sliced
1 lb asparagus, cut into 2-inch pieces
1 green onion, chopped


In a large bowl, place the shrimp, seasoning with salt and pepper; set aside.

In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.

Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.

Once shrimps become opaque and a pink color, add the asparagus.

Stir in the cornstarch mixture and stir until the sauce thickens; remove from the heat and stir in the green onion.

Serve with hot white rice as desired. Enjoy!

More recipes you might enjoy.

Hush Puppy Fried Shrimp
Seared Cajun Shrimp With Creamy Lemon Butter Sauce
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Recipe by threeovens
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