Busy weeknights often leave little time for cooking. These recipes use simple ingredients and short steps to help you get dinner ready quickly. You will find a mix of one pan meals, easy pastas, and other ideas that work for families. Each recipe keeps things practical so you can avoid extra trips to the store. They are meant to give you reliable options when time is short.
Helpful Tips Before You Start
These ideas will help you move through the recipes with less stress on busy nights.
Read the full recipe first
Skim the steps and ingredients before you turn on the stove. This keeps you from pausing mid-cook to hunt for tools or missing items.
Stock a few key pantry items
Keep quick staples like canned beans, pasta, and broth on hand. They let you pull together most of these dinners without extra shopping.
Prep a couple of basics ahead
Chop onions or measure spices while you make breakfast or lunch. Having them ready cuts down active time once evening hits.
Pick one-pan or sheet-pan options
Many of the recipes use a single skillet or baking sheet. Fewer dishes means you finish cleanup faster and get to the rest of your night.
One-Pot Lemon Garlic Chicken and Rice
This one-pot meal brings together tender chicken and fluffy rice in a bright lemon garlic broth. It requires little hands-on time and leaves you with just one pot to clean after dinner.
The dish works well for weeknights when you need something filling without much effort. Lemon adds freshness while garlic and oregano give the rice and chicken a savory depth that feels satisfying.
Equipment
- Large Pot with Lid
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces, salt, and pepper. Cook for 5 to 6 minutes until the chicken is lightly browned on all sides.
- Stir in the minced garlic and dried oregano. Cook for 1 minute until the garlic becomes fragrant.
- Add the rice to the pot and stir to coat it with the oil and seasonings. Pour in the chicken broth along with the lemon zest and lemon juice.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 18 minutes without lifting the lid.
- Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in the chopped parsley.
- Serve the dish warm with lemon wedges on the side.
Notes
Cuisine: American
Equipment: Large Pot with Lid, Knife, Cutting Board, Measuring Cups
Sheet Pan Honey Mustard Salmon with Broccoli
This one-pan dinner combines flaky salmon with roasted broccoli for a quick weeknight meal. The honey mustard glaze gives it a balanced sweet and savory flavor with a touch of tang. It fits busy evenings when you want something healthy without much fuss or cleanup.
Everything cooks together on a single sheet pan so the broccoli turns tender with lightly browned edges while the salmon stays moist. The simple glaze brings the two together without extra steps or dishes.
Equipment
- Sheet Pan
- Mixing Bowl
- Pastry Brush
Ingredients
- 4 salmon fillets (6 ounces each)
- 4 cups broccoli florets
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- In a mixing bowl, stir together the honey, Dijon mustard, olive oil, minced garlic, salt, and black pepper until smooth.
- Add the broccoli florets to the bowl and toss until they are evenly coated with about half of the honey mustard mixture.
- Place the salmon fillets on the prepared sheet pan and brush the remaining honey mustard mixture over the top of each fillet.
- Spread the coated broccoli around the salmon in a single layer so it has room to roast.
- Bake for 15 to 18 minutes until the salmon flakes easily with a fork and the broccoli is tender with some browned edges.
- Serve hot with lemon wedges on the side.
Notes
Cuisine: American
Equipment: Sheet Pan, Mixing Bowl, Pastry Brush
Spicy Beef and Broccoli Stir-Fry
This stir-fry brings tender slices of beef and crisp broccoli together in a spicy sauce that comes together fast. It works well on busy weeknights when you want something hot and satisfying without spending hours in the kitchen. The flavors balance savory soy with a clear chili kick, and the texture stays lively thanks to quick high-heat cooking.
Equipment
- Large skillet
- Mixing bowl
- Knife
Ingredients
- 1 pound flank steak, thinly sliced
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- Cooked rice, for serving
- Sesame seeds and sliced green onions, for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 2 to 3 minutes until it browns on the edges. Remove the beef to a plate and set it aside.
- Add the remaining tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3 minutes until they turn bright green but still stay crisp.
- Return the beef to the skillet. Pour in the soy sauce and chili garlic sauce, then stir everything to coat evenly. Add the cornstarch slurry and stir for another minute until the sauce thickens and clings to the beef and broccoli.
- Drizzle the sesame oil over the top and give the mixture one final toss. Serve the stir-fry over cooked rice and finish with a sprinkle of sesame seeds and sliced green onions.
Notes
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Knife
Crispy Fish Tacos with Lime Slaw
These tacos bring crunch and bright flavor to the table without much effort. They work well for weeknights when you need a fast meal that still feels fresh. The fish turns golden and crisp while the lime slaw adds a cool, tangy contrast inside warm tortillas.
Equipment
- Large Skillet
- Mixing Bowl
- Tongs
Ingredients
- 1 lb white fish fillets such as cod or tilapia, cut into strips
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/4 cup mayonnaise
- 8 small corn tortillas
- Vegetable oil for frying
Instructions
- Mix the shredded cabbage, cilantro, lime juice, mayonnaise, and a pinch of salt in a bowl to make the slaw. Set it aside while you prepare the fish.
- Season the fish strips with chili powder, salt, and black pepper. Place the flour, beaten eggs, and panko in three separate shallow dishes.
- Dredge each fish strip in flour, dip it in egg, then coat it with panko. Press the crumbs on gently so they stick.
- Heat a thin layer of vegetable oil in a large skillet over medium heat. Add the fish strips in a single layer and cook for 3 to 4 minutes per side until golden and cooked through.
- Remove the fish to a plate lined with paper towels. Warm the corn tortillas in a dry skillet or directly over a low flame for about 30 seconds each.
- Fill each tortilla with a few pieces of crispy fish and a generous spoonful of lime slaw. Serve right away.
Notes
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Mixing Bowl, Tongs
Creamy Tuscan Sausage and Kale Pasta
This creamy Tuscan sausage and kale pasta comes together quickly for busy weeknights. Italian sausage brings bold flavor while kale wilts into the sauce for a hearty touch. The result is a rich, comforting bowl that feels special without much effort.
It works well when you want a filling dinner that still stays simple. The cream sauce clings to the pasta and balances the savory sausage with subtle garlic notes.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 12 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 4 cups chopped kale
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the diced onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Mix in the chopped sun-dried tomatoes and Italian seasoning. Cook for another minute to blend the flavors.
- Add the chopped kale and stir until it begins to wilt, about 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Season with salt and black pepper.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce. Stir in the grated Parmesan until melted and combined.
- Serve immediately while hot.
Notes
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander
Quick Thai Basil Chicken with Vegetables
This quick Thai basil chicken brings bold flavors to your table in under 30 minutes. It works great on hectic evenings when you need something satisfying without much fuss.
The dish features tender chicken and crisp vegetables tossed in a savory sauce, finished with fragrant Thai basil for a fresh, aromatic touch.
Equipment
- Large skillet
- Cutting board
- Knife
Ingredients
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 cup fresh Thai basil leaves
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced chicken thighs and cook for 5 to 6 minutes, stirring occasionally, until the pieces are browned and cooked through.
- Add the minced garlic and red pepper flakes to the skillet. Stir for 30 seconds until the garlic becomes fragrant.
- Add the sliced bell pepper, broccoli florets, and carrot slices. Stir-fry for 3 to 4 minutes until the vegetables start to soften but still retain some crunch.
- Pour in the soy sauce, fish sauce, and oyster sauce. Stir everything together and cook for another 2 minutes so the sauce coats the chicken and vegetables evenly.
- Remove the skillet from the heat and stir in the fresh Thai basil leaves until they just wilt.
- Spoon the chicken and vegetables over cooked jasmine rice and serve right away.
Notes
Cuisine: Thai
Equipment: Large skillet, Cutting board, Knife
Black Bean and Sweet Potato Quesadillas
These black bean and sweet potato quesadillas come together fast on hectic evenings. The sweet potatoes bring a creamy bite that balances the earthy beans and simple spices inside a crisp tortilla.
They work well as a meatless option when you need a filling dinner without much fuss. Each quesadilla offers a nice mix of soft filling and golden edges that hold up for quick meals.
Equipment
- Microwave
- Large skillet
- Mixing bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups shredded Monterey Jack cheese
- 8 medium flour tortillas
- 2 tablespoons butter
Instructions
- Place the cubed sweet potatoes in a microwave-safe bowl with a splash of water. Cover and cook for 6 to 8 minutes until soft, then mash lightly with a fork.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Stir in the black beans, cumin, chili powder, and salt. Add the mashed sweet potatoes and mix until the filling is well combined and warmed through, about 2 minutes. Remove from heat.
- Lay out four tortillas and sprinkle half the cheese over them. Divide the filling evenly on top, then add the remaining cheese and cover with the other four tortillas.
- Wipe the skillet clean if needed and melt half the butter over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden and the cheese melts. Repeat with the remaining butter and quesadillas.
- Cut into wedges and serve right away.
Notes
Cuisine: Mexican
Equipment: Microwave, Large skillet, Mixing bowl
Caprese Chicken Skillet with Balsamic Drizzle
This one-pan meal brings the bright flavors of a classic Caprese salad to a hearty chicken dinner. Juicy chicken cooks alongside sweet tomatoes and melty mozzarella, then finishes with a tangy balsamic drizzle that ties everything together. It comes together fast on busy evenings when you want something fresh without a lot of cleanup.
The result is a balanced plate with tender chicken, bursts of tomato, creamy cheese, and herbal notes from the basil. It feels restaurant-quality but uses simple steps that work well for weeknights.
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup balsamic vinegar
- Salt and black pepper to taste
Instructions
- Season both sides of the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 5 to 6 minutes per side until golden and cooked through. Remove the chicken to a plate and lower the heat to medium.
- Add the minced garlic to the same skillet and stir for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2 minutes until they begin to soften.
- Return the chicken to the skillet and top each piece with sliced mozzarella. Cover the skillet for 2 minutes to let the cheese melt.
- Drizzle the balsamic vinegar over the chicken and tomatoes. Sprinkle with torn basil leaves before serving.
Notes
Cuisine: Italian
Equipment: Large Skillet, Knife, Cutting Board
Coconut Shrimp Curry over Jasmine Rice
This dish brings a creamy, lightly spiced curry to the table in under 30 minutes, making it a reliable choice for weeknights when you need dinner fast. Tender shrimp cook quickly in a coconut sauce that pairs well with simple jasmine rice for a complete meal.
The flavors stay balanced with mild heat from curry paste, a touch of sweetness from coconut milk, and bright notes from lime. The texture comes from plump shrimp and crisp bell pepper against the soft rice.
Equipment
- Large skillet
- Medium saucepan
Ingredients
- 1 cup jasmine rice
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 red bell pepper, sliced
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the jasmine rice according to package directions in a medium saucepan and set it aside once finished.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until it starts to soften.
- Stir in the minced garlic and grated ginger, then cook for 30 seconds until fragrant.
- Add the red curry paste and sliced red bell pepper. Cook for 2 minutes, stirring to coat the vegetables.
- Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer.
- Add the shrimp to the skillet and cook for 3 to 4 minutes until they turn pink and opaque.
- Remove the skillet from heat. Stir in the lime juice and season with salt and pepper if needed.
- Spoon the rice into bowls and top with the shrimp curry. Finish with chopped cilantro.
Notes
Cuisine: Asian
Equipment: Large skillet, Medium saucepan
Turkey and Mushroom Stroganoff with Egg Noodles
This turkey and mushroom stroganoff with egg noodles brings a creamy, comforting meal to the table with minimal fuss. It works well on busy weeknights because it relies on one skillet and a single pot, so dinner stays simple from start to finish.
The dish combines lean ground turkey and earthy mushrooms in a light paprika sauce that clings to soft egg noodles. The result tastes hearty without feeling heavy, giving you a balanced plate that satisfies after a long day.
Equipment
- Large skillet
- Large pot
- Wooden spoon
- Colander
Ingredients
- 12 ounces egg noodles
- 1 pound ground turkey
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.
- Stir in the diced onion, sliced mushrooms, and minced garlic. Cook for 5 to 6 minutes until the vegetables soften.
- Sprinkle the flour and smoked paprika over the turkey mixture. Stir for one minute to coat everything evenly.
- Slowly pour in the chicken broth while stirring. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Remove the skillet from the heat and stir in the sour cream until the sauce is smooth. Season with salt and black pepper.
- Add the drained egg noodles to the skillet and toss gently to coat them in the sauce. Sprinkle with chopped fresh parsley before serving.
Notes
Cuisine: American
Equipment: Large skillet, Large pot, Wooden spoon, Colander
Mediterranean Grilled Chicken Bowls with Quinoa
These bowls bring together grilled chicken and fluffy quinoa with fresh Mediterranean flavors. They come together quickly and make a satisfying dinner when weeknights feel rushed. The result is a bright, herby meal with juicy chicken, crisp vegetables, and creamy feta that feels both light and filling.
The recipe works well for meal prep or last-minute cooking since most of the work happens on the grill and stovetop. Each bowl offers a mix of tender protein, nutty grains, and tangy toppings that balance nicely in every bite.
Equipment
- Grill
- Saucepan
- Mixing Bowl
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Rinse the quinoa under cold water. Place it in a saucepan with the water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, mix the olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Brush the mixture over both sides of the chicken breasts.
- Heat a grill or grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees. Remove from heat and let rest for 5 minutes before slicing.
- Divide the cooked quinoa among four bowls. Top each with sliced chicken, cherry tomatoes, cucumber, olives, and feta cheese.
- Sprinkle the chopped parsley over the bowls just before serving.
Notes
Cuisine: Mediterranean
Equipment: Grill, Saucepan, Mixing Bowl
Pork Fried Rice with Snap Peas and Carrots
This pork fried rice turns leftover rice into a fast dinner that feels fresh and filling. It works well on weeknights when you want a complete meal without extra sides or long prep.
The dish combines savory pork with crisp snap peas and sweet carrots for a mix of textures. A simple garlic and soy sauce base keeps the flavors balanced and familiar.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 4 cups cooked white rice, preferably day-old
- 1 pound pork tenderloin, cut into small cubes
- 2 cups sugar snap peas, trimmed
- 2 medium carrots, peeled and thinly sliced
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 2 green onions, sliced
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork cubes and cook until browned and cooked through, about 5 minutes. Season lightly with salt and pepper, then remove the pork to a plate.
- Add the remaining tablespoon of oil to the skillet. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the sliced carrots and snap peas. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set.
- Add the cooked rice and return the pork to the skillet. Pour in the soy sauce and stir everything together. Cook for another 2 minutes, breaking up any rice clumps, until heated through.
- Remove from heat and stir in the sliced green onions before serving.
Notes
Cuisine: Asian
Equipment: Large Skillet, Cutting Board, Knife
Cheesy Beef Enchilada Skillet
This one-pan meal brings the bold flavors of enchiladas to the table without the extra steps of rolling and baking. It works well on busy weeknights when you need a filling dinner that still feels comforting.
The dish combines savory ground beef with tangy enchilada sauce and soft tortilla strips, all topped with plenty of melted cheese. Each bite has a nice mix of hearty textures and familiar Mexican-inspired taste.
Equipment
- Large Skillet
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can pinto beans, drained and rinsed
- 8 corn tortillas, cut into strips
- 2 cups shredded Mexican cheese blend
- Salt and pepper to taste
- Fresh cilantro and sour cream for serving
Instructions
- Heat a large skillet over medium heat. Add the ground beef, diced onion, minced garlic, cumin, salt, and pepper. Cook until the beef is browned and the onion is soft. Drain any excess fat.
- Pour in the enchilada sauce and stir in the drained pinto beans. Let the mixture simmer for two minutes so the flavors combine.
- Add the tortilla strips to the skillet. Gently stir everything together until the strips are coated and begin to soften.
- Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook for two to three minutes until the cheese is fully melted.
- Remove from heat. Serve right away with fresh cilantro and sour cream on top.
Notes
Cuisine: Mexican
Equipment: Large Skillet
Garlic Butter Shrimp and Zucchini Noodles
This garlic butter shrimp with zucchini noodles makes a fast dinner when time is short. It uses simple ingredients to create a light meal that still feels satisfying on busy evenings.
The shrimp cook quickly in a garlic butter sauce while the zucchini noodles add a fresh, tender-crisp texture. A squeeze of lemon and fresh parsley keep the flavors bright and balanced.
Equipment
- Large Skillet
- Spiralizer
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchinis, spiralized into noodles
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the shrimp dry with paper towels and season them with the salt and black pepper.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until the butter melts.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then add the shrimp in a single layer.
- Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet along with the zucchini noodles. Toss gently for 2 to 3 minutes until the noodles are just warmed through but still firm.
- Return the shrimp to the skillet, add the lemon juice and chopped parsley, and toss everything together for 1 minute to combine.
Notes
Cuisine: American
Equipment: Large Skillet, Spiralizer
