Seafood Spaghetti Marinara

An easy seafood pasta recipe - classic Spaghetti Marinara. Pasta tossed in a luscious tomato sauce with mixed seafood - incredibly fast & easy to make!

Creamy baked fish on potato gratin

Creamy baked fish on potato gratin - it's sort of a casserole, sort of a pie, sort of a gratin. Cosy, rustic, effortless, chic!

Garlic Shrimp Mac and Cheese

This Garlic Shrimp Mac and Cheese has plump, juicy garlicky shrimp WITH silky creamy, cheesy macaroni AND a crunchy parmesan topping. Be still my beating heart! BONUS: It's all made in ONE POT!

Shrimp / Prawn Pasta with Lemon

Discover the restaurant secret of making a sauce using prawn shells - amazing flavour, quick and easy! This prawn pasta recipe will stand out from others you've tried thanks to this technique.

Baked Fish with Lemon Cream Sauce

Tender juicy baked fish with lemon cream sauce, all made in ONE baking dish in 15 minutes! The sauce is incredible - fresh, light yet creamy.

Creamy Pasta Bake "formula" - make with anything!

Here's creamy sauce to make a golden, bubbling creamy pasta bake using anything you have! Raw or cooked meat, canned tuna, any fresh, frozen or canned veg.

French in a Flash: Coquilles St. Jacques Pot Pies with Roasted Lemon

Coquilles St. Jacques are a French classic: sea scallops squatting in their own half shell beds, blanketed in a cozy, creamy sauce flavored with shallots and mushrooms and maybe some white wine. For an American version, I make them into pot pies.

Baked Parmesan Crusted Salmon with Lemon Cream Sauce

This Baked Parmesan Crusted Salmon is a stunning centrepiece salmon for Christmas dinner yet fast enough for midweek! Served with a Lemon Cream Sauce.

Seafood-Stuffed Shells

These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.

Shrimp Scampi With Pasta

Made with a garlicky bath of butter and olive oil, shrimp scampi is a great sauce for pasta. We punch up the flavor with dry vermouth, lemon juice and zest, and fresh parsley.