xiaoxl/recipe_data huggingface dataset:
Grandma's Old-fashioned Sweet Relish


Ingredients:
cucumbers, onion, sea salt, vinegar, sugar, turmeric, celery seeds, ground cloves, mustard seeds

Directions:
Combine cukes, onions, ice and salt.
Let stand for 2 hours,.
then drain.
Mix the next 6 ingredients in a large pot.
Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
While still hot, seal in sterilized jars.
As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.
Carrot Cake Muffins With Cream Cheese Icing and Carrot


Ingredients:
eggs, self raising flour, caster sugar, ground cinnamon, carrots, crushed pineapple, butter, cream cheese

Directions:
preheat oven to 170-180 degrees depending on how hot your oven is.
grease 6 hole texas muffin pan or a normal 12 muffin pan.
mix oil, eggs, flour,sugar, cinnamon in bowl with spoon.
stir in carrots and pineapple.
pour mixture into muffin pan holes.
bake in oven about 30-35 minutes.
stand cakes 5 min before turning out onto wire rack.
turn cakes so tops are up to cool.
make cream cheese icing and mini carrots.
spread with icing and place carrots on cake.
cream cheese icing.
beat butter and cream cheese til light and fluffy.
beat in icing sugar gradually.
mini carrots.
put apricots in a cup of boiling water to cover stand 10 minute.
drain apricots dry with paper.
cut snake into six 3 cm lengths.
place one snake piece at the top of apricot half roll apricot around snake allowing to stick out of the top of the apricot and make several think cuts to look like a leaf.
or use green coloured cream cheese icing mix and place at top of apricot on muffin to look like leaf.
Lychee Lemonade


Ingredients:
lychees in heavy syrup, water, lemon, mint

Directions:
Combine lychees (with syrup], lemonade concentrate, and water in blender.
Blend until smooth.
Serve over ice.
Garnish with lemon slices and mint sprigs.
Beef Rendang


Ingredients:
fresh lemongrass, red chilies, onion, garlic, fresh ginger, onion, ground coriander, ground turmeric, ground cumin, cinnamon stick, curry leaves, brown sugar, coconut cream, lemon juice

Directions:
Cut beef into 3cm pieces.
Process lemongrass, chillies, onion, garlic and ginger until smooth.
Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
Add lemongrass mixture, cook, stirring until fragrant.
Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
Discard cinnamon, stick in juice.
Sourdough and Banana Pancakes
Category: breakfast-and-brunch
By Carolyn Meigs

A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.

Ingredients:
¾ cup all-purpose flour
1 ½ tablespoons white sugar
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1  ripe banana
½ cup sourdough starter
½ cup sour cream
1  egg, lightly beaten
2 tablespoons butter, softened
½ teaspoon vanilla extract
½ cup milk, or as needed
1 tablespoon butter, melted, divided

Directions:
Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl. Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain. Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 pancakes

Calories: 172.7
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 20.5 g
Sugars: 5.3 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 39.5 mg
Sodium: 246.9 mg
Chocolate Peanut Butter Balls


Ingredients:
crunchy peanut butter, margarine, butter, powdered sugar, vegetable shortening

Directions:
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S® RICE KRISPIES® cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Berry Good Chicken


Ingredients:
red currant jelly, red wine vinegar, skinless chicken breast halves, blackberry

Directions:
Whisk, over low heat, the red current jelly, vinegars and salt& pepper.
Simmer 5 minutes (you can do this ahead of time and put it in a jar in the fridge].
Heat oven to 375F degrees line a baking dish with foil.
Brush chicken all over with the sauce, place in a baking dish and bake for 20-30 minutes  (depending on the size and if boneless or bone in].
When chicken is done heat the remaining sauce and stir in the blackberries cook about 2 minutes.
Place chicken on a platter and pour the sauce over, serve.
Simple Peanut Butter Chocolate Fudge


Ingredients:
sugar, milk, peanut butter, vanilla, chocolate chips

Directions:
Mix sugar and milk in medium saucepan.  Bring to boil over medium heat and let boil for 3 minutes.
Remove from heat and stir in peanut butter and vanilla.  Finally mix in chocolate chips.
Line 8 x 8 baking dish with parchment / wax paper leaving extra hanging over edge.
Pour fudge mixture into the baking dish.
Cool in fridge until firm, approximately 1 hour.
Once the fudge has set, simply lift parchment and fudge from pan and cut into 1 - 1 1/2 in squares.
Chicken Avocado Salad


Ingredients:
boneless chicken breasts, avocado, lime juice, onion, grape tomatoes

Directions:
Cut cooked chicken breasts in 1/2 inch cubes.
Mash avocado until smooth consistency. Add lime juice and mix till well blended. Add chopped onions, tomato slices, and chicken. Mix till evenly coated.
Salt to taste and enjoy!
Chocolate-Applesauce-Flax Seed Bars


Ingredients:
all-purpose flour, sugar, Splenda granular, cinnamon, nutmeg, allspice, flax seed, unsweetened applesauce, baking soda, canola oil, walnuts, raisins

Directions:
Preheat oven to 375°F.
Spray a 9x13-inch baking pan with cooking spray.
Place flour, sugar, Splenda, flax seeds, cocoa and spices in a mixer bowl and mix at low speed to blend well.
Heat applesauce in a glass bowl in microwave for about 2 minutes until hot.  Stir in baking soda.  (DO NOT USE COLD APPLESAUCE!].
Add to dry mix with oil, nuts and raisins.  Mix at medium speed until creamy.  Spread batter into baking pan.
Bake 20-25 minutes, or until bars pull away from sides of pan.  Cool on wire rack.  Cut into 18 bars.
Exchanges: 1 starch and 1 fat; or 1 carbohydrate choice.
Slow Cooker Funeral Potatoes (Hash Brown Casserole)
Category: side-dish
By Soup Loving Nicole

The hash brown casserole (aka funeral potatoes) have always been a food day favorite at my work but the topic came up and I discovered that my husband had never had it. I needed my oven for other things so I came up with this slow cooker version. I also chose to use potato chips over the traditional cereal topping but either will work.

Ingredients:
1 bag (32 oz.) frozen diced potatoes
1 (10.5 ounce) can  condensed cream of celery soup
1 small onion, finely chopped
2 cups shredded Cheddar cheese, divided
1 cup sour cream
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
½ cup kettle-cooked potato chips

Directions:
Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker. Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off. Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 337
Fat: 21.8 g
Saturated fat: 12.5 g
Carbohydrates: 24.6 g
Sugars: 1.1 g
Dietary fiber: 1.9 g
Protein: 10.2 g
Cholesterol: 54.2 mg
Sodium: 1087.3 mg
Fried-Chicken Salad


Ingredients:
all-purpose flour, garlic powder, dried thyme, salt, pepper, boneless skinless chicken breast, low-fat buttermilk, olive oil, romaine lettuce, blue cheese

Directions:
Combine first 6 ingredients in a shallow dish. Stir well and set aside.
Combine chicken and buttermilk in a bowl and stir. Cover and marinate in refrigerator for 30 minutes.
Drain the chicken strips and dredge a few at a time in breadcrumb mixture, tossing to coat.
Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet. Cook 3 minutes on each side or until done.
Arrange 1 cup of lettuce on each of 4 plates and divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
Enjoy as lunch or light dinner with couple of slices of garlic bread.
Melinda's Porcupine Meatballs
Category: main-dish
By Melinda S.

This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.

Ingredients:
1 pound ground beef
½ cup uncooked white rice
½ cup water
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water, or more as needed
2 teaspoons Worcestershire sauce

Directions:
Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 319.1
Fat: 13.7 g
Saturated fat: 5.3 g
Carbohydrates: 26.1 g
Sugars: 5.1 g
Dietary fiber: 2 g
Protein: 22.2 g
Cholesterol: 68.8 mg
Sodium: 1414.5 mg
Frittata D'aosta--mushroom and Cheese


Ingredients:
potatoes, sweet onions, garlic cloves, mushroom, eggs, heavy cream, fresh basil leaves, dried basil leaves, mozzarella cheese, cheddar cheese, extra virgin olive oil, parmesan cheese, romano cheese

Directions:
First, for ease in assembling, prepare all the ingredients.  Preheat the oven to 350°F.
In a large mixing bowl whip together the eggs and cream.  Add the cheeses and mix.
In a large, oven proof skillet, spray non stick spray.  Heat pan to hot and add 3-4 tablespoons Olive Oil (enough to cover bottom but not deep].  Heat til olive oil is ripply, then lower heat.  Saute the onions, mushrooms and garlic til just barely caramelized.  Add the potatoes and basil, salt and pepper, and if you choose the optionals, add them now.  Cover and cook for about 15 minutes on med low just flipping the potatoes, etc., occasionally til slightly browned and cooked through, being careful not to burn. (If it looks like it's trying to "act up", just add a touch more of oil].
Remove from heat.
Pour in the egg/cheese mixture, tapping down and slightly mixing to make sure egg/cheese mixture is evenly distributed.
Bake in 350°F oven, uncovered for 45-50 minutes and does not "jiggle".  Let stand 15 minutes to settle.  Slice as you'd like (I slice like a pie].  Sprinkle with either Parmesan or Romano cheese and serve.  Yummy!
PS  Reheats great in microwave the next day and the flavor and texture are fantastic!  Does not get watery at all.
Bread Maker Italian Herb Bread (1.5 Lbs)


Ingredients:
water, olive oil, sugar, salt, dried basil, rosemary, bread flour

Directions:
Add ingredients to break maker pan in the order listed., Use white bread cycle with a light or medium crust setting.
Easter Sunday Cheesecake


Ingredients:
margarine, sugar, graham crackers, cream cheese, eggs, sugar, vanilla, lemon juice, sour cream, sugar, vanilla, frozen raspberries, frozen blueberries, sugar, cornstarch, lemon juice

Directions:
Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
Press down to form crust.
Bake at 350 for 8 minutes.
While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
Pour over crust.
Bake at 350 for 30 minutes.
Cool completely.
Make TOPPING: Mix sour cream, sugar, and vanilla well.
Pour on top of cheesecake.
Bake at 400 for 5 minutes.
Cool 6-8 hours or overnight.
Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
Stir in juice and lemon juice.
Microwave on HIGH for 3-5 minutes, until thick.
Stir occasionally.
Stir in fruit; cool completely.
Pour over cheesecake and serve.
(For a shortcut, you may also use canned pie fruit filling instead of the sauce].
Fast, Thin, and Crispy Crust Pizza


Ingredients:
quick-rising yeast, dry yeast, granulated sugar, water, all-purpose flour, salt, olive oil

Directions:
In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.].
In a medium bowl, combine flour and salt, set aside.
Add the liquid yeast mixture (and olive oil if using] to the dry ingredients and stir until well combined.
Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan] and build your pizza.
I brush the formed dough very lightly with olive oil (optional], then pizza sauce (not too generously], cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using] and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board]. To remove from food processor bowl, flour your hands well, form dough into a ball (or balls] and shape as directed.
Soft Pretzels (Pareve)


Ingredients:
warm water, warm water, dry yeast, brown sugar, flour, baking soda, kosher salt

Directions:
In a large bowl for your mixer, mix 2 Tablespoons warm water with yeast to dissolve.
Stir in remaining warm water and brown sugar.
Using the dough hook, gradually add the  flour until it forms a ball.
Turn out onto a work surface and knead until smooth.
Preheat your oven to 475f.
Spray 2 baking sheets with non-stick spray.
Bring 2 quarts water and the baking soda to a boil.
Cut dough into golf ball-size pieces, then roll into ½” thick “worms”.
Boil for 30 seconds, then drain and place on baking sheet.
Sprinkle with kosher salt.
Bake for 8 minutes or until golden brown.
Serve with mustard, melted cheese or just eat them plain!
Simply Seared Scallops
Category: seafood
By Stephanie Karek

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Ingredients:
12  sea scallops, tough muscles removed
½  lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

Directions:
Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side. Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 12 scallops

Calories: 170.2
Fat: 9.3 g
Saturated fat: 2.1 g
Carbohydrates: 2.7 g
Dietary fiber: 0.1 g
Protein: 18 g
Cholesterol: 38.9 mg
Sodium: 320.2 mg
Elegant Easy Adult Dessert


Ingredients:
vanilla ice cream, granola cereal, raspberries, Creme de Cacao

Directions:
"In a martini glass, lay a small scoop of ice cream in the bottom, sprinkle granola over the top and dress with some fresh raspberries and top with Cream de Coco."
Baked Cheddar and Tomato Rice


Ingredients:
onion, garlic clove, long grain rice, chopped tomatoes, cheddar cheese

Directions:
Heat oven to 180c/160c fan/gas 4.
Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
~Add  garlic and cook another minute.
Stir in the rice and when fully coated with oil add the stock and tomatoes.
Season.
Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
Scatter the cheese over, cover  and bake in oven for about 30 minutes till rice is tender.
Stand for 5 minutes before serving.
For Vegetarian use the 1 liter vegetable stock not the Chicken stock.
Spectacular Overnight Slaw Recipe
Category: salad
By bfr610

To come up with this dish, I used a number of different recipes plus some ideas of my own. It's great for potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it I'm inundated with recipe requests.

Ingredients:
1 head cabbage, shredded
1  red onion, thinly sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup shredded carrots
½ cup sliced pimiento-stuffed olives
½ cup white wine vinegar
½ cup canola oil
½ cup white sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Directions:
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl. Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir  until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.

Prep time: 10 mins
Cook time: 5 mins
Total time: 8 hrs 15 mins
Yields: 16 servings

Calories: 120.9
Fat: 8 g
Saturated fat: 0.7 g
Carbohydrates: 12.5 g
Sugars: 9.4 g
Dietary fiber: 2.4 g
Protein: 1.3 g
Sodium: 323.4 mg
Deceptively Delicious Vegan Chocolate Cookies


Ingredients:
applesauce, sugar, water, salt, baking soda, flour

Directions:
Cream applesauce, oil, sugar and 1 T water.
Mix in remaining 2-3 T of water and beat well.
In a separate bowl, mix dry ingredients.
Add to applesauce mixture and mix until combined.
If applicable, add chocolate chips last.
Refrigerate for 30 minutes to an hour.
Preheat oven 400°F and grease a cookie sheet well.
Make approximately 24 balls (or you can do drop cookies].
Bake for approximately 8 minutes—they should be very puffy.  Be careful not to over-bake as they will become quite hard when cooled.
Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Lemon Rosemary Mini-Muffins


Ingredients:
sea salt, baking soda, eggs, fresh rosemary, lemon zest

Directions:
In a large bowl, combine coconut flour, salt and baking soda., In a smaller bowl, blend together eggs, agave and oil., Blend wet ingredients into dry, then blend in rosemary and lemon zest., Scoop batter 1 tablespoon at a time into greased mini muffin tins., Bake at 350° for 7-8 minutes., Cool then remove from muffin tins and serve.
10 Minute Cream of Mushroom Soup


Ingredients:
mushrooms, water, butter, onion, all-purpose flour, seasoning salt, evaporated milk

Directions:
Drain mushroom liquid into a measuring cup, and add water to make 2 cups.
Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.
Stir in flour and seasoning salt.
Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.
Add mushrooms and cook until mixture comes to a boil.
Oven-Fried Chicken
Category: meat-and-poultry
By Jill D

Fried chicken doesn't get much better than this. It's really good.

Ingredients:
1 cup buttermilk baking mix
⅓ cup chopped pecans
2 teaspoons paprika
½ teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon dried sage
1 (2 to 3 pound) whole chicken, cut into pieces
½ cup evaporated milk
⅓ teaspoon butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish. In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage. Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine. Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

Yields: 6 to 8 servings

Calories: 470
Fat: 30 g
Saturated fat: 8.3 g
Carbohydrates: 15.4 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 33.4 g
Cholesterol: 127.3 mg
Sodium: 630.1 mg
Shrimp Pasta with Lemon-Butter Sauce
Category: pasta-and-noodles
By Pamela Leyva

If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.

Ingredients:
½ (16 ounce) package angel hair pasta
1 ½ medium lemons
1 cup chicken stock, or more as needed
2 tablespoons salted butter, divided
1 pound uncooked shrimp, shelled and deveined
1 teaspoon dried parsley, or to taste
salt and ground black pepper to taste
2 medium tomatoes, cubed
1 cup shredded Parmesan cheese, or more to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside. Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes. Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in. Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 403.3
Fat: 14.1 g
Saturated fat: 7.5 g
Carbohydrates: 38.5 g
Sugars: 2.8 g
Dietary fiber: 4.6 g
Protein: 33.3 g
Cholesterol: 202.4 mg
Sodium: 869.7 mg