After a long day, the last thing you want to do is spend hours in the kitchen preparing dinner. Whether you’re cooking for yourself, your family, or friends, having a collection of easy, flavorful recipes can be a game-changer. That’s why I’ve compiled a list of five quick and delicious dinner recipes you can whip up in no time. From light and refreshing options like Baked Salmon with Dill Sauce to hearty and comforting classics like Chicken Alfredo Pasta, these dishes are perfect for any night of the week.
Each recipe is flavorful, made with simple ingredients, and designed to satisfy without requiring a culinary degree. So, if you want to add variety to your dinner routine or need something quick and satisfying, these recipes will become your new favorite. Let’s dive in and discover your next dinner delight!
Garlic Butter Shrimp Pasta: Dinner Recipes
Ingredients:
- For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- For the Pasta:
- 8 oz (225g) spaghetti or linguine
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Extra chopped parsley for garnish
Instructions:
- Cook the Pasta:
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Shrimp:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they are pink and opaque.
- Stir in the fresh lemon juice and chopped parsley, tossing to coat the shrimp evenly. Remove the shrimp from the skillet and set aside.
- Combine Pasta and Shrimp:
- In the same skillet, add the cooked pasta and drizzle with olive oil. Toss the pasta in the garlic butter sauce left in the pan.
- Stir in the grated Parmesan cheese and season with additional salt and pepper to taste.
- Serve:
- Plate the pasta and top with the cooked shrimp. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese if desired.
- Optional Sides:
- Serve with a simple green salad or garlic bread for a complete meal.
Lemon Herb Chicken with Roasted Vegetables
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 lb (450g) baby potatoes, halved
- 1 lb (450g) carrots, cut into sticks
- 1 lb (450g) broccoli florets
Instructions:
- Marinate the Chicken:
- Mix olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper in a bowl. Add chicken breasts, coating them well. Let them marinate for at least 30 minutes.
- Roast the Vegetables:
- Preheat the oven to 400°F (200°C). Place the potatoes and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes.
- Cook the Chicken:
- Heat a grill pan or regular pan over medium-high heat. Cook the marinated chicken on each side for 5-6 minutes until fully cooked.
- Finish Roasting:
- After 20 minutes, add the broccoli to the baking sheet with the other vegetables and roast for an additional 10-15 minutes.
- Serve:
- Serve the chicken with the roasted vegetables on the side. Garnish with fresh herbs if desired.
Beef and Broccoli Stir-Fry
Ingredients:
- 1 lb (450g) flank steak, sliced thinly
- 3 cups broccoli florets
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice for serving
Instructions:
- Cook the Beef:
- Heat oil in a large pan or wok over medium-high heat. Add sliced beef and cook until browned. Remove from pan and set aside.
- Cook the Broccoli:
- Add broccoli florets and stir-fry in the same pan for 4-5 minutes until tender but still crisp.
- Make the Sauce:
- Add garlic and ginger to the pan and cook for 1 minute. Stir in soy sauce, oyster sauce, and the cornstarch mixture. Cook until the sauce thickens.
- Combine and Serve:
- Return the beef to the pan and toss to coat with the sauce. Serve over cooked rice.
Baked Salmon with Dill Sauce
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 garlic clove, minced
Instructions:
- Bake the Salmon:
- Preheat the oven to 375°F (190°C). Place salmon fillets on a baking sheet, drizzle with olive oil, season with salt and pepper, and top with lemon slices. Bake for 15-20 minutes until cooked through.
- Make the Dill Sauce:
- Mix Greek yogurt, fresh dill, lemon juice, and minced garlic in a small bowl.
- Serve:
- Serve the salmon with the dill sauce on top or the side. Pair with steamed vegetables or a side salad.
Vegetarian Stuffed Peppers
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Prepare the Filling:
- Mix cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper in a large bowl.
- Stuff the Peppers:
- Stuff each bell pepper with the quinoa mixture. Place them upright in a baking dish.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese (if using), and bake for 10 minutes.
- Serve:
- Garnish with fresh cilantro and serve warm.
Chicken Alfredo Pasta
Ingredients:
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 8 oz (225g) fettuccine pasta
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the Pasta:
- Cook fettuccine according to package instructions. Drain and set aside.
- Cook the Chicken:
- In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until browned and cooked. Remove from pan and set aside.
- Make the Alfredo Sauce:
- In the same skillet, add minced garlic and cook for 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens.
- Combine and Serve:
- Add the cooked pasta and chicken to the sauce, tossing to coat. Garnish with fresh parsley and serve.
Pro Tip: Want to save even more time in the kitchen? Consider using an Instant Pot Duo 7-in-1 Electric Pressure Cooker. This versatile kitchen appliance can handle everything from pressure cooking to slow cooking, making meal prep a breeze. Plus, it’s perfect for cooking many of the recipes featured in this article!
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