2 tablespoons butter 2 tablespoons olive oil 1/2 cup thinly sliced fennel (optional) 5 cloves garlic, minced 1/4 cup white wine or stock 1 1/2 teaspoons kosher salt, plus more as needed 1/2 ...

4. Turn the heat to medium-high and add the shrimp. Cook, stirring often, for 2 minutes or until the shrimp start to turn opaque. 5. Add the red pepper and cherry tomatoes.

1 (14.5-ounce) can diced tomatoes ¾ teaspoon kosher salt, plus more if needed ½ cup old-fashioned or stone-ground grits 1 cup whole milk ¾ccup shredded cheddar cheese (3 ounces) 2 tablespoons ...

Using the sauté feature, cook the shrimp for 5-6 minutes, stirring frequently to prevent burning. Once the shrimp and pasta are cooked, add the Parmesan, arugula and basil.

Of all the breakthroughs I’ve had in the Instant Pot this summer, the best might be bonding over the device with my mom. She’s been getting creative with that 6-quarter mul… ...