- 8 ounces uncooked dried linguine or spaghetti
- 6 tablespoons Ultra Creamy Butter
- 1/2 cup chopped onion or shallots
- 12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained
- 1 medium (1 cup) green bell pepper, coarsely chopped
- 1 teaspoon finely chopped fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup Heavy Whipping Cream or Half & Half
- 1 tablespoon all-purpose flour
- 5 to 6 (2 cups) Roma tomatoes, cubed 1/2-inch
- 1 tablespoon chopped fresh basil leaves
- 1/2 cup freshly shredded Parmesan cheese

- For chile lime butter
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely grated fresh lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
- 1/2 teaspoon salt
- For fish
- 6 (5- to 6-oz) pieces skinless tilapia fillet
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil

- lb Grouper Fish File or(any seafood)
- 2 oz Chopped Garlic
- 2 oz chopped Green Onion & Shallot
- Extra virgin Olive Oi as needed
- Lemon Pepper to taste
- Salt to taste
- 1/4 Cup Wine or Beer
- Dash of Italian Seasoning

- 1 lb. Phillips Crab Meat
- 1 egg
- 2 tsp. Worcestershire sauce
- 1/4 tsp. dry mustard
- 2 Tbsp. mayonnaise
- 1 tsp. lemon juice
- 1 Tbsp. mustard
- 1 Tbsp. melted butter
- 1 tsp. parsley flakes
- 1 tsp. Phillips Seafood Seasoning
- 1/2 cup breadcrumbs

- 1 package of mac and cheese of any type (usually about 4 oz) my latest fav is velveta shells and cheese.
- 1 can tuna in water (usually 2 oz drained)
- 1 cup of a tomato sauce of choice (my current fav is Classica Fire Roasted Tomato & Garlic)

- 1 tablespoon olive oil
- 3/4 pound peeled and deveined large shrimp
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup thinly sliced Spanish chorizo sausage (about 2 ounces)
- 2 (2-ounce) skinless, boneless chicken thighs, quartered
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/2 cup chopped tomato
- 1 tablespoon capers, drained
- 1/4 teaspoon saffron threads, crushed
- 1 cup Arborio rice or other short-grain rice
- 2/3 cup white wine
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/2 cup frozen green peas
- 1/4 cup water
- 18 mussels (about 3/4 pound), scrubbed and debearded
- 2 1/2 tablespoons chopped bottled roasted red bell pepper
- 2 tablespoons chopped fresh cilantro

- 1 16 oz Tiliapia fish Fillets
- 1 16 oz Classico traditional sweet basil tomato sauce
- 1 6 oz shredded Parmesan cheese
- 1 large onion diced in 1 inch chunks
- 1 green bell pepper diced in 1 inch chunks
- 1 yellow bell pepper diced in 1 inch chunks
- 1 red bell pepper diced in 1 inch chunks
- 1 teas minced garlic
- Extra virgin Olive oil as needed
- lemon pepper to taste
- 2 0z of vodka ,1/4 cup beer or white wine.

- 1/2 cup dry breadcrumbs
- 2 tablespoons finely chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon hot sauce
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia or snapper fillets
- 1 tablespoon vegetable oil, divided
- 4 lemon wedges

- cooking oil
- 1/2 tsp salt
- 1/4 tsp vitsin
- 2 tbs of soy sauce
- garlic
- onion
- 2 pcs red chilli
- 1/4 of glass sprite drinks
- 3 pcs. eggplant
- 1/2 kilo shrimps