18 Quick Meals to Make

Like a master chef with a packed schedule, you're about to discover how to create restaurant-worthy meals in record time. You'll find that these 18 quick dishes combine fresh ingredients with smart preparation techniques to maximize flavor while minimizing kitchen time. From vibrant shrimp scampi to satisfying chicken fajitas, each recipe fits neatly into your busy lifestyle. Let's explore how you can transform basic ingredients into impressive meals in 30 minutes or less.

15-Minute Shrimp Scampi

Minute Shrimp Scampi is a classic Italian-American dish that combines succulent shrimp with a rich, garlicky butter sauce served over pasta. This elegant meal can be prepared in under 15 minutes, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.

The key to exceptional shrimp scampi lies in using fresh, high-quality ingredients and timing the cooking process precisely to avoid overcooking the shrimp. The sauce should be light yet flavorful, with the perfect balance of garlic, white wine, and lemon to complement the natural sweetness of the seafood.

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 6 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup olive oil
• 1/3 cup white wine
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Cook pasta according to package directions in salted water until al dente. Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Add shrimp to the pan in a single layer, cooking for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan.

Add white wine and lemon juice to the pan, scraping up any browned bits from the bottom. Let the sauce simmer and reduce for 2 minutes. Return shrimp to the pan, add the drained pasta, and toss everything together with fresh parsley, salt, and pepper until well combined and heated through.

For best results, avoid overcrowding the pan when cooking shrimp, as this can lead to steaming rather than proper searing. Choose shrimp that are uniform in size to ensure even cooking, and have all ingredients measured and ready before starting, as this dish comes together quickly. The pasta water can be reserved to thin the sauce if needed.

One-Pan Chicken Fajitas

One-Pan Chicken Fajitas combine the vibrant flavors of Mexican cuisine with the convenience of minimal cleanup. The combination of seasoned chicken strips, colorful bell peppers, and onions creates a sizzling dish that's perfect for busy weeknights or casual entertaining.

This recipe transforms simple ingredients into a restaurant-worthy meal in under 30 minutes. The key to perfect fajitas lies in achieving the right balance of spices and getting a nice char on both the vegetables and chicken while keeping them tender and juicy.

• 1½ pounds chicken breast, sliced into strips
• 3 bell peppers (red, yellow, green), sliced
• 1 large onion, sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8-10 flour tortillas
• Lime wedges for serving

Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until golden brown. Remove chicken and set aside. In the same pan, add peppers and onions, cooking until they begin to soften and develop a slight char, about 4-5 minutes. Return chicken to the pan with the vegetables, add all seasonings, and cook for an additional 2-3 minutes until everything is well combined and heated through.

For optimal flavor and texture, avoid overcrowding the pan, as this can lead to steaming rather than searing. Allow the pan to get hot before adding ingredients, and resist the urge to stir constantly – giving the ingredients time to develop a nice sear will enhance the overall taste. The dish can be served immediately with warm tortillas, or the filling can be kept warm in a low-temperature oven while preparing additional accompaniments like guacamole, sour cream, or shredded cheese.

Mediterranean Tuna Pasta

Mediterranean Tuna Pasta combines the classic flavors of the Mediterranean region with the convenience of canned tuna and pasta. This satisfying dish features briny olives, sweet cherry tomatoes, and aromatic herbs that transform simple pantry staples into a vibrant meal.

Perfect for busy weeknights, this recipe comes together in under 30 minutes and requires minimal preparation. The dish can be served hot or at room temperature, making it an excellent option for meal prep or casual entertaining.

Ingredients:

• 12 oz pasta (penne or rotini)
• 2 cans (5 oz each) chunk light tuna in olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, torn
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Cook pasta in salted water according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the tuna with its oil, cherry tomatoes, olives, lemon zest, and red pepper flakes. Cook for 2-3 minutes until tomatoes begin to soften.

Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the tuna mixture. Stir in lemon juice, fresh herbs, and Parmesan cheese. If needed, add reserved pasta water gradually to create a light sauce. Season with salt and black pepper to taste.

For best results, use tuna packed in olive oil rather than water, as it adds more flavor and richness to the dish. The pasta can be stored in an airtight container in the refrigerator for up to 3 days, though the fresh herbs may darken. If making ahead, consider adding fresh herbs just before serving.

Quick Beef Stir-Fry

The key to a successful stir-fry lies in the preparation. Having all ingredients cut and ready before heating the wok ensures quick cooking and prevents overcooking. The high heat seals in the meat's juices while keeping the vegetables crisp-tender.

• 1 pound flank steak, sliced thin against the grain
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked rice for serving

Marinate the sliced beef in 1 tablespoon soy sauce and black pepper for 10 minutes while preparing the vegetables. Mix remaining soy sauce, oyster sauce, and cornstarch in a small bowl to create the sauce.

Heat oil in a large wok or skillet over high heat until smoking. Add beef in a single layer and cook for 2-3 minutes until browned. Remove and set aside. Add vegetables to the same pan, starting with the firmest ones. Stir-fry for 2-3 minutes. Add garlic and ginger, cook for 30 seconds. Return beef to the pan, add the sauce mixture, and stir until thickened.

For best results, slice the beef as thin as possible and always against the grain for maximum tenderness. The wok or pan should be very hot before adding ingredients, and avoid overcrowding to ensure proper searing rather than steaming. If needed, cook in batches to maintain high heat and achieve the desired texture.

10-Minute Black Bean Tacos

Black bean tacos are a perfect solution for busy weeknights when you need a nutritious meal in minutes. These vegetarian-friendly tacos pack plenty of protein and fiber while delivering authentic Mexican flavors that the whole family will enjoy.

The beauty of this recipe lies in its simplicity and flexibility. Using canned black beans as the base, you can have these tacos ready in under 15 minutes, making them ideal for last-minute dinners or quick lunches. The combination of warm spices and fresh toppings creates a satisfying contrast of textures and temperatures.

• 2 (15 oz) cans black beans, drained and rinsed
• 8-10 corn or flour tortillas
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Lime wedges
• Diced tomatoes
• Shredded lettuce
• Diced avocado
• Shredded cheese
• Sour cream

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds. Add the drained black beans, cumin, chili powder, oregano, salt, and pepper. Mash some of the beans slightly with a potato masher or back of a spoon while heating through, creating a partially refried consistency. Warm the tortillas in a separate skillet or microwave.

Assemble the tacos by spooning the warm bean mixture into the tortillas and topping with your choice of fresh ingredients. For optimal texture, layer the cheese on the warm beans first so it melts slightly, followed by the cold toppings.

For best results, don't skip the step of warming the tortillas, as cold tortillas can crack and break. Store any leftover bean mixture in an airtight container in the refrigerator for up to 5 days, and reheat with a splash of water to restore moisture. The toppings can be prepped ahead of time to make assembly even quicker during busy weeknights.

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese delivers the ultimate comfort food in a fraction of the time compared to traditional stovetop methods. The pressure cooking process ensures perfectly cooked pasta while creating a creamy, luxurious sauce that coats every bite.

This version eliminates the need for a separate cheese sauce, as the pasta cooks directly in a mixture of liquid ingredients that form the base of the sauce. When finished, the addition of cheese creates a velvety texture that rivals any restaurant-quality mac and cheese.

Ingredients:

• 16 oz elbow macaroni
• 4 cups water
• 2 cups whole milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 8 oz sharp cheddar cheese, shredded
• 4 oz cream cheese, cubed
• 4 oz mozzarella cheese, shredded

Add macaroni, water, milk, butter, salt, garlic powder, and black pepper to the Instant Pot. Secure the lid and set valve to sealing position. Cook on high pressure for 4 minutes, followed by a quick release of pressure. Once the valve drops, remove the lid and stir the pasta.

With the Instant Pot on the warm setting, add the cream cheese and stir until melted. Gradually add the cheddar and mozzarella cheese, stirring constantly until completely melted and smooth. The sauce will continue to thicken as it stands.

For best results, use freshly grated cheese instead of pre-shredded varieties, as they contain anti-caking agents that can make the sauce grainy. If the mac and cheese becomes too thick, gradually stir in warm milk until reaching desired consistency. The dish is best served immediately, but can be stored in an airtight container in the refrigerator for up to 3 days.

Sheet Pan Salmon and Vegetables

Sheet pan salmon and vegetables is a perfect weeknight dinner solution that combines healthy protein with colorful vegetables, all cooked together on a single pan. This efficient cooking method not only saves time on cleanup but ensures all components of the meal are ready simultaneously.

The beauty of this dish lies in its versatility – you can swap vegetables based on seasonal availability or personal preference, and the cooking time remains relatively consistent. The natural oils from the salmon help flavor the vegetables while everything roasts to perfection.

Ingredients:

• 4 (6-ounce) salmon fillets
• 2 cups broccoli florets
• 2 cups baby potatoes, halved
• 2 medium carrots, sliced
• 1 red bell pepper, cut into chunks
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 lemon, sliced for garnish

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. Toss the vegetables with olive oil, garlic, half of the herbs, salt, and pepper, then spread them evenly on the pan, keeping space in the center for the salmon. Place the salmon fillets in the center of the pan, drizzle with lemon juice, and season with remaining herbs, salt, and pepper.

Roast for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly browned. The potatoes should be easily pierced with a fork, and the broccoli should have crispy edges.

For best results, cut vegetables in uniform sizes to ensure even cooking, and bring the salmon to room temperature 15 minutes before cooking. If using frozen salmon, thoroughly defrost and pat dry before cooking to prevent excess moisture. Position the rack in the middle of the oven, and rotate the pan halfway through cooking if your oven has hot spots.

Easy Veggie Fried Rice

A classic veggie fried rice is the perfect solution for busy weeknights when you need a quick, satisfying meal. This versatile dish transforms simple ingredients into a flavorful creation that can be customized based on whatever vegetables you have in your refrigerator.

This recipe takes just 20 minutes to prepare and is an excellent way to use up leftover rice from previous meals. The key to perfect fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy during the frying process.

• 3 cups cooked white rice (day-old)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 cup green onions, chopped
• Salt and pepper to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, then remove and set aside. In the same pan, sauté onions until translucent, add garlic and cook for another minute. Add frozen vegetables and stir-fry until heated through. Add the rice, breaking up any clumps with a spatula, and stir-fry for 2-3 minutes until the rice is heated and slightly crispy.

Return the scrambled eggs to the pan, add soy sauce and sesame oil, and stir to combine all ingredients thoroughly. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

For best results, spread cooked rice on a baking sheet and refrigerate uncovered overnight to remove excess moisture. This prevents the rice from becoming sticky during stir-frying. You can also substitute brown rice for white rice, though cooking times may need to be adjusted slightly for proper heating.

Skillet Pesto Chicken

Skillet pesto chicken combines the vibrant flavors of fresh basil pesto with tender, juicy chicken breasts for a quick and satisfying meal. The dish comes together in under 30 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

This one-pan recipe creates a harmonious blend of herb-infused chicken with a rich, savory sauce that's excellent served over pasta, rice, or with roasted vegetables. The skillet method ensures the chicken stays moist while developing a golden-brown exterior that locks in all the flavors.

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side until golden brown. Remove chicken and set aside. In the same skillet, add garlic and cook until fragrant, about 30 seconds. Add chicken broth and pesto, stirring to combine. Return chicken to the pan and add cherry tomatoes.

Reduce heat to medium-low, cover, and cook for 5-7 minutes until chicken is cooked through and tomatoes begin to burst. Spoon the sauce over the chicken occasionally during cooking. Once done, remove from heat and sprinkle with Parmesan cheese and fresh basil.

For best results, allow chicken breasts to come to room temperature before cooking and ensure they're of even thickness – pound them if necessary. The pesto can be store-bought or homemade, though homemade will provide more vibrant flavors. If the sauce becomes too thick, add additional chicken broth one tablespoon at a time until desired consistency is reached.

20-Minute Garlic Butter Noodles

Minute Garlic Butter Noodles is the perfect solution for those hectic weeknight dinners when time is scarce but you still crave something satisfying. This simple yet flavorful dish combines the richness of butter, the boldness of garlic, and the comfort of pasta in a harmonious blend that takes minimal effort to prepare.

The beauty of this recipe lies in its versatility and simplicity. While the base recipe creates a delicious meal on its own, it can easily be enhanced with additional ingredients like parmesan cheese, fresh herbs, or red pepper flakes to suit different taste preferences.

Ingredients:

• 8 oz pasta (any type)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley (optional)

Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it. Once the pasta is done, reserve 1/2 cup of pasta water before draining.

Add the drained pasta to the skillet with the garlic butter, tossing to coat evenly. Add salt and pepper, then gradually add small amounts of the reserved pasta water while stirring until you achieve your desired consistency. The starchy pasta water will help create a light sauce that clings to the noodles.

For best results, use fresh garlic instead of pre-minced varieties, as it provides a more robust flavor. The pasta water is crucial for this recipe – don't skip reserving it before draining. You can also adjust the garlic amount to your preference, and if you're worried about the garlic burning, add it to the butter just 30 seconds before adding the pasta.

Quick Turkey Burgers

These burgers take less than 30 minutes to prepare and cook, requiring minimal ingredients while delivering maximum taste. The key to successful turkey burgers lies in proper seasoning and avoiding overcooking, as ground turkey can become dry if cooked too long.

Ingredients:

• 1 pound ground turkey
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs
• 1 large egg
• 4 hamburger buns
• Optional toppings: lettuce, tomato, cheese, mayo

Mix the ground turkey, diced onion, minced garlic, Worcestershire sauce, salt, pepper, breadcrumbs, and egg in a large bowl until well combined. Form the mixture into four equal-sized patties, making a slight depression in the center of each to prevent them from puffing up during cooking.

Heat a large skillet or grill pan over medium-high heat. Cook the patties for 5-6 minutes on each side, or until they reach an internal temperature of 165°F (74°C). If adding cheese, place it on top of the burgers during the last minute of cooking. Toast the buns if desired, then assemble the burgers with your chosen toppings.

For best results, avoid pressing down on the burgers while cooking as this releases valuable moisture. Let the cooked patties rest for 3-5 minutes before serving to allow the juices to redistribute throughout the meat. If making ahead, the uncooked patties can be stored in the refrigerator for up to 24 hours, separated by wax paper.

Five-Ingredient Pasta Alfredo

Five-ingredient pasta alfredo is one of the most satisfying comfort foods that can be prepared in under 30 minutes. This creamy, rich pasta dish originated in Rome and has become a staple of Italian-American cuisine, beloved for its simplicity and indulgent flavor profile.

Unlike many modern variations that use heavy cream, authentic alfredo sauce relies primarily on butter and Parmesan cheese to create its signature silky texture. This version stays true to those roots while remaining incredibly easy to prepare with just a handful of ingredients found in most kitchens.

• 1 pound fettuccine pasta
• 1 cup unsalted butter
• 2 cups freshly grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. While the pasta cooks, melt the butter in a large skillet over medium heat and add the minced garlic, cooking until fragrant but not browned, about 1 minute.

Once the pasta is cooked, reserve 1 cup of the pasta cooking water before draining. Add the drained pasta to the skillet with the melted butter and garlic. Gradually add the grated Parmesan cheese while tossing the pasta continuously, adding small amounts of the reserved pasta water as needed to create a smooth, creamy sauce. Season with salt and black pepper to taste.

For best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts more smoothly and provides better flavor. The pasta should be slightly undercooked when drained, as it will continue to cook while being tossed with the sauce. If the sauce becomes too thick, add more pasta water a tablespoon at a time until reaching the desired consistency.

Pan-Seared Fish With Lemon

Pan-seared fish with lemon is a classic dish that combines the delicate flavors of fresh fish with bright citrus notes. The preparation method creates a perfectly crispy exterior while maintaining a tender, flaky interior that melts in your mouth.

This 15-minute recipe works well with various white fish fillets, including cod, halibut, or sea bass. The minimal ingredients allow the natural flavors of the fish to shine through, while the lemon adds a refreshing touch that enhances rather than overwhelms the dish.

• 4 white fish fillets (6 oz each)
• 2 tablespoons olive oil
• 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh parsley for garnish

Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the fish skin-side up in the pan and cook for 3-4 minutes until golden brown. Flip the fillets and add butter and minced garlic to the pan. While the second side cooks, spoon the melted butter mixture over the fish continuously for 2-3 minutes. Once the fish is cooked through and flakes easily, squeeze fresh lemon juice over the fillets.

For optimal results, ensure the pan is properly heated before adding the fish, as this creates the desired golden crust. Keep the fish fillets at room temperature for 15 minutes before cooking, and avoid moving them around in the pan during the searing process. The fish is done when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork.

Speedy Mushroom Quesadillas

Mushroom quesadillas offer a perfect blend of earthy flavors and melted cheese, all wrapped in a crispy tortilla shell. This vegetarian-friendly dish takes just minutes to prepare and delivers a satisfying meal that works for lunch or dinner.

The key to exceptional mushroom quesadillas lies in properly sautéing the mushrooms until they release their moisture and develop a rich, concentrated flavor. When paired with the right cheese and seasonings, these quesadillas transform simple ingredients into a restaurant-quality meal.

• 8 flour tortillas (8-inch size)
• 16 oz mushrooms, sliced
• 2 cups shredded Mexican cheese blend
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: fresh cilantro

Heat olive oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 3 minutes. Add garlic and mushrooms, cooking until mushrooms release their moisture and become golden brown, approximately 5-7 minutes. Season with cumin, salt, and pepper. Remove the mixture from the pan and set aside.

Place a clean skillet over medium heat. Lay a tortilla in the pan and sprinkle cheese on one half. Add a portion of the mushroom mixture on top of the cheese, then fold the empty half of the tortilla over to create a half-moon shape. Cook for 2-3 minutes until golden brown, then flip and cook the other side until the cheese is fully melted and the tortilla is crispy.

To ensure the best results, avoid overfilling the quesadillas as this can make them difficult to flip and cause ingredients to fall out. Let the quesadillas rest for about a minute before cutting, and serve them with your favorite toppings like sour cream, guacamole, or salsa.

Teriyaki Chicken Rice Bowl

Teriyaki chicken rice bowl combines the sweet and savory flavors of Japanese cuisine in a convenient, filling meal. The dish features tender chicken pieces glazed in a rich teriyaki sauce, served over a bed of steaming rice, making it perfect for busy weeknights or meal prep.

This classic Asian-inspired recipe takes less than 30 minutes to prepare and can be customized with various vegetables or garnishes. The homemade teriyaki sauce delivers authentic flavors without the preservatives found in store-bought versions, while the combination of protein, carbohydrates, and vegetables creates a well-balanced meal.

• 2 chicken breasts, boneless and skinless
• 2 cups jasmine rice
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 tablespoon cornstarch
• 1/4 cup water
• Sesame seeds for garnish

Cook jasmine rice according to package instructions. While rice cooks, cut chicken into bite-sized pieces and prepare the teriyaki sauce by combining soy sauce, mirin, brown sugar, garlic, and ginger in a bowl. Mix cornstarch with water in a separate small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-7 minutes. Pour the teriyaki sauce mixture into the skillet and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Serve the teriyaki chicken over rice, garnished with sliced green onions and sesame seeds.

For best results, avoid overcrowding the pan when cooking chicken to ensure proper browning. The sauce can be made ahead and stored in the refrigerator for up to a week, and the dish can be complemented with steamed broccoli, carrots, or other vegetables for added nutrition and color.

Three-Cheese Tortellini Soup

Three-Cheese Tortellini Soup combines the comfort of Italian-style pasta with a rich, creamy broth that's both satisfying and easy to prepare. This hearty soup transforms simple ingredients into a restaurant-quality meal that can be made in under 30 minutes, perfect for busy weeknights or when you're craving something warm and filling.

The key to this soup's success lies in its blend of three different cheeses, which create a complex flavor profile that complements the tender tortellini. The combination of fresh herbs and aromatics adds depth to the broth, while the cream provides a silky smooth texture that brings all the elements together.

• 1 package (20 oz) refrigerated cheese tortellini
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella
• 1/2 cup ricotta cheese
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil for garnish

Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pour in the vegetable broth and bring to a gentle boil. Add the tortellini and cook according to package instructions, usually 7-9 minutes.

Reduce heat to low and stir in the heavy cream, followed by the three cheeses. Add the spinach, Italian seasoning, and red pepper flakes. Let simmer for 5-7 minutes until the cheese is fully melted and the spinach is wilted. Season with salt and black pepper to taste.

For best results, avoid bringing the soup to a full boil after adding the cream and cheese, as this can cause the dairy to separate. The soup can be stored in an airtight container in the refrigerator for up to 3 days, though the tortellini may continue to absorb liquid and become softer. When reheating, add a splash of cream or broth to achieve desired consistency.

Flash-Cooked Greek Shrimp

Flash-Cooked Greek Shrimp is a Mediterranean-inspired dish that combines succulent shrimp with bold flavors of garlic, lemon, and fresh herbs. This quick-cooking method ensures the shrimp remain tender while absorbing the vibrant seasonings characteristic of Greek cuisine.

This dish takes less than 15 minutes to prepare and cook, making it perfect for busy weeknight dinners or elegant entertaining. The combination of fresh ingredients creates a light yet satisfying meal that can be served over rice, pasta, or with crusty bread to soak up the flavorful sauce.

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1/2 cup white wine
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese
• Salt and black pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Add shrimp to the pan in a single layer and cook for 2 minutes. Flip the shrimp, add white wine, lemon juice, and oregano, then cook for another 2-3 minutes until shrimp are pink and opaque.

Remove from heat and sprinkle with fresh parsley and crumbled feta cheese. Season with salt and black pepper to taste.

For best results, avoid overcrowding the pan as this will steam rather than sear the shrimp. Make sure shrimp are completely thawed and patted dry before cooking to achieve the best texture. The dish can be stored in an airtight container in the refrigerator for up to 2 days, though it's best served immediately while the shrimp are tender and the feta is fresh.

Quick Sesame Noodle Stir-Fry

Quick Sesame Noodle Stir-Fry combines Asian-inspired flavors with the convenience of a 15-minute meal. The combination of tender noodles, crisp vegetables, and a savory sesame sauce creates a satisfying dish perfect for busy weeknights.

This versatile recipe can be customized with different vegetables or proteins based on what you have available. The key to its distinct flavor lies in the balance of sesame oil, soy sauce, and a touch of honey, creating a sauce that coats each noodle perfectly.

Ingredients:

• 8 oz udon or lo mein noodles
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, julienned
• 1 red bell pepper, sliced
• 2 cups snap peas
• 3 green onions, chopped
• 2 tablespoons sesame seeds
• Optional: protein of choice (tofu, chicken, or shrimp)

Cook noodles according to package instructions. While noodles cook, whisk together sesame oil, soy sauce, rice vinegar, and honey in a small bowl. Heat a large wok or skillet over medium-high heat, add one tablespoon of sesame oil, and stir-fry garlic and ginger for 30 seconds. Add vegetables and cook for 2-3 minutes until crisp-tender.

Add drained noodles to the wok along with the sauce mixture. Toss everything together for 2-3 minutes until well combined and heated through. Garnish with green onions and sesame seeds before serving.

For best results, prepare all ingredients before starting to cook, as stir-frying moves quickly. The noodles can be cooked ahead of time and rinsed with cold water to prevent sticking. If adding protein, cook it first and set aside before cooking the vegetables, then return it to the wok in the final step.