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Bacon-Wrapped Shrimp Recipe
This bacon-wrapped shrimp recipe is my go-to party appetizer. The spicy maple glaze, combined with a few simple tricks, makes them completely irresistible.

There aren’t many things better than shrimp wrapped in bacon, especially when they’re coated in that sweet and spicy maple glaze. With my recipe, the shrimp turn out juicy and flavorful, and the bacon crisps up perfectly.

Whenever I serve these to friends and family, they fly off the plate. People can’t get enough! For more bacon-wrapped goodness, see our easy jalapeño poppers.

Key Ingredients
- Shrimp: Use fresh, high-quality extra-large shrimp for the best flavor and texture. If using frozen shrimp, thaw them overnight in the fridge.
- Bacon: I’m usually a thick-cut bacon kind of girl, but for bacon-wrapped shrimp, I prefer thin-cut bacon. It cooks more quickly and crisps up beautifully. Since shrimp cook fast, I like to par-cook the bacon before wrapping so it’s crisp by the time the shrimp are done.
- Maple Syrup and Sriracha: These two ingredients combine to create a sweet and spicy glaze that makes this shrimp recipe so delicious. I also use this combo when making our baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is an excellent substitute.
- Skewers: Use wooden toothpicks or metal skewers to secure the bacon around the shrimp. If using wooden ones, soak them in water for about 30 minutes first to prevent burning in the oven.
Find the full recipe with measurements below.

How to Make Bacon-Wrapped Shrimp

Tip 1: Salt, then rinse your shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in a colander for a few minutes. The salt firms up their texture and lightly seasons them. After rinsing, the shrimp taste cleaner, cook more evenly, and stay plump and juicy.

Tip 2: Give the bacon a head start. Bake the bacon for about 10 minutes before wrapping the shrimp. Pre-baking the bacon allows some of the fat to render without fully crisping. The bacon should look partially cooked but still floppy. Let it cool slightly before handling.

Tip 3: Brush with maple glaze. Whisk together maple syrup and Sriracha (or Korean Gochujang) to make the sweet and spicy glaze (it’s so good!). Brush both sides of the partially cooked bacon with the glaze so that every strip is well coated. You’ll brush on more after wrapping the shrimp.

Tip 4: Wrap, glaze, and bake. Wrap each shrimp with a piece of bacon and secure it with a toothpick. Brush a little more glaze on top, then bake for about 5 minutes. Switch the oven to broil for another 4 to 6 minutes, until the bacon is crisp and caramelized. Yum.

More Easy Shrimp Recipes I Love
Bacon-Wrapped Shrimp

PREP
30 mins

COOK
20 mins

TOTAL
50 mins

We love these bacon-wrapped shrimp with the most delicious spicy maple glaze! We par-cook the bacon before wrapping it around the shrimp so both cook perfectly (raw bacon would take too long to cook, and the shrimp will overcook).

5 Servings (4 to 5 shrimp each)

You Will Need

20 extra-large shrimp, shelled with tails left on, about 1 pound

10 strips thin-cut bacon

¼ teaspoon fine sea salt

2 tablespoons pure maple syrup

1 tablespoon Sriracha hot chili sauce

Half a lemon, cut into wedges, for serving

1 scallion, finely chopped, for serving

Wooden skewers soaked in water for 30 minutes

Directions

1Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.

2Par-bake bacon: Place the bacon slices in a single layer on the baking sheet. Bake until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy, about 10 minutes. Remove the bacon from the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.

3Prepare shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

4Make glaze: Stir the maple syrup and sriracha in a small bowl.

5Glaze the bacon: Lightly brush both sides of the par-cooked bacon with the glaze, then cut it in half crosswise, making 20 half-strips of bacon.

6Wrap the shrimp: Wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it in place. Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.

7Bake: Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.

Adam and Joanne’s Tips

Storing: Store leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5 to 7 minutes, or until the bacon is crisp and the shrimp are heated through. Avoid microwaving, as it can make the bacon chewy.

Make-ahead: You can also make them ahead of time by assembling the shrimp and par-baked bacon, then refrigerating for up to 24 hours before baking.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
4 shrimp
/
Calories
154
/
Protein
16g
/
Carbohydrate
6g
/
Dietary Fiber
0g
/
Total Sugars
5g
/
Total Fat
7g
/
Saturated Fat
2g
/
Cholesterol
111mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Vegetarian Mushroom Stew
Vegetarian Mushroom Stew has red bell pepper, onion, paprika, and sour cream, and it’s delicious plain or over Cauliflower Rice! And this mushroom stew is a super easy recipe that’s relatively low in carbs and gluten-free.

PIN Vegetarian Mushroom Stew to try it later!

Vegetarian Mushroom Stew will be a hit with everyone who likes red bell pepper, onion, paprika, and sour cream. And I know low-carb eating can be challenging for vegetarians, so I’m feeling especially happy to share this vegetarian stew that’s relatively low in carbs.

Maybe I shouldn’t be calling the recipe mushroom stew, because actually all the veggies are cooked separately in a large deep frying pan at high heat, and then some paprika and sour cream is stirred in at the end and just barely warmed through. But the finished dish feels like a stew to me, so that’s the name I’m going with.

This mushroom stew would be delicious served over Cauliflower Rice for a more substantial meal. If you’re doing that I might cut the veggies a bit smaller. And I wouldn’t mind more sour cream added at the table, but no matter how you eat it, this is so tasty!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- onion
- red bell pepper
- Olive Oil (affiliate link)
- mushrooms, preferably brown Cremini mushrooms
- paprika, preferably Szeged Hungarian Paprika (affiliate link)
- salt and fresh ground black pepper to taste
- sour cream
What mushrooms did we use for this vegetarian stew?

I made this recipe with brown Cremini mushrooms from Costco, but any mushrooms you like will be fine. And if you want to buy more than one kind of mushrooms, that will only make it better.

Can you add other vegetables to the Mushroom Stew?

You can definitely add other vegetables to the stew but they will need to be cooked separately to accommodate the different cooking times (and some vegetables with make it higher in carbs.) Longer cooking vegetables like turnips, sweet potatoes, or carrots will need more cooking time than the vegetables I used. You can also use vegetables like zucchini or cauliflower, which will probably cook about as quickly as the mushrooms. I think kale would also be delicious added to this.

How low in carbs is the mushroom stew?

The vegetarian mushroom stew has only 10 net carbs per serving with 4 grams of protein.

Is this meatless mushroom stew gluten-free?

This recipe doesn’t use any thickening or packaged broth so the recipe is naturally gluten-free.

How to Make Vegetarian Mushroom Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Cut red bell pepper and the onion into short strips or slivers.
2. Heat oil and cook onions about 5 minutes, until they start to brown. Remove onions to a bowl.
3. Add a little more oil and cook tbell pepper about 5 minutes, until a few edges are starting to char. Remove red peppers to the bowl with the onions. (If your pan is big enough you can probably cook the onions and mushrooms together.)
4. While the onions and peppers are cooking, wash mushrooms if needed, dry, and cut into slices about 1/2 inch thick.
5. Put a little more oil in the pan and cook mushrooms until they’re well browned. Remove mushrooms to a separate bowl.
6. I would always use Szeged Hungarian Paprika (affiliate link) for a dish like this.
7. Put the onions and peppers back into the pan, sprinkle over the paprika and cook a couple of minutes. Season with salt and pepper to taste.
8. Add the mushrooms back to the pan and heat until any accumulated juice has evaporated, then reduce heat to very low and stir in the sour cream.
9. Heat the Vegetarian Mushroom Stew just until it is warmed through (do not boil) and serve immediately.
Make it a Low-Carb Meal:

This mushroom stew would taste great served over Easy Cauliflower Rice or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. If you want a separate side dish I’d love it with Lemon Green Beans, Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts, or Stir-Fried Spinach with Garlic and Parmesan.

Want more ideas using mushrooms?

Check out Mushroom Recipes to see all the tasty recipes on my site for mushroom fans!
Ingredients

1 large onion, peeled and cut into short strips

1 large red bell pepper, seeds cut out and cut into short strips

6 tsp. olive oil, divided

1 lb. brown Cremini mushrooms, washed and cut into 1/2 inch slices

2 tsp. Hungarian paprika, or more (see notes)

salt and fresh ground black pepper to taste

1/2 cup sour cream

Instructions

Cut the onion and the red bell pepper into short strips or slivers.

Heat 2 tsp. oil in a large heavy frying pan over medium-high heat, add the onions and cook until onion is starting to brown, about 5 minutes.

Remove the onion to a bowl.

Add another 2 tsp. olive oil, add the bell pepper and cook until done and starting to char, about 5 minutes. (You can also cook onions and peppers together if your pan is extra large.)

While onions and bell peppers cook, wash the mushrooms, dry, and cut into 1/2 inch thick slices.

Add a 2 tsp. more oil to the pan, heat the oil, and then cook the mushrooms until they are softened and well-browned. (You might need to do this in two batches if your pan isn’t large enough but I fit them in the big frying pan I used.)

Remove the mushrooms to a different bowl.

Put the onions and red peppers back into the pan, turn heat to medium, sprinkle paprika over the veggies, and saute for about 2 minutes, until the paprika is fragrant.

Season to taste with salt and fresh ground black pepper.

Then add mushrooms and any accumulated juice and cook until the liquid has evaporated.

Turn heat to low, wait about one minute to let the mixture cool down so the sour cream doesn’t curdle, and then add the sour cream and gently stir to combine with the vegetables.

Cook just until the sour cream is heated through, do not boil.

Serve the Mushroom Stew hot, over cauliflower rice if desired.

Notes

You can use sweet or sharp paprika, but I used sweet. I would always use Szeged Hungarian Paprika (affiliate link) for a recipe like this, and might even increase the amount of paprika a bit.

Recipe adapted from Mushroom Paprikas’ found in Fine Cooking Magazine; I could not find the recipe online.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving

Calories 168Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 164mgCarbohydrates 12gFiber 2gSugar 6gProtein 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetarian Mushroom Stew is loaded with healthy low-carb vegetables, and would be approved for low-carb diet plans, but it’s probably too high in carbs for Keto. This would work for any phase of the original South Beach Diet, and South Beach would recommend low-fat sour cream.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The recipe for a meatless mushroom stew was posted in 2012. It was last updated with more information in 2026.
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March 23, 2026
Keto Baked Chicken Recipes

I’m updating this collection of Keto Baked Chicken Recipes because I think baked chicken is perfect for dinner when the weather starts getting colder! And this round-up has 28 low-carb chicken recipes, which should give you lots of options for your dinner rotation!

PIN the Keto Baked Chicken Recipes to try some later.

These Keto Baked Chicken Recipes are perfect to make for dinner as soon as the weather starts getting colder. And many of the recipes use chicken breasts, which is something many people keep in the freezer.

These recipes are the favorite low-carb chicken dishes I’d even make for guests, and I hope some of them might become your favorite chicken dinners too! There are 28 amazing ideas here for a low-carb chicken dinner.

And I know you don’t want to scroll through that many photos! But please check the recipe links after the photos to see all the tasty Keto chicken dinners that are featured here. I hope you find some new recipes that become favorites for your family!

What kind of baked chicken recipes are here?

In this post you’ll find sheet pan meals with chicken, stuffed chicken breasts, chicken nuggets, and roasted chicken. And there are lots of ideas here for the kind of baked chicken recipe that I call a “Chicken Bake,” where chicken breasts browned in a frying pan, cut into strips, and then finished in the oven with a sauce or topping.

How low in carbs are the Keto Baked Chicken Recipes?

I’m called this collection of baked chicken recipes Keto, but some recipe may be slightly high in carbs for a strict Keto diet. But every recipe here is definitely low in carbs. Just click the recipe title here, then use the JUMP TO RECIPE link in every recipe to go quickly to the complete recipe, and the nutritional information will be right after the recipe instructions.

How do you get the complete recipe?

Just click or tap any recipe title in this post to find the complete recipe on my website. And check out the category for Keto Recipes for even more tasty dinner ideas!

This Keto Crack Chicken Bake is a recipe that’s been hugely popular on the site, and the whole family will love this for dinner!

Easy Baked Pesto Chicken is the most popular baked chicken recipe on my site, and this has been so popular that it took me a long time to work up the courage to take new photos!

Pepperoni Pizza Chicken Bake has been wildly popular for years, and this can help when you’re craving pizza.

Greek Sheet Pan Chicken Meal is a prefect Greek Chicken dinner that’s all cooked on a sheet pan. As you can see, I like it with a generous amount of Feta!

This Salsa Verde Chicken Bake only has a few ingredients and it’s tasty and amazingly easy to make!

This Baked Teriyaki Chicken has an easy and sugar-free Teriyaki Sauce that makes this recipe so delicious!

Baked Stuffed Chicken Breast with Green Chiles and Cheese is really not that hard to make once you master the technique of pounding the chicken so it’s thin enough to roll up. And this is delicious!

Sheet Pan Chicken Fajitas are tasty and easy to make, and this is extra low in carbs too!

Sheet Pan Chicken Thighs and Asparagus is a perfect easy dinner that’s special enough to make for guests!

I had to include this Baked Chicken Stuffed with Pesto and Cheese because it’s been hugely popular for years and years. You can make this for guests and they won’t even realize they’re eating low-carb!

More Amazing Keto Baked Chicken Recipes:

Want more Ideas for Keto Baked Chicken?

You can use Low-Carb and Keto Casseroles to find lots of Keto casseroles with chicken.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 23, 2026
25 Best Chicken Bowls
Discover the best chicken bowl recipes including healthy rice bowls, salad bowls, Mediterranean bowls, taco bowls, and meal prep chicken bowls for easy dinners.

Jump to: ℹ️ Overview | 🍗 Healthy Chicken Grain Bowls | 🥣 Mediterranean Chicken Bowls | 🌏 Global-Inspired Chicken Bowls | 🥗 Salad & Low-Carb Chicken Bowls

Chicken bowls are one of my favorite ways to build a simple, satisfying meal. You get protein, grains or greens, plenty of vegetables, and a good sauce all in one bowl — which means dinner comes together quickly and cleanup is minimal.

They’re also incredibly flexible. Some chicken bowls lean Mediterranean with quinoa, herbs, and yogurt sauces, while others go bold with taco flavors, teriyaki, or spicy sauces. Many of them double as great meal prep recipes, making them perfect for busy weeknights or easy lunches during the week.

This roundup brings together some of the best chicken bowl recipes, including healthy grain bowls, salad bowls, global-inspired bowls, and high-protein options.

What Makes a Great Chicken Bowl?

The best chicken bowls usually combine four simple elements (similar to poke bowls):
- Protein: grilled chicken, shredded chicken, or ground chicken
- Base: rice, quinoa, greens, or roasted vegetables
- Toppings: vegetables, avocado, herbs, or crunchy extras
- Sauce: something creamy, spicy, tangy, or savory to bring everything together
Once you understand this formula, you can mix and match ingredients easily depending on what you have in the fridge.

Healthy Chicken Grain Bowls

These bowls are built around hearty bases like rice or quinoa. They’re filling, balanced, and great for meal prep.

Mediterranean Chicken Bowls

These bowls focus on lighter ingredients, herbs, and fresh flavors inspired by Mediterranean cuisine.

Global-Inspired Chicken Bowls

These recipes bring flavors from around the world into easy bowl meals.

Salad & Low-Carb Chicken Bowls

If you’re looking for lighter meals, these bowls skip the grains and focus on vegetables and protein.

Final Thoughts

Chicken bowls are one of the easiest meals to customize depending on what you’re craving. You can keep them light and fresh, bold and spicy, or hearty and comforting — all with the same basic bowl formula.

Whether you’re looking for healthy chicken bowl recipes, meal prep lunches, or easy weeknight dinners, these recipes offer plenty of inspiration.

Save These Best Chicken Bowls To Pinterest
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March 23, 2026
Longhorn Steakhouse Chicken (Copycat Recipe)
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

My copycat LongHorn Steakhouse parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.
Why This is a Dinner That Wows

Restaurant vibes: With my recipe, you’ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!

So much flavor in every bite: You’ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!

Feels fancy, but it’s actually easy: Simple ingredients, easy steps, and you’ll get a dinner that looks like it came from a restaurant!
Longhorn Parmesan Crusted Chicken Ingredients

Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.

Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.

Provolone: Provolone slices are fine to use. Just dice them up.

Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.
How to Make Parmesan Crusted Chicken

This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.
1. Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
2. Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
3. Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
4. Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
5. Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
6. Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
7. Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
8. Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.
Alyssa’s Pro Tip

Different Cooking Methods: Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.

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More Copycat Recipes

If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!

Dinner

Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)

40 minutes
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March 23, 2026
Baked Brie Crescent Rolls Recipe
These mini baked brie crescent rolls are super simple and so delicious! They are perfect for the holidays and gatherings. Everyone I’ve served them to loves them!

I serve these brie stuffed crescent rolls as appetizers and in my bread basket as a side for holiday meals. They are quick to make and versatile, so if you don’t have brie cheese, substitute it with whatever you love!

Store-bought crescent dough (like from Pillsbury) makes these easy, but any brand or homemade pizza dough works well! If you love brie, I highly recommend our brie stuffed bread rolls or this brie with hot honey!

How to Make Baked Brie Roll Ups

These crescent rolls really could not get any easier. Place a big piece of brie onto the long end of a crescent dough triangle, tuck in the sides, and roll up. Then brush the tops with egg wash so they turn shiny and golden brown after baking. I also add a pecan half and some sea salt to the top before baking. I love the way it looks.

The rolls take about 15 minutes to bake and are perfect for parties or as a side dish. A little brie might escape during baking, but the rolls will still taste amazing. See our holiday recipes or appetizer recipes for more recipes like this one.

Baked Brie Crescent Rolls

PREP
15 mins

COOK
15 mins

TOTAL
30 mins

We use store-bought crescent dough for these easy mini baked brie rolls. Brie is excellent, but most cheeses will work as a substitute. Adding more fillings, such as diced olives, ham, or jam, is also great.

Makes 8 Rolls

You Will Need

1 (8oz) can refrigerated crescent dinner rolls

6 ounces brie cheese

1 large egg

1 tablespoon water

8 pecan halves

Coarse sea salt for sprinkling on top

Directions

1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2Separate the crescent dough into 8 triangles and then slice the brie into 8 pieces.

3Place one piece of brie onto the wider end of a dough triangle. Fold in the sides, then roll the dough into a tight packet, making sure the ends are closed so the cheese won’t come out during baking. Repeat with remaining dough triangles and place the rolls onto the baking sheet.

4Whisk the egg and water in a small bowl, then use a pastry brush to lightly brush the tops with egg wash. Press one pecan half onto the top and sprinkle with salt.

5Bake until golden brown, 12 to 15 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

Nutrition Per Serving
Serving Size
1 roll
/
Calories
192
/
Total Fat
12.3g
/
Saturated Fat
6g
/
Cholesterol
44.6mg
/
Sodium
411.6mg
/
Carbohydrate
12.4g
/
Total Sugars
3.2g
/
Dietary Fiber
0.2g
/
Protein
7.4g

AUTHOR:

Adam Gallagher
Previous Post: Perfect Roasted Broccoli
Next Post: Weeknight Homemade Spaghetti Sauce
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March 23, 2026
Easy Shredded Chicken Recipe
This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways.

I love keeping shredded chicken on hand for easy dinners. It’s perfect for chicken salad, tacos, soups, easy chicken pot pie, and my favorite green chicken enchiladas. With my easy stovetop shredded chicken recipe, you’ll have juicy, flavorful chicken ready in under an hour.

If you prefer a hands-off method, try our slow cooker shredded chicken, but for speed and flavor, this stovetop version is hard to beat.

Key Ingredients
- Chicken: The best chicken for shredded chicken is boneless, skinless chicken thighs, as they stay extra tender, but chicken breast works well, too. You can even swap in turkey.
- Aromatics: Onion, garlic, and a bay leaf add so much flavor as the chicken simmers.
- Spices: A simple mix of salt, cumin, and black pepper keeps the chicken well-seasoned and versatile for all your favorite dishes.
- Water or Broth: Water works perfectly (the aromatics and spices add plenty of flavor), but feel free to use chicken broth or vegetable broth for even more flavor.
Find the full recipe with exact measurements below.

How to Make the Best Shredded Chicken

Tip 1: Simmer gently for tender chicken. The best way to make tender shredded chicken is to simmer it gently, similar to poaching chicken.

Place the chicken in a pot with onion, garlic, and spices, then add just enough water (or broth) to cover. Bring to a low simmer and cook for about 30 minutes, or until the chicken is tender enough to shred easily with a fork.

Tip 2: Reduce the broth for more flavor. After cooking, remove the chicken and let it cool slightly before shredding. Return the cooking liquid to the stove and simmer until it reduces by one-third. Then, you can use some of it to spoon over the shredded chicken, making it extra juicy and flavorful. You’ll have some broth leftover, which I highly recommend saving for a bowl of soup (it’s delicious!).

Ways to Use Your Chicken

You can use this so many different dishes. Here are a few of my favorite shredded chicken recipes for inspiration:
Easy Shredded Chicken

PREP
20 mins

COOK
40 mins

TOTAL
1 hr

This is my favorite method for making shredded chicken. It’s quick and easy, and the chicken turns out tender, juicy, and flavorful. After cooking, we take one extra step and reduce the cooking liquid before spooning some over the shredded chicken. This easy step keeps our chicken moist and adds extra flavor. You’ll have some broth leftover, which I love turning into a soup (it’s really tasty!).

Makes 5 cups

Watch Us Make the Recipe

You Will Need

3 pounds boneless chicken thighs (1360g)

1 medium onion, peeled and sliced

4 cloves garlic, peeled and lightly crushed

1 bay leaf

1 teaspoon salt

1 ½ teaspoons ground cumin

1/2 teaspoon ground black pepper

Water

Directions

1Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil, then remove any foam or scum that floats to the top.

2Adjust the heat so that the water simmers very gently around the chicken. Cook until the chicken is very tender, about 30 minutes.

3Transfer the chicken to a cutting board. When it is cool enough to handle, shred the meat with two forks or your fingers.

4While the chicken cools, boil the liquid left in the pot until it has reduced by one-third or until its flavor has concentrated.

5Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat.

Adam and Joanne’s Tips

Storing: The chicken and broth will keep refrigerated up to 4 days and can be frozen for 3 months.

Skin-on chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, simply remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.

Leftover cooking liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little extra moisture.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
139
/
Protein
18 g
/
Carbohydrate
2 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
6 g
/
Saturated Fat
2 g
/
Cholesterol
99 mg
/
Sodium
356 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Crispy Tofu Fingers Recipe
My family devours these crispy tofu fingers! They’re a simple, kid-friendly snack or meal that even adults love. Easily made gluten-free, too!

If you want a new way to enjoy tofu, these crispy tofu fingers are a perfect place to start. In addition to our baked tofu, they are one of our family’s most made tofu recipes. I slice my tofu into strips or fingers, but you can always turn these into tofu nuggets by cutting them into cubes.

Similar to chicken nuggets or popcorn chicken, these are incredible with homemade ketchup or this incredibly good creamy honey mustard sauce. I can’t wait for you to make them!

Key Ingredients
- Tofu: Use extra-firm tofu for this recipe as it holds up well to the breading and pan-frying. Firm tofu should be okay if that is all you have.
- Oil: We pan-fry the breaded tofu fingers in avocado oil since it has a high smoke point. A higher-heat cooking olive oil or vegetable oil is fine, too.
- Flour: To keep these gluten-free, we use almond flour (sometimes called almond meal), but plain all-purpose flour is fine.
- Spices: I keep these simple and use garlic powder, salt, and pepper, but you can mix in more spices or spice blends if you’d like more flavor. Any all-purpose seasoning added to the flour would be excellent.
- Eggs: After rolling the tofu fingers in flour, I dip them in beaten eggs. If you want to make this recipe egg-free, you can substitute lightly beaten aquafaba, plant-based unsweetened yogurt, or vegan mayo.
- Cereal or Breadcrumbs: We wanted to keep this recipe gluten-free, so we use a gluten-free cereal like rice Chex. If gluten is not a problem, use other crunchy cereals like cornflakes or substitute them with panko breadcrumbs.
How to Make Crispy Tofu Fingers

These tofu fingers or nuggets are easy to make at home. You’ll want to press your tofu for 15 minutes first, removing extra moisture. I slice my block of tofu into slabs, cover it with paper towels, and then place a heavy baking sheet on top. The thinner slabs speed up the pressing process so you can get on with dinner!

Next, you’ll need a breading station. Flour and spices in one vessel, beaten eggs (or your egg-free substitute) in another, and finally, crushed cereal or breadcrumbs.

You’ll roll each tofu finger into the flour, dip in the egg, and roll in the crispy cereal (or breadcrumbs). Then, place them into hot oil in a skillet and cook until golden brown and crisp. From there, you can serve with your favorite dipping sauces. For us, that’s homemade ketchup!
Crispy Tofu Fingers

PREP
25 mins

COOK
10 mins

TOTAL
35 mins

My family devours these crispy baked tofu fingers! We roll tofu in almond flour, dip it in egg, then roll it in crushed rice cereal. Thanks to the almond flour and cereal, this is gluten-free. You can substitute the almond flour for all-purpose flour and the cereal for breadcrumbs.

4 Servings

You Will Need

1 (12oz) package extra-firm tofu

3 tablespoons avocado oil

3/4 cup almond flour or all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

2 large eggs, see tips for substitute

3 cups crushed gluten-free cereal like Chex or use panko breadcrumbs

Directions

1Slice the tofu into 1-inch slabs. Arrange in one layer onto a few paper towels or clean dish towels. Cover with more paper towels or another clean dish towel. Place a baking sheet with something heavy on top to weigh down the tofu, releasing some liquid. Leave alone for 15 minutes.

2Slice the tofu into fingers.

3Set up a breading station: Mix almond flour, garlic powder, salt, and pepper on a plate. Add egg to a bowl and beat well. On a third plate, mix the crushed cereal or breadcrumbs with another pinch of salt and a few grinds of black pepper.

4Dip each tofu finger into the seasoned flour, the egg, and finally into the crushed cereal so they are well coated on all sides.

5Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time, and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dishcloth. Serve with your favorite dipping sauce.

Adam and Joanne’s Tips

Eggs: You can substitute the eggs in our recipe with non-dairy yogurt, lightly beaten aquafaba, or vegan mayonnaise.

Nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
418
/
Total Fat
21.8g
/
Saturated Fat
9.9g
/
Cholesterol
93mg
/
Sodium
494.2mg
/
Carbohydrate
24g
/
Dietary Fiber
2.5g
/
Total Sugars
2.9g
/
Protein
17.5g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 22, 2026
Black Bean and Beef Chili (Stovetop or Slow Cooker)
I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

PIN the Black Bean and Beef Chili to try it later!

This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili recipe slightly lower in carbs and higher in protein!

So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Chili?

The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:
- Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
- Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
- There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
- For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
- Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.
When do I serve this Black Bean and Beef Chili?

Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

How low in carbs is the updated Black Bean and Beef Chili?

The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

What if you prefer chili without beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

What if you’re not a fan of cilantro?

Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

How to make Black Bean and Beef Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Start by rinsing one can of black beans and letting them drain. (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
2. Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
3. Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
4. Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
5. Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
6. While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
7. Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
8. The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
9. Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
10. Taste chili and season to taste with salt and fresh-ground black pepper.
11. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.
More Chili Recipes You Might Like:

Weekend Food Prep:

This recipe for Black Bean and Beef Chili has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

two 14 ounce cans black beans

1 T olive oil (or more, depending on your pan)

1 lb. lean ground beef

one 14.5 oz. can petite diced tomatoes

1 cup very finely diced red onion (divided)

1 T or more regular chile powder (preferably New Mexico chile powder)

1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)

about 1/4 tsp. ground Chipotle chile pepper (ground chipotle is hot so use sparingly.)

2 tsp. ground cumin (or more)

2 cups homemade beef stock or 1 can beef broth

2 T tomato paste

1/2 cup fresh-squeezed lime juice, divided (I used my fresh-frozen lime juice)

1 bunch chopped cilantro (divided)

salt and fresh ground black pepper to taste (I didn’t use any salt)

half of the red onion (from above)

half of the fresh lime juice (from above)

half of the chopped cilantro (from above)

2 avocados, finely diced

Instructions

Drain 1 can black beans into colander and rinse well, until no more foam appears.

Let beans drain while you use a food processor (affiliate link) to puree the other can of undrained beans and the can of diced tomatoes and liquid. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.

In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown the beef, using the back of the turner to break it into small pieces.

Remove beef to bowl, then add a bit more olive oil and 1/2 cup chopped red onion to the pan.

Lower heat a little and cook onions until they are softened but not starting to brown. Then add all the chile powders and cumin (affiliate link) and saute about 30 seconds.

Add beef stock to pan; then add browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.

(I like to simmer my Chili at very low heat for nearly two hours, if you have time for that. Halfway through the cooking time, you could taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)

While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice.

Rinse and finely chop the cilantro.

Mix 1/2 cup red onion and half the chopped cilantro into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)

When chili has thickened to your liking, stir in the other half of the chopped cilantro and 1/4 cup lime juice into the pot and cook chili about 5 minutes more.

Taste chili and season with salt and black pepper if desired.

Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top of each serving.

To Adapt for the Crockpot:

Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili.)

Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.)

Prepare all the chili ingredients as above, except adding to the slow cooker instead of to a soup pot.

Then cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks.) Turn to low when you add the lime juice and cilantro and cook about 15 minutes.

Serve with salsa as above.

Notes

Ingredients for Original Version with more Beans and less Beef

(I am copying this as it appeared in the original recipe. Nowdays I am a bit better at listing ingredients in the order they are used, so I made a few changes in the new-and-improved recipe above to reflect that!)

three 14 ounce cans black beans

one 14.5 oz. can diced tomatoes (to thicken)

1 T olive oil (or more, depending on your pan)

1 lb. lean ground beef

1/2 cup very finely diced red onion

1 T or more regular chile powder (preferably New Mexico chile powder )

1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)

about 1/4 tsp. ground Chipotle chile pepper (see notes)

2 tsp. ground cumin (or more)

2 cups homemade beef stock or 1 can beef broth

2 T tomato paste

1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)

1 can black beans (to thicken)

Salsa Ingredients:

1/2 cup finely diced red onion (or less)

1/4 cup fresh lime juice (I used my fresh-frozen lime juice)

1 bunch cilantro, chopped

2 avocados, finely diced

salt and fresh ground black pepper to taste (I didn’t use any salt)

This recipe was adapted slightly from Fine Cooking Annual 2008.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 388Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 70mgSodium 804mgCarbohydrates 30gFiber 13gSugar 5gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

Find More Recipes Like This One:
Use Soup & Stew Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 22, 2026
Marry Me Lobster Pasta Recipe
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Tender, juicy pieces of lobster tossed in a creamy tomato sauce with linguine noodles. Prepare to be amazed by this restaurant-quality lobster pasta- each bite is a dream!

Calling all seafood lovers! If you love this lobster pasta, here are a few more recipes you need to add to the dinner lineup: lobster bisque, seafood lasagna, and reader-favorite lobster tail!

Amazing Lobster Linguine

This lobster pasta is comfort food at its finest. Fresh linguine, a creamy, cheesy tomato sauce, and tender lobster pieces all tossed together. What could be better than that? It’s a blend of flavors and textures that is absolutely dreamy.

This restaurant-quality lobster pasta is fancy enough for special occasions or date night, but also simple enough to make for a weeknight dinner. Trust me, even the people that aren’t big seafood lovers in your family will be a fan! Words can’t describe how tasty this dish is. You’ve got to try it for yourself! Here is everything you’ll need:

Ingredient List

I love that this recipe uses so many simple ingredients, even though it tastes like something you would get from a fancy restaurant! Exact measurements for each can be found in the recipe card at the end of the post.
- Linguine: This long, thin pasta helps catch the delicious sauce and lobster pieces. Cook it al dente for a perfect bite. Also, reserve some pasta water before draining for the sauce!
- Lobster Meat: Cooked and cut into bite-sized pieces. Use cooked lobster tails, claws, or knuckles – any part works!
- Unsalted Butter: Adds richness and depth of flavor.
- Chopped Shallot: Adds a mild oniony flavor without overpowering the dish. Chop it finely so it’s evenly distributed.
- Garlic Cloves: Because everything is better with garlic! Fresh minced garlic works best for adding flavor to every bite.
- Tomato Paste: Concentrated tomato flavor base for the sauce.
- Heavy Cream: Creates a luxurious, creamy sauce. Full-fat cream will give you the richest flavor, but half and half can also be used for something lighter.
- Parmesan Cheese: So the sauce has delicious cheesy flavor.
- Italian Seasoning: A blend of herbs like oregano, thyme, and basil. You can adjust the amount to your preference.
- Salt and Pepper: For seasoning the lobster pasta to taste.
- Reserved Pasta Water: This starchy water helps give the sauce a silky texture and also thins it out.
- Fresh Basil and Red Pepper Flakes: Optional, but these add extra delicious flavor!
Lobster Pasta Recipe

Grab that skillet and get ready to make a dinner that everyone will be raving about. If you really want to take things up a notch, try serving it with garlic knots or homemade breadsticks! The sauce is too good not to dip.
1. Precook Pasta: Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.
2. Sauté Vegetables: Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.
3. Add Tomato Paste: Stir in the tomato paste and then cook for 1 minute.
4. Mix in Cheese and Cream: Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.
5. Add Seasonings and Pasta Water: Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Then taste the sauce and add additional seasoning to your liking.
6. Combine: Add the cooked lobster meat and pasta. Toss to combine with the sauce.
7. Serve: Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Then serve immediately while it’s warm. Enjoy!
Tips and Variations

Use your imagination and what you have on hand to create this amazing creamy lobster pasta! You’re going to love how it turns out with any of these tips and variations.

Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this lobster pasta, you can use almost any pasta you like, even spaghetti if that’s what you have on hand.

Al Dente: Cook your pasta al dente. This means the pasta is tender but still chewy and holds its shape with a bit of firmness. This will allow the pasta to absorb the sauce and hold on to the flavor in every bite.

Lobster Substitutions: Not a fan of lobster? No problem! You can also use other protein options like chicken, bacon, or sausage.

Heavy Cream: You can use half and half instead of heavy cream to also cut a few calories but your sauce won’t turn out quite as rich.

Add-ins: Try adding a handful of fresh spinach or sun-dried tomatoes to this lobster pasta. Just stir them in when you add in the lobster. It would be delicious in this recipe!
Leftover Lobster Pasta

This lobster pasta is so incredible the next day after the flavors have had time to meld together. Heat your leftovers so you have a quick and satisfying lunch!

In the Refrigerator: Keep leftovers tightly covered in an airtight container for up to 4 days.

To Reheat: Reheat in the microwave or on the stove. If it needs thinning add a splash of cream as it heats.
More Amazing Pasta Recipes to Try

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March 22, 2026