Five Weeknight Dishes
Lidey Heuck’s smart, fast and convenient recipe is exactly what I need to fight these late-winter blahs.
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Every week, I check in with our newsletter editor, Mia Leimkuhler, to make sure whatever recipes I’m featuring here in Five Weeknight Dishes don’t overlap with the dishes that Sam Sifton and Melissa Clark are writing about in our flagship New York Times Cooking newsletter. (If you don’t get it yet, it’s free to subscribe!)
But I called dibs on the new honey garlic shrimp recipe below as soon as I saw it. This one was mine.
It’s exactly the kind of recipe I want to send your way every week: smart, fast and built on ingredients you may keep around. It’s also the recipe I need these days. Can I be real with you all? I’m losing steam in the kitchen, a symptom of late-winter blahs. A fast recipe that punches hard on flavor is a good midweek win. (Here’s another nice midweek win if you have a sweet tooth like I do: microwave Nutella pudding cake, a homemade treat in five minutes flat.)
I’m living for the promise of spring (and spring food and spring break). We have an amazing new collection of spring pastas for you, as green as the shoots we’ll soon see in the trees. Ideas? Requests? Email me anytime at dearemily@nytimes.com. I love to hear from you.
I’m also making:
Spicy sheet-pan sausage and squash; perfect buttermilk pancakes.
1. Honey Garlic Shrimp
Wondering what to cook tonight? Here’s your answer, courtesy of Lidey Heuck. The early reviews are raves. I keep frozen shrimp on hand to make recipes just like this one.
View this recipe.
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