5 Good Dinner Ideas for Tonight: Quick and Delicious Recipes

Five Quick and Delicious Dinner Ideas

1. Shrimp Scampi

Ingredients:

• 1 pound large shrimp, peeled and deveined

• 8 ounces linguine or spaghetti

• 4 tablespoons butter

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup dry white wine or chicken broth

• Juice of 1 lemon

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

Preparation:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
3. Add the shrimp and cook until they turn pink, about 2-3 minutes per side.
4. Pour in the wine or chicken broth, and add the lemon juice. Let it simmer for about 2 minutes.
5. Toss the cooked pasta with the shrimp and sauce. Season with salt, pepper, and sprinkle with fresh parsley.

2. Chicken Fajitas

Ingredients:

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 onion, sliced

• 2 tablespoons olive oil

• 1 tablespoon fajita seasoning

• Tortillas

• Toppings: sour cream, salsa, guacamole, shredded cheese

Preparation:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add the chicken, bell peppers, and onion. Sprinkle with fajita seasoning and sauté until the chicken is cooked through and the vegetables are tender, about 8-10 minutes.
3. Warm the tortillas in a separate pan or in the microwave.
4. Serve the chicken and vegetables with tortillas and your favorite toppings.

3. Caprese Salad with Grilled Chicken

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and pepper to taste

• 2 tablespoons olive oil

• 2 large tomatoes, sliced

• 1 pound fresh mozzarella, sliced

• Fresh basil leaves

• Balsamic glaze or reduction

Preparation:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, or until fully cooked.
3. Arrange the tomato and mozzarella slices on a platter, alternating them.
4. Top with fresh basil leaves.
5. Slice the grilled chicken and arrange it on top of the salad.
6. Drizzle with balsamic glaze before serving.

4. Beef and Broccoli Stir-Fry

Ingredients:

• 1 pound beef sirloin, thinly sliced

• 3 cups broccoli florets

• 3 cloves garlic, minced

• 1/4 cup soy sauce

• 1 tablespoon cornstarch

• 2 tablespoons oyster sauce

• 1 tablespoon vegetable oil

• 1/2 cup beef broth

• Cooked rice, for serving

Preparation:

1. In a small bowl, mix the soy sauce and cornstarch. Toss the beef slices in the mixture.
2. Heat vegetable oil in a large pan or wok over high heat. Stir-fry the beef until browned, about 3-4 minutes. Remove and set aside.
3. Add a little more oil to the pan and stir-fry the broccoli and garlic until tender-crisp, about 5 minutes.
4. Return the beef to the pan and add the oyster sauce and beef broth. Cook for an additional 2-3 minutes, stirring to combine.
5. Serve over cooked rice.

5. Creamy Pesto Pasta

Ingredients:

• 12 ounces pasta (penne or fettuccine)

• 1 cup heavy cream

• 1/2 cup pesto sauce

• 1/4 cup grated Parmesan cheese

• 1/2 cup cherry tomatoes, halved

• 1/4 cup pine nuts (optional)

• Salt and pepper to taste

Preparation:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the heavy cream over medium heat until it begins to simmer.
3. Stir in the pesto sauce and grated Parmesan cheese.
4. Add the cooked pasta to the skillet and toss to coat.
5. Stir in the cherry tomatoes and pine nuts, if using. Season with salt and pepper.
6. Serve immediately, garnished with additional Parmesan if desired.

Enjoy your meals!