18 Delicious Great Dinner Recipes for Family

Gathering around the table for a family dinner is one of life’s simple joys, and we’ve got the perfect lineup to make those meals unforgettable. From cozy comfort foods to quick and easy weeknight wonders, our roundup of 18 Delicious Great Dinner Recipes is sure to inspire your next family feast. Dive in and discover dishes that will bring everyone to the table with smiles and empty plates!

Garlic Butter Steak with Potatoes

Nothing beats the classic combo of juicy steak and crispy potatoes, especially when they’re smothered in a rich garlic butter sauce. This Garlic Butter Steak with Potatoes is a foolproof way to impress at any dinner table.

Ingredients

• 1.5 lbs ribeye steak
• 1.5 lbs baby potatoes, halved
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped

Instructions

1. Preheat your oven to 400°F. Toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes until golden and crispy.
2. While the potatoes cook, heat a large skillet over medium-high heat. Season the steak with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook the steak for 4 minutes per side for medium-rare, then remove from the skillet and let it rest.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add the minced garlic, rosemary, and thyme, sautéing for 1 minute until fragrant. Stir in the remaining 2 tbsp butter until melted.
4. Slice the steak against the grain and drizzle with the garlic butter sauce. Serve alongside the roasted potatoes.

The magic of this dish lies in the garlic butter sauce, which doubles as a luxurious finish for the steak and a flavorful dip for the potatoes.

Tip: For an extra crispy finish, broil the potatoes for the last 2 minutes of cooking.

Creamy Tuscan Garlic Chicken

Imagine tender chicken breasts smothered in a creamy, garlicky sauce with sun-dried tomatoes and spinach—this Creamy Tuscan Garlic Chicken is a weeknight dinner hero.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts, about 2 minutes.
3. Reduce heat to low. Pour in heavy cream, Parmesan cheese, and Italian seasoning. Stir until the sauce thickens slightly, about 3 minutes.
4. Return chicken to the skillet, spooning the sauce over the breasts. Simmer for 2-3 minutes to heat through.

The magic of this dish lies in the sun-dried tomatoes, which add a sweet and tangy depth to the creamy garlic sauce, making every bite irresistible.

Tip: For an extra flavor boost, use the oil from the sun-dried tomatoes jar to cook the chicken.

One-Pan Honey Garlic Salmon

This One-Pan Honey Garlic Salmon is a game-changer for busy weeknights, combining sweet and savory flavors in a dish that’s as easy to make as it is delicious.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking sheet.
2. In a small bowl, whisk together 3 tbsp honey, 3 tbsp soy sauce, 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp lemon juice, and 1/2 tsp red pepper flakes.
3. Place the salmon fillets on the prepared baking sheet and season both sides with salt and pepper to taste.
4. Pour the honey garlic sauce over the salmon, making sure each fillet is evenly coated.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized.
6. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this recipe lies in the caramelized honey garlic glaze that forms as the salmon bakes, creating a perfect balance of flavors with minimal cleanup.

Tip: For an extra burst of freshness, serve with a side of steamed broccoli or a crisp green salad.

Beef and Broccoli Stir Fry

Craving a quick and flavorful dinner? This Beef and Broccoli Stir Fry is a weeknight hero, combining tender beef with crisp broccoli in a savory sauce that’s sure to please.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, and sesame oil. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and cook until browned, about 2 minutes per side. Remove beef from skillet and set aside.
3. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli and garlic, stir-frying for 3 minutes until broccoli is bright green.
4. Return beef to the skillet. Pour sauce over beef and broccoli, stirring to coat. Cook for 2 more minutes until sauce thickens.
5. Garnish with red pepper flakes if desired, and serve hot over rice.

The magic of this dish lies in the quick sear of the beef, ensuring it stays juicy while the broccoli retains just the right amount of crunch.

Tip: For an extra flavor boost, marinate the beef in half the soy sauce for 30 minutes before cooking.

Cheesy Chicken and Rice Casserole

This Cheesy Chicken and Rice Casserole is the ultimate comfort food, combining tender chicken, fluffy rice, and a creamy, cheesy sauce that’s baked to perfection.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onion and 1/2 cup diced bell pepper, sautéing until soft, about 5 minutes.
3. Stir in 1 cup uncooked rice, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the rice slightly.
4. Pour in 2 cups chicken broth and 1 cup milk, bringing the mixture to a simmer. Cook for 5 minutes, then remove from heat.
5. Fold in 2 cups shredded chicken, 1 cup shredded cheddar cheese, and 1/2 cup sour cream until well combined.
6. Transfer the mixture to the prepared baking dish and bake at 375°F for 25 minutes, or until the rice is tender and the top is bubbly and golden.

The magic of this casserole lies in the creamy sour cream and cheese mixture that keeps the chicken incredibly moist and the rice perfectly fluffy.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Slow Cooker Pulled Pork

Nothing says comfort food quite like tender, juicy pulled pork that practically falls apart at the touch of a fork. This slow cooker version is a game-changer for busy weeknights or lazy weekends.

Ingredients

• 3 lbs pork shoulder (also known as pork butt)
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the pork shoulder in the slow cooker.
2. In a medium bowl, whisk together 1 cup barbecue sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Pour the mixture over the pork shoulder, ensuring it’s evenly coated.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
5. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the juices.
6. Serve warm on buns with extra barbecue sauce if desired.

The magic of this recipe lies in the perfect balance of tangy and sweet, with a smoky depth that comes from the slow cooking process. It’s a crowd-pleaser that requires minimal effort for maximum flavor.

Tip: For an extra layer of flavor, sear the pork shoulder in a hot skillet before adding it to the slow cooker.

Spaghetti Carbonara

There’s something irresistibly comforting about a bowl of Spaghetti Carbonara, with its creamy sauce and crispy pancetta. Here’s how to make it at home, just like an Italian nonna would.

Ingredients

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Reduce the skillet heat to low. Quickly toss the drained spaghetti with the pancetta and garlic. Remove from heat and immediately stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
5. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of this Carbonara lies in the technique of combining the hot pasta with the egg mixture off the heat, creating a silky sauce without scrambling the eggs.

Tip: For an extra silky texture, use the freshest eggs you can find and temper the egg mixture with a bit of hot pasta water before adding it to the pasta.

Baked Lemon Butter Chicken Thighs

These Baked Lemon Butter Chicken Thighs are a weeknight hero, combining juicy chicken with a bright, buttery sauce that’s irresistibly good.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, dried thyme, salt, and black pepper.
3. Place the chicken thighs in the prepared baking dish, skin side up. Pour the lemon butter mixture over the chicken, ensuring each piece is well coated.
4. Bake for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this dish lies in the crispy skin soaking up the lemony butter, creating a perfect balance of richness and zest.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

Shrimp Scampi with Linguine

Nothing says “special occasion” quite like a plate of Shrimp Scampi with Linguine — it’s luxurious yet surprisingly simple to whip up on a weeknight.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt butter with olive oil. Add garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Pour white wine and lemon juice into the skillet, bringing to a simmer. Let it reduce by half, about 2 minutes.
5. Return shrimp to the skillet, tossing to coat in the sauce. Stir in cooked linguine and parsley, mixing well to combine.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that clings beautifully to every strand of pasta.

Tip: For an extra touch of elegance, garnish with lemon slices and a sprinkle of parsley before serving.

Vegetable Lasagna

This Vegetable Lasagna is a hearty, comforting dish packed with layers of flavor and wholesome ingredients, perfect for a cozy family dinner.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 (24 oz) jar marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1/4 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried basil until well combined.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 2 minutes. Add zucchini, yellow squash, and bell pepper; cook for 5 minutes until vegetables are tender.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the vegetables, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles, remaining marinara sauce, mozzarella, and Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The secret to this lasagna’s rich flavor is the layer of roasted vegetables that add a sweet, caramelized depth to every bite.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure neat layers.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa is a vibrant, flavorful dish that brings together the richness of salmon with the fresh, creamy texture of avocado salsa. Perfect for a summer dinner that feels both indulgent and refreshing.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the salmon fillets with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
2. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the salmon flakes easily with a fork.
3. While the salmon grills, combine the diced avocados, 1/2 red onion, 1 jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/2 tsp salt in a bowl. Gently mix to combine.
4. Serve the grilled salmon topped with the avocado salsa.

The contrast between the smoky, tender salmon and the bright, chunky avocado salsa makes this dish a standout. It’s a simple yet impressive meal that’s sure to wow.

Tip: For an extra smoky flavor, try grilling the jalapeño for a minute before adding it to the salsa.

Chicken Alfredo Bake

This Chicken Alfredo Bake is the ultimate comfort food, combining creamy Alfredo sauce with tender chicken and pasta for a dish that’s sure to please.

Ingredients

• 8 oz fettuccine pasta
• 2 cups cooked chicken, shredded
• 2 cups Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the olive oil.
2. Cook the fettuccine according to package instructions until al dente, then drain and return to the pot.
3. Add the shredded chicken, Alfredo sauce, garlic powder, salt, and black pepper to the pot with the pasta. Stir until everything is well combined.
4. Transfer the mixture to the prepared baking dish and sprinkle the mozzarella and Parmesan cheeses evenly over the top.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

The magic of this bake lies in the crispy, cheesy top layer that contrasts beautifully with the creamy pasta underneath.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Beef Stroganoff

There’s something undeniably comforting about a creamy, savory Beef Stroganoff served over a bed of buttery noodles. This classic dish is a weeknight hero, ready in under an hour but tasting like it simmered all day.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• Salt and pepper to taste
• 12 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the onion and mushrooms, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
3. Sprinkle the flour over the vegetables, stirring to coat. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly until the sauce thickens, about 2-3 minutes.
4. Reduce heat to low. Stir in the sour cream and return the beef to the skillet. Season with salt and pepper to taste. Simmer gently for 5 minutes, until heated through.
5. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.

The secret to this stroganoff’s rich flavor? A splash of Worcestershire sauce and a dollop of Dijon mustard, adding depth and a slight tang that balances the creamy sauce perfectly.

Tip: For an extra tender beef, slice it against the grain and don’t overcrowd the pan when browning.

Mushroom Risotto

There’s something undeniably comforting about a creamy mushroom risotto, and this version is no exception—packed with earthy flavors and a velvety texture that’s sure to impress.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme. Cook until the mushrooms are soft and golden, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the mixture. Pour in 1/2 cup white wine, stirring constantly until absorbed.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
5. Once the rice is creamy and al dente, remove from heat. Stir in the remaining 1 tbsp butter and 1/2 cup Parmesan cheese until melted and combined.

The key to this risotto’s luxurious texture is the constant stirring, which coaxes the rice into releasing its natural starches. Perfect for a cozy night in, it’s a dish that feels both indulgent and surprisingly simple to master.

Tip: For an extra layer of flavor, try stirring in a splash of truffle oil just before serving.

Pork Chops with Apples and Onions

Nothing says comfort food like the classic combination of pork chops with sweet apples and savory onions, all cooked to perfection in one skillet.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 apples, cored and sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup apple cider
• 1 tablespoon butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook pork chops for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
2. In the same skillet, add onions and apples. Sprinkle with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme. Cook for 5 minutes until onions are translucent and apples are slightly softened.
3. Return pork chops to the skillet, nestling them among the apples and onions. Pour in apple cider and dot with butter. Cover and simmer for 10 minutes, or until pork chops are cooked through.

The magic of this dish lies in the way the apple cider reduces to a glossy glaze, coating the pork chops with a sweet and tangy finish that’s irresistibly good.

Tip: For an extra layer of flavor, try using a mix of sweet and tart apples like Honeycrisp and Granny Smith.

Thai Green Curry with Chicken

Bring the vibrant flavors of Thailand into your kitchen with this comforting Thai Green Curry with Chicken, a perfect blend of spicy, sweet, and creamy.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp green curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine. Bring to a simmer.
3. Add chicken thighs and cook for 10 minutes, stirring occasionally, until the chicken is no longer pink.
4. Stir in red bell pepper and bamboo shoots, cooking for another 5 minutes until the vegetables are tender.
5. Season with 1 tbsp fish sauce and 1 tbsp brown sugar, adjusting to taste. Simmer for 2 minutes.
6. Remove from heat and stir in Thai basil leaves and lime juice.

The magic of this curry lies in the balance of heat from the green curry paste and the freshness of Thai basil, creating a dish that’s as aromatic as it is flavorful.

Tip: For an extra layer of flavor, toast the curry paste in the oil before adding the liquids to deepen its aroma.

Lemon Garlic Shrimp Pasta

This Lemon Garlic Shrimp Pasta is a bright, flavorful dish that comes together in under 30 minutes, perfect for a quick weeknight dinner that feels special.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 3 tbsp olive oil over medium heat. Add the shrimp, 4 cloves minced garlic, and 1/2 tsp red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add 1/4 cup fresh lemon juice and the reserved pasta water. Bring to a simmer.
4. Add the cooked linguine to the skillet, tossing to coat in the sauce. Return the shrimp to the skillet, add 1/4 cup chopped fresh parsley, and season with salt and pepper to taste. Toss everything together until well combined.
5. Serve immediately, topped with 1/2 cup grated Parmesan cheese.

The zestiness of the lemon paired with the warmth of garlic and a hint of spice makes this dish irresistibly fresh and vibrant.

Tip: For an extra burst of flavor, zest a lemon over the finished dish before serving.

BBQ Ribs with Coleslaw

Nothing says summer like tender BBQ ribs paired with crisp, tangy coleslaw. This combo is a crowd-pleaser that brings the smoky and the fresh together in perfect harmony.

Ingredients

• 2 lbs pork baby back ribs
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed

Instructions

1. Preheat your oven to 300°F. Rub the ribs with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the ribs on a baking sheet, cover tightly with foil, and bake for 2 hours until the meat is tender.
3. Remove the foil, brush the ribs with BBQ sauce, and broil on high for 5 minutes until the sauce is caramelized.
4. In a large bowl, mix shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and celery seed until well combined to make the coleslaw.
5. Let the ribs rest for 10 minutes before slicing. Serve with the coleslaw on the side.

The slow baking followed by a quick broil gives these ribs a fall-off-the-bone tenderness with a sticky, caramelized exterior that’s irresistible.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce before brushing it on the ribs.

Conclusion

We hope this roundup of 18 delicious dinner recipes brings joy and ease to your family meals. Each dish is a gateway to creating memorable moments around the table. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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