Put Shrimp on paper towels to dry. Season with salt, pepper, and sugar. Heat 1 tablespoon of olive oil over medium heat in a non-stick skillet. Cook the shrimp until pink, about 2 minutes.

Inspired by Korean pajeon, this shrimp-studded pancake is slightly eggier than the original, and it features fresh, crunchy sugar snap peas for a taste of spring. Cutting the snap peas on a long ...

This saucy, spicy vodka pasta is packed with flavour and so easy to make – perfect for a cosy night in. Melt the butter and olive oil in a large frying pan over a medium heat. Add the onion ...

An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. Melt a third of the ...

Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. She contributed to articles about food, gardening, and pets.