18 Delicious Dinner Recipes of the Day Special

Are you tired of the same old dinner routine and craving something new and exciting? Look no further! Our ’18 Delicious Dinner Recipes of the Day Special’ is here to inspire your kitchen adventures with a mix of quick fixes, seasonal delights, and ultimate comfort foods. Perfect for any night of the week, these recipes promise to bring flavor, ease, and joy to your table. Let’s dive in!

Garlic Butter Steak with Asparagus

Sizzle up your skillet for a dish that’s all about bold flavors and minimal fuss. Garlic Butter Steak with Asparagus turns a classic combo into a weeknight hero.

Ingredients

• 1.5 lbs ribeye steak
• 1 lb asparagus, trimmed
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat a large skillet over medium-high heat until hot, about 2 minutes.
2. Season the steak evenly with salt and pepper on both sides.
3. Add olive oil to the skillet, then place the steak in the center. Sear for 4 minutes without moving to get a golden crust.
4. Flip the steak, reduce heat to medium, and cook for another 4 minutes for medium-rare. Tip: Use a meat thermometer to check for 135°F.
5. Transfer the steak to a plate, cover loosely with foil, and let rest for 5 minutes.
6. In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant.
7. Add asparagus to the skillet, tossing to coat in the garlic butter. Cook for 3-4 minutes until bright green and tender-crisp. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. Slice the steak against the grain and serve over the asparagus. Tip: Drizzle any remaining garlic butter from the skillet over the steak for extra flavor.

With a juicy, buttery steak and crisp-tender asparagus, this dish is a textural dream. Try serving it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the garlic butter.

Creamy Tuscan Garlic Chicken

Viral on every foodie’s feed, this dish packs a punch with its rich flavors and creamy texture. Perfect for a cozy night in or impressing your dinner guests.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 2 cups spinach, fresh
• 1/2 cup parmesan cheese, grated
• 1 tsp Italian seasoning

Instructions

1. Season chicken breasts with salt, pepper, and garlic powder on both sides.
2. Heat olive oil in a large skillet over medium-high heat (350°F).
3. Add chicken breasts to the skillet, cooking for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
6. Add sun-dried tomatoes, spinach, parmesan cheese, and Italian seasoning to the skillet. Stir until spinach wilts and sauce thickens, about 3-4 minutes.
7. Return chicken breasts to the skillet, spooning sauce over them. Cook for an additional 2 minutes to heat through.

Kick your dinner up a notch with this Creamy Tuscan Garlic Chicken, where the velvety sauce clings to every bite of tender chicken. Serve over a bed of al dente pasta or with a side of crusty bread to soak up every last drop of that creamy goodness.

One-Pot Lemon Garlic Shrimp Pasta

Transform your dinner routine with this zesty, garlicky shrimp pasta that’s ready in a flash. **Bold flavors** and **minimal cleanup** make it a weeknight hero.

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 lemon, zested and juiced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in the same pot over medium heat. Add shrimp, season with salt, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same pot, add garlic and red pepper flakes. Cook until fragrant, about 30 seconds.
4. Stir in lemon zest, lemon juice, and chicken broth. Bring to a simmer and cook for 2 minutes.
5. Reduce heat to low. Add heavy cream and Parmesan, stirring until cheese melts.
6. Return shrimp and linguine to the pot. Toss to coat in the sauce. Cook for 1 minute to heat through.
7. Garnish with parsley and serve immediately.

Light and creamy with a kick, this dish pairs perfectly with a crisp white wine. Try topping with extra Parmesan for a richer flavor.

Beef and Broccoli Stir Fry

You’ve been scrolling for hours. Let’s fix that with a Beef and Broccoli Stir Fry that’s faster than your takeout order.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/2 tsp ginger, grated
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add beef slices in a single layer; cook for 2 minutes per side until browned. Remove beef and set aside.
3. In the same skillet, add remaining 1 tbsp oil and broccoli florets. Stir-fry for 3 minutes until bright green.
4. Push broccoli to the side; add minced garlic and grated ginger to the center. Cook for 30 seconds until fragrant.
5. Whisk together soy sauce, brown sugar, cornstarch, and water in a small bowl until smooth.
6. Pour sauce over broccoli and garlic; stir to combine. Bring to a simmer and cook for 2 minutes until thickened.
7. Return beef to the skillet; toss with the sauce and broccoli. Cook for 1 minute to heat through.

Look at that glossy sauce clinging to every bite. Serve it over steamed rice or noodles for a meal that’ll have everyone asking for seconds.

Baked Honey Mustard Salmon

Perfectly golden and glazed, this Baked Honey Mustard Salmon is your ticket to a fuss-free, flavor-packed dinner. Packed with sweet and tangy notes, it’s a crowd-pleaser that comes together in a flash.

Ingredients

• 1.5 lbs salmon fillet
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down.
3. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, black pepper, and lemon juice until smooth.
4. Brush the honey mustard mixture evenly over the salmon fillet, covering all sides.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Remove from the oven and sprinkle with chopped fresh dill before serving.

Outrageously tender and flaky, this salmon boasts a caramelized crust that’s downright addictive. Serve it over a bed of quinoa or alongside roasted veggies for a meal that’s as nutritious as it is delicious.

Vegetable Stir Fry with Tofu

Elevate your weeknight dinner with this **Vegetable Stir Fry with Tofu**—quick, vibrant, and packed with flavor. Grab your wok, and let’s turn simple ingredients into a meal that’s anything but basic.

Ingredients

• 1 block extra-firm tofu
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup snap peas
• 2 tbsp water
• 1 tbsp cornstarch

Instructions

1. Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. In a bowl, mix soy sauce, sesame oil, and cornstarch. Add tofu cubes, tossing to coat. Marinate for 10 minutes.
3. Heat vegetable oil in a wok over medium-high heat. Add tofu, reserving marinade. Cook for 5 minutes until golden, flipping halfway. Remove and set aside.
4. In the same wok, add garlic and ginger. Stir for 30 seconds until fragrant.
5. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 4 minutes until vegetables are crisp-tender.
6. Return tofu to wok. Add reserved marinade and water. Stir-fry for 2 minutes until sauce thickens.
7. Serve hot over rice or noodles for a complete meal.

Outrageously crispy tofu meets perfectly al dente veggies in a glossy, savory sauce. Try topping with sesame seeds or a drizzle of sriracha for an extra kick.

Spicy Thai Basil Chicken

Overwhelm your taste buds with this fiery Spicy Thai Basil Chicken—quick, bold, and packed with flavor. Perfect for a weeknight dinner that punches above its weight.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 Thai chilies, sliced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves
• 1 red bell pepper, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic and 2 sliced Thai chilies to the pan. Stir-fry for 30 seconds until fragrant.
3. Add 1 lb thinly sliced chicken breast to the pan. Cook for 4-5 minutes, stirring occasionally, until no longer pink.
4. Mix in 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sugar. Stir to coat the chicken evenly.
5. Add 1 sliced red bell pepper to the pan. Cook for 2 minutes until slightly softened.
6. Toss in 1 cup fresh Thai basil leaves. Stir for 30 seconds until wilted.
7. Remove from heat and serve immediately.

With a perfect balance of heat and sweetness, this dish offers a crunchy texture from the bell peppers and a fragrant aroma from the basil. Try serving it over jasmine rice or with a side of cucumber slices to cool the spice.

Slow Cooker Beef Stew

Nothing beats coming home to a hearty slow cooker beef stew that’s been simmering all day. **Toss** in the ingredients, **set** it, and **forget** it until dinner time.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups beef broth
• 1 cup red wine
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 carrots, sliced
• 2 potatoes, cubed
• 2 stalks celery, sliced
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. **Toss** beef cubes with flour, salt, and pepper until evenly coated.
2. **Heat** olive oil in a large skillet over medium-high heat. **Brown** the beef in batches, about 3 minutes per side, then **transfer** to the slow cooker.
3. **Deglaze** the skillet with beef broth, **scraping** up any browned bits, then **pour** into the slow cooker.
4. **Add** red wine, garlic, onion, carrots, potatoes, celery, thyme, and bay leaf to the slow cooker. **Stir** to combine.
5. **Cover** and **cook** on low for 8 hours or high for 4 hours, until beef is tender.
6. **Remove** bay leaf before serving. **Tip:** For thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.

Unbelievably tender beef melts in your mouth, while the veggies soak up all the rich, savory flavors. **Serve** over mashed potatoes or with crusty bread for the ultimate comfort meal.

Grilled Lemon Herb Mediterranean Chicken

Fire up your grills for this zesty, herb-packed chicken that’s a straight shot to flavor town. Perfect for summer nights, it’s juicy, tangy, and ridiculously easy to nail.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Add chicken breasts to the bowl, coating them evenly with the marinade. Let sit for 10 minutes.
4. Place chicken on the grill. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
5. During the last 2 minutes of cooking, add lemon slices to the grill, charring slightly.
6. Remove chicken and lemons from the grill. Let chicken rest for 5 minutes before slicing.

Who knew simplicity could taste this good? The chicken comes out impossibly moist with a crispy herb crust, while the grilled lemons add a smoky sweetness. Serve it over a bed of quinoa or chop it up for a next-level salad.

Cheesy Chicken and Rice Casserole

Bold flavors collide in this cheesy chicken and rice casserole—comfort food that’s easy to make and impossible to resist. Layer juicy chicken, fluffy rice, and melty cheese for a dish that’s pure satisfaction.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup white rice, uncooked
• 2 cups chicken broth
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix shredded chicken, uncooked rice, chicken broth, garlic powder, onion powder, salt, and black pepper.
3. Pour olive oil into a 9×13 inch baking dish, spreading evenly.
4. Transfer the chicken and rice mixture to the baking dish, spreading it out evenly.
5. Cover the dish with aluminum foil and bake for 45 minutes.
6. Remove the foil, sprinkle cheddar and mozzarella cheeses evenly over the top.
7. Bake uncovered for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the rice to fully absorb any remaining liquid.

Just out of the oven, this casserole boasts a creamy texture with a crispy cheese top. Serve it with a side of steamed veggies for a balanced meal, or enjoy it as is for the ultimate comfort food experience.

Easy Homemade Meatballs with Spaghetti

Roll up your sleeves—these Easy Homemade Meatballs with Spaghetti are about to become your weeknight hero. Ready in under an hour, they pack flavor, comfort, and that Instagram-worthy cheese pull.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 8 oz spaghetti
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix until just combined—overmixing makes tough meatballs.
3. Shape mixture into 1.5-inch balls. Place on prepared baking sheet.
4. Bake for 20 minutes, or until golden and cooked through.
5. While meatballs bake, heat olive oil in a large skillet over medium heat. Add marinara sauce and simmer for 10 minutes.
6. Cook spaghetti according to package instructions until al dente. Drain.
7. Add baked meatballs to the skillet with marinara. Gently stir to coat.
8. Serve meatballs and sauce over spaghetti. Garnish with fresh basil.

Mouthwatering and tender, these meatballs are a perfect match for the rich marinara. Try serving them with a side of garlic bread for dipping into that extra sauce.

Pan-Seared Pork Chops with Apples

Fire up your skillet for a dish that’s all about bold flavors and juicy bites. Pan-seared pork chops meet sweet, caramelized apples in a match made in dinner heaven.

Ingredients

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 apples, cored and sliced
• 1 tbsp butter
• 1/2 cup chicken broth
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops with salt and pepper on both sides.
3. Add pork chops to the skillet; sear for 4 minutes per side until golden brown. Tip: Don’t move them to get a perfect crust.
4. Remove pork chops from skillet; set aside on a plate.
5. In the same skillet, melt butter over medium heat.
6. Add apple slices; cook for 3 minutes until slightly softened.
7. Pour in chicken broth; scrape up any browned bits from the skillet. Tip: This adds depth to your sauce.
8. Return pork chops to the skillet; sprinkle with thyme.
9. Cover and simmer for 5 minutes until pork reaches 145°F internally. Tip: Use a meat thermometer for accuracy.

Melt-in-your-mouth pork chops pair perfectly with the sweet and tangy apples. Serve over mashed potatoes or with a crisp green salad for a complete meal.

Vegetable Lasagna

Yes, you heard it right—vegetable lasagna that’ll make you forget all about meat. Layer up those veggies and cheese for a dish that’s as hearty as it is healthy.

Ingredients

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

Instructions

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, and Parmesan cheese.
4. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté for 2 minutes.
5. Add zucchini, yellow squash, and bell pepper to the pan. Cook for 5 minutes, stirring occasionally.
6. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
7. Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish.
8. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture and half of the vegetables.
9. Repeat layers, ending with a final layer of noodles. Top with remaining marinara sauce and mozzarella cheese.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.

Perfectly layered with a crispy top and a gooey center, this vegetable lasagna brings a rainbow of flavors to your table. Serve with a side of garlic bread for the ultimate comfort meal.

BBQ Pulled Pork Sandwiches

Make your taste buds dance with these BBQ Pulled Pork Sandwiches—juicy, smoky, and slathered in sauce. Perfect for summer cookouts or cozy nights in.

Ingredients

• 4 lbs pork shoulder
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 6 hamburger buns

Instructions

1. Preheat your oven to 300°F.
2. In a small bowl, mix 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tsp black pepper.
3. Place the 4 lbs pork shoulder in a roasting pan and rub the spice mixture all over it.
4. Cover the pan with foil and bake for 6 hours, or until the pork shreds easily with a fork.
5. Remove the pork from the oven and let it rest for 15 minutes. Tip: Resting allows the juices to redistribute.
6. Shred the pork using two forks, then mix in 1 cup BBQ sauce. Tip: For extra flavor, reserve some sauce to drizzle on top.
7. Toast the 6 hamburger buns lightly for added crunch.
8. Pile the pulled pork onto the buns and serve immediately. Tip: Add coleslaw for a crunchy contrast.

Kick back and enjoy the tender, smoky goodness of these sandwiches. Try serving them with pickles and extra BBQ sauce on the side for a customizable feast.

Chicken Alfredo Stuffed Shells

Perfect for when you’re craving comfort with a twist, these Chicken Alfredo Stuffed Shells **pack** creamy, cheesy goodness into every bite. **No fuss**, just flavor.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups cooked chicken, shredded
• 15 oz ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups Alfredo sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix shredded chicken, ricotta, 1/2 cup Parmesan, 1 cup mozzarella, garlic powder, Italian seasoning, salt, and pepper.
4. Fill each shell with the chicken mixture and place in the prepared baking dish.
5. Pour Alfredo sauce evenly over the stuffed shells. Sprinkle remaining Parmesan and mozzarella on top.
6. Bake for 25 minutes, or until cheese is bubbly and golden.
7. Let stand for 5 minutes before serving to allow the filling to set.

Creamy, cheesy, and utterly satisfying, these stuffed shells are a crowd-pleaser. **Serve** with a crisp salad for a balanced meal or enjoy as is for the ultimate comfort food experience.

Beef Tacos with Fresh Salsa

Fire up your taste buds with these beef tacos—juicy, spicy, and loaded with fresh salsa. Perfect for a quick dinner or a weekend fiesta, they’re a crowd-pleaser every time.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 8 small corn tortillas

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef to the skillet, breaking it apart with a spoon.
3. Season beef with salt, black pepper, cumin, and chili powder. Cook until no pink remains, about 5-7 minutes.
4. While beef cooks, combine diced tomatoes, onion, cilantro, and lime juice in a bowl to make the salsa.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Assemble tacos by spooning beef onto tortillas and topping with fresh salsa.

You’ll love the crunch of the tortillas against the tender beef and zesty salsa. Try serving with a side of avocado slices for extra creaminess.

Roasted Vegetable and Quinoa Salad

Packed with vibrant flavors and textures, this dish is a game-changer for meal prep. Roast your way to a hearty, healthy bowl that’s as Instagram-worthy as it is delicious.

Ingredients

• 2 cups quinoa
• 4 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 1 tbsp balsamic vinegar
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F.
2. Rinse quinoa under cold water until water runs clear.
3. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
5. Toss mixed vegetables with olive oil and balsamic vinegar on a baking sheet.
6. Roast in preheated oven for 20 minutes, stirring halfway. Tip: Roast until edges are caramelized for maximum flavor.
7. Fluff quinoa with a fork and mix in roasted vegetables.
8. Top with crumbled feta and fresh basil. Tip: Add basil just before serving to keep it vibrant.

Delight in the contrast of creamy feta against the nutty quinoa and sweet roasted veggies. Serve it warm for a cozy dinner or chill it for a refreshing lunch—either way, it’s a crowd-pleaser.

Shrimp Scampi with Linguine

Perfect for those nights when you crave something luxurious yet effortless, this Shrimp Scampi with Linguine turns simple ingredients into a showstopper. Packed with garlicky, buttery shrimp and al dente pasta, it’s a dish that feels fancy without the fuss.

Ingredients

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

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat 3 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium heat until butter melts.
3. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Increase heat to medium-high. Add 1 lb shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque.
5. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice. Simmer for 2 minutes to reduce slightly.
6. Add the cooked linguine to the skillet along with 1/4 cup chopped parsley. Toss everything together until the pasta is well coated and heated through.
7. Season with salt to taste and serve immediately.

Every bite of this Shrimp Scampi with Linguine offers a harmonious blend of tender shrimp, perfectly cooked pasta, and a sauce that’s rich yet bright. For an extra touch, garnish with additional parsley and a sprinkle of red pepper flakes for heat.

Conclusion

These 18 Delicious Dinner Recipes of the Day Special offer a treasure trove of culinary inspiration to spice up your mealtime routine. Whether you’re craving comfort food or something exotic, there’s a dish here to satisfy every palate. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.