Easy dinner recipes: Shrimp pasta, chicken curry and shaking beef salad

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 20, 2014 7 AM PT

Can’t figure out what to fix for dinner tonight? Whether you’re craving beef, chicken or shrimp, we’ve got great dishes with bold flavors that come together quickly and easily.

Capellini al gamberetti: Love shrimp? Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley, Capellini al gamberetti, a pasta dish from Napoli restaurant in Loma Linda, doesn’t get any easier. Make it in less than 30 minutes.

Massaman curry with chicken: Bright and fresh and mildly spicy, Cholada Thai’s homemade Massaman curry paste in this recipe marries perfectly with sweet coconut milk in this rich, slow-simmered chicken stew. Start to finish, it’s ready in an hour.

QUICK & EASY: 99 terrific recipes in about an hour or less

Shaking beef salad: A salad version of the Vietnamese entree, this dish from Gingergrass in Silver Lake works perfectly as a one-dish meal combining the hot, sauteed beef over a cool watercress salad. Strips of filet mignon are marinated in a traditional combination of garlic, soy sauce, fish sauce and sugar. Shortly before serving, whisk together a light, ginger-garlic dressing to toss with a salad of crisp watercress and thinly sliced red onion. The beef is quickly sauteed in a wok or skillet until caramelized and aromatic, then arranged on the chilled salad and topped with chopped green onions.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

NAPOLI’S CAPELLINI AL GAMBERETTI

Total time: 25 minutes

Servings: 4

Note: Adapted from Napoli Italian Restaurant in Loma Linda

6 tablespoons extra-virgin olive oil

1 pound large (16 to 20 count) shrimp, peeled and cleaned

4 cloves garlic, thinly sliced

1/2 pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred artichokes

Salt and pepper

1/2 pound capellini (angel hair) pasta, cooked al dente in salted water

1 tablespoon finely chopped parsley

1. Heat a 12- to 14-inch sauté pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

2. Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

3. Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Each serving: 519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.

MASSAMAN CURRY WITH CHICKEN

Total time: 1 hour

Servings: 4

Note: Adapted from Cholada Thai Cuisine in Thousand Oaks. The restaurant uses Mae Ploy brand coconut milk, which is generally available at Thai and Asian markets, as well as well-stocked Asian sections of select supermarkets. Lemongrass, galangal, kaffir lime leaves and shrimp paste are generally available at Thai and Asian markets.

Massaman curry paste

1 teaspoon coriander seeds

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons cardamom seeds

1 1/2 teaspoons grated nutmeg

1 1/2 teaspoons ground clove

10 dried Thai chiles, chopped (seed the chiles for less heat)

1 to 2 cloves garlic, chopped

4 ounces shallots (from 3 to 4 whole), peeled and chopped

2 ounces lemongrass (about 1/2 stalk), trimmed and chopped

1 thumb-size piece galangal, peeled and chopped

3/4 teaspoon chopped kaffir lime leaves

1 1/2 tablespoons shrimp paste

1. Toast the coriander and cumin seeds: In a small sauté pan, toast the seeds over medium heat until aromatic, 2 to 3 minutes. Shake the pan frequently to keep the seeds from burning on any sides. Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle.

2. Transfer the ground seeds to a mortar and pestle or a food processor. Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves. Pound the ingredients until finely pulverized with no visible chile pieces. Add the shrimp paste and mash to combine. (If using a food processor, drizzle in a little water as needed to purée the ingredients to a paste.) This makes about 1¼ cups curry paste, more than is needed for the recipe. The paste can be made up to 2 weeks in advance, covered and refrigerated until needed.

Massaman curry with chicken assembly

1 tablespoon oil (soybean, peanut or corn oil)

3 to 4 tablespoons Massaman curry paste

1 (19-ounce) can coconut milk (unshaken so the cream rises to the top), divided

1 boiling potato, cut into 1-inch cubes

1 pound boneless, skinless chicken breast, cut into bite-size cubes

1 cup whole raw peanuts

1 tomato, cut into 1-inch cubes

2 teaspoons sugar

2 tablespoons fish sauce

1. In a large, heavy-bottom saucepan, heat the oil over medium heat until hot. Stir in the curry paste. Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes.

2. Stir in the coconut cream (the thicker liquid at the top of the can). Simmer until the oil separates, 2 to 3 minutes.

3. Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes.

4. Stir in the peanuts and tomato and remaining coconut milk. Simmer for a few minutes to marry the flavors.

5. Stir in the sugar and fish sauce. Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes. If the sauce begins to thicken too much, stir in a little water as needed.

6. Remove from heat and serve immediately.

Each serving: 697 calories; 37 grams protein; 25 grams carbohydrates; 6 grams fiber; 53 grams fat; 30 grams saturated fat; 63 mg cholesterol; 6 grams sugar; 858 mg sodium.

GINGERGRASS’ SHAKING BEEF SALAD

Total time: 35 minutes, plus marinating time

Servings: 2

Note: From Gingergrass in Silver Lake. This makes slightly more dressing than is needed for the recipe; it will keep refrigerated for 1 week.
DRESSING

1 teaspoon minced garlic

1 teaspoon ginger powder

1 teaspoon sugar

1/8 cup distilled white vinegar

1/4 cup soy sauce

1/4 cup grapeseed oil

Pinch of freshly ground black pepper

In a medium bowl, whisk together the garlic, ginger powder, sugar, vinegar, soy sauce, grapeseed oil and black pepper. Set aside. Makes slightly more than one-half cup.
SALAD AND ASSEMBLY
8 ounces filet mignon, cut into 1-inch cubes

1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic, divided

1 1/2 teaspoons fish sauce

1 1/2 teaspoons soy sauce

1/2 teaspoon sugar

2 tablespoons vegetable oil

2 tablespoons diced yellow onions

1 tablespoon oyster sauce

1/2 bunch watercress, washed and dried

1/8 cup thinly sliced red onion

Scant 1 tablespoon dressing

3 green onions, chopped

1. In a nonreactive container, toss the beef with 1 1/2 teaspoons of the minced garlic, the fish sauce, soy sauce and sugar. Cover and refrigerate at least 2 hours, or up to overnight.

2. Heat a large sauté pan or wok over high heat and add the oil. Add the beef and sear until browned on all sides, then remove and drain on paper towels.

3. Add the remaining 1 1/2 tablespoons minced garlic and diced onions and sauté for 30 seconds, until aromatic.

4. Return the beef to the pan and add the oyster sauce, shaking the pan to distribute the flavors, then remove from the heat.

5. In a medium bowl, toss the watercress with the red onions and a scant tablespoon of the dressing (enough to just coat the greens). Arrange the salad on a plate and top with the cooked beef. Garnish with the chopped green onions; serve immediately.

Each serving: 379 calories; 26 grams protein; 9 grams carbohydrates; 1 gram fiber; 27 grams fat; 6 grams saturated fat; 71 mg. cholesterol; 969 mg. sodium.

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