Quick dinner ideas: 6 recipes, 7 ingredients or less, 30 minutes or less

Looking to fix dinner fast tonight? Each of these ideas uses seven or fewer ingredients and can be made in 30 minutes or less. Think of it as a kind of quick dinner matrix. Fix the recipes as they are, mix and match, or use them as templates to create your own dishes, adding additional flavorings or seasonings.

Spaghetti with arugula and garlic bread crumbs: A handful of fresh-toasted bread crumbs can transform a dish, whether sprinkling them over vegetables or gratins -- they even work magic in desserts. They can elevate a simple pasta dish too, as Food columnist Russ Parsons shows in an amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs.

Creamy scrambled eggs: Eggs aren’t just for breakfast — gently cook them to a soft scramble, sprinkle on some chopped fresh herbs and serve alongside some toasted baguette slices for a light dinner.

Spaghetti with crushed black pepper and pecorino cheese: Why clutter pasta with sauces and too many toppings when you can keep it simple? A little fresh cracked pepper and grated cheese is all it takes to turn basic noodles into a soothing dish.

Broccoli soup: Luxurious yet frugal, this quick soup comes together quickly. Broccoli is simmered in chicken broth just until tender, then quickly blended for a thick soup with silky texture. To complement the fresh broccoli flavor, add a squeeze of lemon or a spoonful of grated Parmesan.

Clams with pine nuts and serrano ham: Plan to serve the clams with plenty of crusty bread to soak up the flavorful sauce.

Slow-poached shrimp: The shrimp and all the flavorings are combined in a resealable bag and slow-poached for maximum flavor while keeping the shrimp tender and moist. It’s perfect served over a bed of rice. You can find the recipe below.

SLOW-POACHED SHRIMP

15 minutes. Serves 4

Note: This method is based on a recipe from “Small Bites, Big Nights” by Govind Armstrong.

1 pound medium (26 to 30) shrimp, peeled and deveined

1 tablespoon chopped fresh dill or other herb (or 1 teaspoon fennel seeds)

1/2 teaspoon sea salt

Freshly ground white pepper to taste

4 tablespoons (1/2 stick) unsalted butter, cut into 4 slices

2 cups cooked rice (such as basmati; follow cooking instructions on the package)

1. Bring a large pot of water to 150 degrees, just below a simmer.

2. Pat the shrimp completely dry. Place in a bowl and toss with the dill, salt and pepper until the seasonings are well distributed. Transfer to a quart-size resealable freezer bag. Add the butter. Fold the bag over to force out as much air as possible, then seal.

3. Check the temperature of the water with an instant-read thermometer. Lay the bag into the water and cook 5 minutes, then turn the bag over and continue cooking until all the shrimp are just pink, 3 to 7 minutes longer. Turn out into a shallow bowl. Serve over rice.

Each serving: 426 calories; 27 grams protein; 46 grams carbohydrates; 1 gram fiber; 14 grams fat; 8 grams saturated fat; 202 mg. cholesterol; 459 mg. sodium.

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