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Shellfish

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Large serving bowl with shrimp lemon pasta served with lemon wedges.

Easy

30-Minute Zesty Lemon Shrimp Pasta

Plate of Seafood Pasta Salad served with Champagne Taittinger

Fresh & Zesty Seafood Pasta Salad

Holding a nacho with shrimp up to the camera.

Easy

15-Minute Oven-Baked Shrimp Nachos

Close up of scallop tacos with avocado and cabbage.

Easy

20-Minute Seared Scallop Tacos with Avocado Salsa

Creamy shrimp scampi served over pasta with lemon wedges.

Easy

One-Pan Creamy Shrimp Scampi

Blackened Shrimp and Old Bay-Seasoned Mashed Potatoes

Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes

Tequila lime shrimp served with yellow rice and broccoli.

Easy

6-Ingredient Tequila Lime Shrimp

Herbed shrimp and polenta with goat cheese served in a shallow bowl.

30-Minute Herby Shrimp and Polenta with Goat Cheese

Creamy cheddar cheese grits topped with Cajun shrimp and a garlic and scallion butter deglaze.

30-Minute Cajun Shrimp and Grits

Hi there, I'm Marley!

A busy mom with a gourmet palate.

Here at Marley’s Menu I’m determined to prove that you can cook and bake elevated meals and treats easily and efficiently without compromising on taste.

Meet Marley

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I was so ready for this question!! 9 times out of

I was so ready for this question!! 9 times out of 10 I don’t peel my chickpeas but if you want an extra smooth hummus you can easily do so! To peel raw chickpeas, drain ‘em, submerge them in water, and run your fingers through them so the skin separates from the bean. The paper thin outer layers will float to the top where you can easily skim them off the top of the water. #kitchenhack #homemadehummus #cookingtip

This quick 30-minute Salmon Spinach Pasta features

This quick 30-minute Salmon Spinach Pasta features zesty white wine sauce made with butter. Plus, this recipe uses just 10 ingredients, making it perfect for those days when you want a flavorful and satisfying pasta dinner with salmon that’s simple to make!

-1 pound salmon (skinless preferred)
-½ teaspoon salt
-½ teaspoon black pepper
-1 large lemon, zest and juice
-2 tablespoons olive oil
-4 cloves garlic, minced
-6 ounces baby spinach
-1 cup white wine (Pinot Grigio or Sauvignon Blanc)
-4 tablespoons unsalted butter
-16 ounces long pasta (like linguine)

-Bring a pot of water to a boil to cook your pasta according to the directions on the box to al dente. Prep your salmon by removing the skin if necessary and patting dry with paper towels.
-Season your salmon fillet on both sides with a pinch of salt and pepper and one squeeze of lemon juice.
-To a separate large saucepan or shallow pot, add the olive oil over medium heat and allow the oil to get hot for about 1 minute.
-Carefully add your prepped salmon to the hot oil, keeping your heat source at medium, and sear salmon for 2 minutes on both sides. Remove salmon from the oil and set it aside (it’s okay if your salmon isn’t cooked all the way through at this point).
-Add the minced garlic to the hot oil and cook for another two minutes until fragrant. Then, add your spinach and cook for another 2-3 minutes, tossing occasionally until most of the liquid has released from the spinach.
-Use a fork or knife to break the seared salmon into bite-sized pieces and add it back to the saucepan with the garlic and spinach.
-Add the white wine, butter, lemon zest, lemon juice, and remaining salt and pepper to the saucepan and bring the heat down to low. Simmer, uncovered, over low heat until the butter is melted and the salmon is cooked thoroughly.
-Add your cooked pasta to the sauce and toss until coated.
Serve hot. Option to garnish with a little extra lemon zest and a crack of fresh black pepper. Enjoy!
#salmonpasta #whitewinesauce #pastadinner #pescatarianrecipes

This Brownie Batter hummus uses real chocolate to

This Brownie Batter hummus uses real chocolate to make a decadent dip perfect for an any-time snack or dessert to satisfy your sweet tooth. Ready in 10 minutes or less!

-1 (15.5 ounce) can chickpeas (both the beans and the liquid)
-⅓ cup chocolate chips (dark preferred, or semi-sweet)
-¼ cup almond butter (or any other nut butter of choice)
-¼ cup maple syrup
-2 tablespoons cocoa powder (I used dark)
-½ teaspoon salt
-¼ cup mini chocolate chips (optional)

-Separate the chickpeas from the liquid, conserving the liquid (also called aquafaba) for later use. Melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. If you would like to peel the chickpeas for a smoother hummus you can, but this is completely optional!
-Add the chickpeas, melted chocolate, almond butter, maple syrup, cocoa powder, and salt to a food processor or high-powered blender and blend on high.
-While the blender is on, slowly add the aquafaba until you are happy with the consistency (usually 1-2 tablespoons). You may need to stop and use a spatula to scrape down any ingredients stuck to the sides halfway through.
-Transfer the brownie batter hummus to a bowl and top with mini chocolate chips (optional). Serve with strawberries, vanilla wafers, pretzel crisps and/or any other dippers of choice! #valentinesdayrecipes #chocolatehummus #browniebatter

Do you stay in or go out for Valentine’s Day? We

Do you stay in or go out for Valentine’s Day?
We usually stay in and use it as an excuse to go all out on dinner!
This year we are having:

Strawberry Goat Cheese Salad
Love Potion Cocktail
Salmon Spinach Pasta
Boozy Chocolate Mousse

You can find all these recipes on marleysmenu.com ❤️

#valentinesdayrecipes #datenight

Looking for something pretty and pink this Valenti

Looking for something pretty and pink this Valentine’s Day? This simple 4-ingredient Vibrant Raspberry Vinaigrette will add a tangy and sweet freshness to elevate any salad.

Ingredients
-6 ounces raspberries (1 cup)
-½ cup olive oil
-¼ cup honey (or maple syrup)
-¼ cup sherry vinegar (or white wine vinegar)

Method
-Rinse raspberries and lightly pat dry with a clean kitchen towel or paper towels (try these bamboo paper towels for a more sustainable option!) to soak up the water.  -Add the raspberries, olive oil, honey, and vinegar to a blender or food processor and blend on high until smooth and frothy. -Store in a glass container in the refrigerator for up to 1 week until ready to serve!

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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