Nano Cooking Recipes, Los Angeles, CA (2026)

03/18/2026

The Ultimate Seafood Pasta Salad 🍤🍋

Ingredients:

8 oz pasta (rotini, penne, or your favorite)

1 cup cooked shrimp, peeled and deveined 🍤

1 cup crab meat 🦀

1/2 cup chopped celery

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon chopped fresh dill

Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

2. Prepare the seafood: Ensure the shrimp are cooked, peeled, and deveined. If using canned or imitation crab meat, drain any excess liquid.

3. Combine ingredients: In a large mixing bowl, combine the cooked pasta, shrimp, crab meat, chopped celery, red bell pepper, and red onion.

4. Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, chopped dill, salt, and pepper until smooth.

5. Toss the salad: Pour the dressing over the pasta and seafood mixture. Gently toss to ensure all ingredients are evenly coated.

6. Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled, garnished with additional dill if desired.

*Enjoy this refreshing and flavorful seafood pasta salad at your next gathering!*

03/18/2026

Cajun Shrimp Alfredo Penne (Takeout Style)

Ingredients:

For the shrimp:

1 lb shrimp, peeled & deveined (no tails)

1 tsp Cajun seasoning

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp salt

1 tbsp olive oil

1 tbsp butter

For the Alfredo pasta:

12 oz penne pasta

2 tbsp butter

2 cloves garlic, minced

1 1/2 cups heavy cream

1 cup grated Parmesan cheese

1/2 tsp Italian seasoning

1/2 tsp black pepper

Salt to taste

For garnish:

Cajun seasoning (for sprinkling)

Fresh parsley, finely chopped

Instructions:

1. Boil penne pasta according to package directions. Drain and set aside.

2. Season shrimp with Cajun seasoning, paprika, garlic powder, pepper, and salt.

3. Heat olive oil and butter in a skillet. Cook shrimp 2–3 minutes per side until pink and lightly browned. Remove and set aside.

4. In the same skillet, melt butter and sauté garlic 30 seconds.

5. Add heavy cream and simmer 2–3 minutes on medium heat.

6. Stir in Parmesan cheese, Italian seasoning, black pepper, and a pinch of salt. Cook until sauce thickens.

7. Add cooked penne to the sauce and coat well.

8. Plate pasta, top with shrimp, and sprinkle extra Cajun seasoning and parsley on top.

9. Serve hot (optional: add extra sauce on the side like takeout style).

03/18/2026

Cajun Jambalaya with Shrimp, Chicken, and Sausage

Ingredients:

1 lb medium shrimp, peeled and deveined

1 lb chicken breast or thighs, cut into small pieces

12 oz smoked sausage, sliced into rounds

2 tbsp olive oil

1 onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1½ cups long-grain rice

1 can (14 oz) diced tomatoes

3 cups chicken broth

2 tsp Cajun seasoning (adjust to taste)

½ tsp smoked paprika

½ tsp thyme

Salt and black pepper to taste

2 tbsp chopped parsley

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the sausage slices, then remove and set aside.

2. Add chicken pieces to the same pan and cook until browned. Remove and set aside with the sausage.

3. Add another tbsp of oil. Sauté onion, bell pepper, celery, and garlic for 4–5 minutes until softened.

4. Stir in rice, Cajun seasoning, paprika, thyme, salt, and pepper. Toast the rice for 1–2 minutes.

5. Add tomatoes and chicken broth. Stir, then return sausage and chicken to the pan. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.

6. Add shrimp on top, cover again, and cook 5–7 minutes more until shrimp are pink and rice is tender.

7. Stir gently to combine. Garnish with parsley and serve hot.

03/18/2026

Garlic Butter Shrimp & Steak with Mashed Potatoes and Broccoli

Ingredients

1 steak (ribeye or similar cut)

8–10 large shrimp, peeled and deveined

2 cups broccoli florets

3–4 medium potatoes, peeled and chopped

3 tbsp butter

3 cloves garlic, minced

1/2 onion, sliced

1/4 cup milk or cream

Salt, to taste

Black pepper, to taste

Olive oil

Fresh parsley, chopped (for garnish)

Instructions

Boil potatoes in salted water until fork-tender. Drain, mash with butter and milk, then season with salt and pepper.

Steam or sauté broccoli until tender but still bright green; season lightly.

Season steak with salt and pepper. Sear in a hot pan with olive oil to desired doneness. Let rest.

In the same pan, sauté onions until soft. Add shrimp, garlic, butter, salt, and pepper. Cook until shrimp turn pink and opaque.

Plate steak, mashed potatoes, broccoli, and shrimp. Spoon garlic butter and onions over shrimp.

Garnish with chopped parsley and serve.

03/18/2026

Creamy Shrimp Pasta Salad

Ingredients:

3 cups cooked rotini pasta

1 lb cooked shrimp (peeled and deveined)

1/2 cup red onion (diced)

1/2 cup celery (diced)

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

Instructions:

1. Cook pasta according to package instructions, drain, and let cool.

2. In a large bowl, combine pasta, shrimp, onion, and celery.

3. In a separate bowl, whisk together mayo, sour cream, lemon juice, mustard, garlic powder, paprika, salt, and pepper.

4. Pour dressing over pasta mixture and toss to coat evenly.

5. Chill in the fridge for at least 1 hour.

6. Garnish with chopped parsley before serving.

Serve cold and enjoy!

03/18/2026

Garlic Butter Chili Shrimp

Ingredients:

500g large shrimp (peeled and deveined, tails on optional)

3 tbsp butter

4 cloves garlic (finely minced)

2 tbsp chili garlic oil or chili paste

2 tbsp soy sauce

1 tbsp tomato paste

1 tbsp brown sugar

1/4 cup water

1 small onion or shallot (finely chopped)

Salt and pepper to taste

Instructions:

Melt butter in a pan over medium heat.

Add garlic and chopped onion; sauté until fragrant and slightly golden.

Stir in chili garlic oil, tomato paste, soy sauce, brown sugar, and water. Mix well and let simmer for 2–3 minutes.

Add shrimp and cook, stirring, until they turn pink and are fully cooked (about 4–5 minutes).

Let the sauce thicken slightly and coat the shrimp well.

Season with salt and pepper if needed.

Serve hot.

03/16/2026

Sheet Pan Crispy Flounder Sliders with High-Protein Old Bay Crema & Jalapeño Apple Slaw
Prep: 15 minCook: 12 minServings: 4

Ingredients:

The Sheet Pan:
4 flounder fillets (4–5 oz each), 2 tbsp olive oil, 1 tsp Old Bay seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, salt and black pepper.
The Jalapeño Apple Slaw:
1 cup shredded green cabbage, ½ apple (julienned), 1 jalapeño (thinly sliced), 2 tbsp apple cider vinegar, 1 tsp honey, pinch of salt.
The High-Protein Old Bay Crema:
½ cup Greek yogurt (0% fat), 2 tbsp mayonnaise, 1 tsp Old Bay, juice of ½ lemon, 1 tsp hot sauce.

The Assembly:
4 brioche slider buns (toasted), butter for toasting.

Instructions:
Preheat oven to 425°F (220°C). Pat flounder dry, brush with olive oil, season with Old Bay, garlic powder, paprika, salt, and pepper. Place on a lined sheet pan.
Roast for 10–12 minutes until golden and flaky the edges should be slightly crisp.
While the fish roasts, toss cabbage, apple, and jalapeño with apple cider vinegar, honey, and salt. Set aside.
Whisk Greek yogurt, mayo, Old Bay, lemon juice, and hot sauce until smooth and thick.
Toast the brioche buns cut-side down in a pan with butter until golden. Spread crema on both sides, lay the flounder fillet, pile the slaw on top, and serve immediately.

03/16/2026

Sheet Pan Chili-Lime Tilapia Tacos with High-Protein Avocado Crema & Crunchy Radish Slaw

Prep: 12 min
Cook: 10 min
Servings: 4

Ingredients

The Sheet Pan
1 ½ lbs tilapia fillets, 1 tbsp olive oil, 1 tbsp chili powder, zest and juice of 1 lime, ½ tsp cumin, ½ tsp garlic powder, salt.

The Radish Slaw
1 cup matchstick radishes, ½ cup shredded green cabbage, ¼ cup fresh cilantro, juice of 1 lime, pinch of salt.

The High-Protein Avocado Crema
1 ripe avocado, ½ cup Greek yogurt, juice of 1 lime, 1 garlic clove, salt (blended smooth).

The Assembly
8 small corn or flour tortillas (warmed), lime wedges for serving.

Instructions

Preheat oven to 400°F (200°C). Toss tilapia in olive oil, chili powder, lime zest, lime juice, cumin, garlic powder, and salt. Roast for 10 minutes until cooked through and slightly caramelized at the edges.

Toss radishes, cabbage, and cilantro with lime juice and salt. Set aside.

Blend avocado, Greek yogurt, lime juice, garlic, and salt until completely smooth and thick.

Warm tortillas directly on a gas flame or dry skillet. Flake the tilapia, load into tortillas, top with radish slaw, and drizzle generously with the avocado crema. Serve with lime wedges.

03/16/2026

Sheet Pan Crispy Cajun Shrimp Bites with High-Protein Bayou Sriracha Crema

The ultimate Cajun party bite crispy, cheesy, and packed with bold bayou flavor. Shrimp and cream cheese rolled into golden bites, baked on one sheet pan, and dunked in a thick, fiery high-protein sriracha crema. Zero deep fryer. Zero regrets. 🦐🔥
Prep time: 20 minutes
Cook time: 18 minutes
Servings: 6

Ingredients:

The Sheet Pan Bites:
1 lb medium shrimp (peeled, deveined, finely chopped), 4 oz cream cheese (softened), ½ cup shredded pepper jack cheese, ¼ cup green onions (chopped), 1 tbsp Cajun seasoning, 1 tsp garlic powder, ½ tsp smoked paprika, 1 egg, ½ cup panko breadcrumbs, ½ cup crushed buttery crackers.
The Crispy Coating:
½ cup all-purpose flour, 2 eggs (beaten), 1 cup panko breadcrumbs (for extra crunch), cooking spray.
The High-Protein Bayou Sriracha Crema:
½ cup Greek yogurt (0% fat), 2 tbsp sriracha, 1 tsp Cajun seasoning, 1 tsp honey, ½ tsp garlic powder, juice of ½ lime whisked smooth.

Instructions:

Mix chopped shrimp, cream cheese, pepper jack, green onions, Cajun seasoning, garlic powder, paprika, egg, panko, and crushed crackers until the mixture holds together.

Shape into bite-sized balls. Roll each in flour, dip in beaten egg, then coat in panko. Place on a lined sheet pan, spray generously with cooking spray.

Bake at 400°F (200°C) for 15–18 minutes until deeply golden and crispy. Whisk Greek yogurt, sriracha, Cajun seasoning, honey, garlic powder, and lime juice into a thick, fiery crema.

Serve the bites hot with the crema for dipping.

03/16/2026

Creamy Chicken Caesar Pasta Salad

Ingredients

300 g rotini pasta

2 chicken breasts, cooked and diced

6 slices bacon, cooked and chopped

1½ cups romaine lettuce, chopped

½ cup cherry tomatoes, halved

½ cup Caesar dressing

¼ cup mayonnaise

¼ cup grated Parmesan cheese

1 clove garlic, minced

½ teaspoon black pepper

Salt to taste

Instructions

1. Cook the rotini pasta in salted boiling water according to package instructions until al dente. Drain and let it cool slightly.

2. In a large bowl, combine the Caesar dressing, mayonnaise, minced garlic, black pepper, and Parmesan cheese to make a creamy dressing.

3. Add the cooked pasta, diced chicken, chopped bacon, romaine lettuce, and cherry tomatoes to the bowl.

4. Toss everything together until well coated with the dressing.

5. Taste and adjust with salt and extra pepper if needed.

6. Serve immediately or chill for 20–30 minutes before serving for a colder pasta salad.

03/16/2026

Spicy Grilled Shrimp Avocado Salad
Ingredients

2 cups romaine lettuce, chopped

½ avocado, sliced

½ cup cherry tomatoes, halved or sliced

¼ small red onion, thinly sliced

12–15 large shrimp, peeled and deveined

1 tablespoon olive oil

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon chili flakes (optional)

Salt to taste

Black pepper to taste

Dressing

2 tablespoons olive oil

1 tablespoon lemon juice or lime juice

1 teaspoon honey

1 teaspoon Dijon mustard (optional)

Pinch of salt and pepper

Instructions

Season the shrimp
In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili flakes, salt, and black pepper.

Cook the shrimp
Heat a skillet over medium-high heat. Cook shrimp for about 2–3 minutes per side until pink and slightly charred.

Prepare the salad base
In a bowl, add chopped romaine lettuce, sliced tomatoes, and red onion.

Make the dressing
Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

Assemble the salad
Place avocado slices on the salad. Add the cooked shrimp on top.

Finish the dish
Drizzle the dressing over the salad and lightly toss or leave layered.

Serve immediately
Enjoy while the shrimp is still warm.

03/15/2026

Air Fryer High-Protein Parmesan Lobster Sliders with Caesar Slaw & Garlic Aioli
We are bringing absolute luxury to your air fryer! Sweet, tender chunks of lobster meat are coated in a crispy parmesan crust, air-fried to golden perfection in minutes, and piled onto a crunchy romaine Caesar slaw. Drenched in a thick, high-protein garlic aioli, this is a restaurant-quality handheld bite that requires zero effort. 🦞🧀🥬🔥

Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Servings: 4

Ingredients
The Air Fryer Parmesan Lobster

1 lb raw lobster meat (tails or claws), chopped into large, bite-sized chunks

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tbsp olive oil or melted butter

Pinch of black pepper

The Crunchy Caesar Slaw

2 cups finely shredded romaine lettuce

1 tbsp fresh lemon juice

The High-Protein Garlic Aioli Drip

½ cup plain Greek yogurt

1 tbsp mayonnaise (for richness)

2 cloves garlic, finely minced

1 tsp Dijon mustard

Heavy pinch of coarse black pepper

The Assembly

4 slider buns, toasted (or butter lettuce cups)

Instructions
Prep the Lobster: In a mixing bowl, toss the large chunks of lobster meat with the olive oil, grated Parmesan, garlic powder, and black pepper until completely coated.

Air Fry to Perfection: Place the parmesan-coated lobster chunks in your air fryer basket in a single layer. Air fry at 380°F (190°C) for 5–7 minutes until the cheese forms a deep golden, crispy crust and the lobster is opaque and tender.

Mix the Slaw: While the lobster cooks, shred the romaine lettuce as finely as possible and toss it with the fresh lemon juice for a bright, crunchy base.

Blend the Aioli: Whisk together the plain Greek yogurt, mayo, minced garlic, Dijon mustard, and black pepper until you have a thick, rich, high-protein garlic sauce.

Stack & Drip: Load the toasted slider buns with the hot, crispy parmesan lobster chunks, pile the crisp romaine slaw high, and flood everything with a massive, heavy drizzle of the garlic aioli!

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