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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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No-Bake Oreo Cupcakes

 No-Bake Oreo Cupcakes


No-Bake Oreo Cupcakes

These No-Bake Oreo Cupcakes are an easy and delicious treat with a crunchy Oreo crust, creamy filling, and a classic Oreo topping. Perfect for any occasion when you want a quick and indulgent dessert.

Ingredients

For the Oreo Crust:
  • 20 Oreo cookies (plus more for topping)
  • 3 tbsp unsalted butter, melted
For the Filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 1/2 cup crushed Oreos (about 6-8 cookies)
For Topping:
  • 6-8 Oreos, crumbled or halved (for garnish)

Instructions

  1. Make the Oreo Crust:

    • Place 20 Oreo cookies in a food processor or blender and pulse until finely crushed into crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
    • In a medium bowl, combine the crushed Oreos with the melted butter. Stir until the crumbs are evenly coated with butter.
    • Spoon the mixture into cupcake liners in a muffin tin. Press the crumbs down firmly with the back of a spoon to form a crust. Place the tin in the fridge while you prepare the filling.

  2. Prepare the Filling:

    • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and fluffy (about 2-3 minutes).
    • In a separate bowl, whip the heavy cream until stiff peaks form (about 4-5 minutes).
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.
    • Stir in the crushed Oreos for a bit of crunch.

  3. Assemble the Cupcakes:

    • Spoon the Oreo filling over the chilled Oreo crusts in each cupcake liner, filling them almost to the top. Smooth the tops with a spatula.
    • Refrigerate the cupcakes for at least 3 hours, or until set.

  4. Garnish and Serve:

    • Before serving, garnish with crumbled or halved Oreos on top of each cupcake.
    • Remove the cupcakes from the muffin tin and enjoy!

Tips:

  • For Extra Crunch: Add extra crushed Oreos to the filling for more texture.
  • Make-Ahead: These cupcakes can be made a day ahead and stored in the fridge, making them a great dessert for parties or gatherings.
  • Dairy-Free Version: Use dairy-free cream cheese and whipped topping for a dairy-free version.

Enjoy these easy and indulgent no-bake Oreo cupcakes! Would you like other no-bake dessert ideas?

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