The best part? It’s easy to make and even better when prepared ahead of time, allowing the flavors to meld together ...

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Kate Sears for The New York Times This classic recipe ... with pasta or crusty bread. Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad.

To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side.