“Great Mediterranean flavors, full-fat feta cheese and a little heat make this one recipe to die for! I serve it with crusty bread, a green salad and red wine.”
Charlene Chambers, Ormond Beach, Florida
Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.
"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable—it's also delicious with chicken and snow peas."
I came up with this recipe when my son was home from the Navy. He loves Thai food and I wanted to make something special but simple. There wasn't a noodle left in the bowl! —Jana Rippee, Casa Grande, Arizona
"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."
With only three ingredients, this chowder couldn’t be any simpler! “I like recipes that get me out of the kitchen in a flash,” says Martha Castille of Opelousas, Louisiana. “I often serve this dish with crackers or hot bread and a green salad.”
When the weather gets chilly, warm up friends and family with this easy-to-prepare entree from our Test Kitchen. Topped with feta cheese and laced with a hint of wine, the aroma as it simmers will make mouths water!
TIP: Look for tomato paste in a tube--it's great when you just need to use a tablespoon or two, and it keeps for up to 2 weeks in the refrigerator.
When entertaining, I often rely on this hearty pasta dish. To avoid some last-minute fuss, chop the onion and green pepper, and peel and devein the shrimp earlier in the day. —Valerie Putsey, Winamac, Indiana
One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. —Karen Bowlden, Boise, Idaho