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3. Add the garlic and cook for 30 seconds. Stir in the sour cream until well blended. Remove the skillet from the heat and add the cheese; mix gently. Add the French fried onions, if using.

4. Serve over the pasta with additional cheese.

Shrimp Basil

Sandra Jordan, Graham, North Carolina

Serves 6 to 8

“This healthful Mediterranean dish is my family’s favorite. The vegetables are colorful and fresh, and the flavors are wonderful.”

1 pound uncooked pasta, any variety

½ cup olive oil

1 garlic clove, minced

1 large bunch green onions, chopped (white and green parts)

3 large Roma tomatoes, coarsely chopped

¾ cup chopped basil, or to taste

2 tablespoons butter

1 pound raw medium shrimp, peeled and deveined

1 to 2 teaspoons sea salt, or to taste

1. Cook the pasta according to the package directions. Drain and set aside.

2. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook for 15 seconds, stirring constantly. Add the green onions, tomatoes, basil, butter, and the remaining olive oil.

3. When the butter melts, make a well in the center of the skillet. Add the shrimp and cook until they just turn pink, about 3 minutes. Do not stir. When the shrimp are cooked, stir one time and cook for 1 minute longer.

4. Arrange the pasta on a serving platter and spoon the shrimp and vegetables on top. Sprinkle with the salt; toss gently. Top with additional basil, if desired.

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TIPS FROM OUR TEST KITCHEN: It is very important not to stir the mixture to make sure all the fresh flavors can be tasted. Stirring the mixture will break it down and dilute the flavors.

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Shrimp Feast

Joe Bradford, Sea Island, Georgia

Serves 8 to 10

“I made this Shrimp Feast for a Christmas get-together, and it was enjoyed by all. I use a turkey fryer and a two-burner natural gas hot plate to do the cooking. It always turns out to be a great way to entertain my friends.”

2 tablespoons salt

One 12-ounce can beer, optional

½ cup seafood seasoning

8 medium red potatoes, cut into quarters (3 pounds)

2 large sweet onions, cut into wedges

2 pounds lean smoked sausage, cut into 2-inch lengths

8 ears fresh corn, cut in half

4 pounds raw, unpeeled large shrimp

Cocktail sauce, optional

Melted butter, optional

Lemon wedges, optional

Combine 5 quarts water, the salt, beer, if using, and seafood seasoning in an 8-quart stockpot. Bring to a boil. Add the potatoes and onions; cook over high heat for 8 minutes. Add the sausage and cook over high heat for 5 minutes. Add the corn and boil for 7 minutes. Stir in the shrimp and cook for 4 minutes, or until opaque in the center. Drain well and ladle into large bowls. Serve with cocktail sauce, melted butter, or lemon wedges, if using.

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TIPS FROM OUR TEST KITCHEN: Be sure to follow cooking times for each ingredient to ensure peak flavors and texture.

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Eggplant Rolls

M. Vicianna Scaringi, Verona, Pennsylvania

Serves 6

One 2-pound eggplant

1 teaspoon salt

3 eggs, beaten

1 cup all-purpose flour

1 to 2 cups dry Italian bread crumbs

½ cup olive oil

One 26-ounce jar spaghetti sauce

FILLING

One 15-ounce container ricotta

6 ounces mozzarella, shredded

2 eggs

½ cup grated Parmesan or Romano

1 tablespoon finely chopped parsley or

1 teaspoon dried basil

¼ teaspoon salt

1/8 teaspoon black pepper

TOPPING

4 ounces mozzarella, shredded (1 cup)

2 tablespoons grated Parmesan

1. To prepare the eggplant, cut lengthwise into 12 slices 1/8 to ¼ inch thick. Arrange the slices on a large sheet of foil. Sprinkle evenly with the salt and let stand for 30 minutes. Pat dry with paper towels.

2. Place the beaten eggs in one shallow bowl, the flour in a second bowl, and the bread crumbs in a third. Dip each eggplant slice in the eggs, the flour, and the bread crumbs. Remove to a plate to set the breading.

3. Heat ¼ cup of the olive oil in a large skillet over medium-high heat. Working in batches, fry the breaded eggplant until brown, about 1 minute on each side. Add the remaining