Her recipe for garden shrimp pasta, published in the August issue of Cooking Light magazine, combines fresh tomatoes, oregano, basil and mint with angel hair pasta and shrimp.

"You could make this dish vegetarian by substituting tofu for the shrimp," Dudley said. And the leftovers - if there are any - "are delicious served cold."

Requests:

Patrice Becker is trying to find a recipe for the cherry chip cookies that used to be sold at the ZCMI department store bakery.

Larry Blunk wants the recipe for "original" blue cheese salad dressing from Sizzler steak house. "They used to make it on-site up until the mid 1980s. Maybe a former employee has it," he wrote.

Brooke Walton is searching for honey balsamic chicken with noodles and sauce, similar to what is served at Romano's Macaroni Grill restaurant.

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* Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or kathys@sltrib.com.

Garden shrimp pasta

Shrimp :

2 tablespoons olive oil

1 teaspoon chopped fresh oregano

1 teaspoon grated lemon zest

1 teaspoons grated orange zest

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

2 pounds medium shrimp, peeled and deveined

Pasta:

8 ounces uncooked angel hair pasta

5 cups (about 1 1/2 pounds) chopped seeded tomato

1/4 cup thinly sliced fresh basil

1/4 cup thinly sliced fresh mint

Dressing:

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon sugar

2 teaspoons spicy brown mustard

1/2 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup (3 ounces) crumbled feta cheese

In a large bowl, combine the 2 tablespoons olive oil, oregano, lemon and orange zests, red pepper flakes, salt and shrimp. Toss well. In a large nonstick frying pan over medium-high heat, sauté shrimp 6 minutes or until no longer opaque. Remove from heat and set aside.

Cook pasta according to directions, omitting salt. Place pasta in a large bowl. Add tomato, basil and mint.

In a small bowl, combine red wine vinegar, olive oil, sugar, mustard, lemon zest, lemon juice, salt and pepper. Pour over pasta and toss to coat.

To serve, divide pasta among six plates. Top each serving with shrimp and feta cheese. Makes 6 servings.

Source: Debi Dudley as published in Cooking Light