Very good! I used more parmesan & garlic, subbed half & half for the heavy cream, and it still tasted great!

This is by far the best pasta recipe my husband and I have ever had! We double the recipe for the sauce though. It makes tons of leftovers as well!

This was unexpectedly good....I say double the sauce...even then...it could stand to have more.

Really enjoyed this recipe. I would highly recommend doubling the sauce. I had a ton of pasta leftover with very little sauce. The sauce thickened nicely but i did have to double up on alot of the ingredients for extra flavor.

This was great...I did use Tiger sauce, as the hot sauce, has good flavor and not just 'hot.' Also, being a cajun gal, I added 1 teaspoon of tony's cajun seasoning to the shrimp when cooking them. I used fresh mushrooms instead of brocolli, and whipping cream instead of half and half...GREAT!

Good, but not great. This creates a LOT of pots to wash for a rather ho-hum meal. I doubled the pesto and worchestershire and added a lot more hot sauce and it was still somewhat bland. It has potential, but I'm going to have to play with it to figure out how to give it some oomph.

This is very bland if you follow the recipe. I changed it up a little by doubling the sauce (as recommended by previous reviewers) and added more of the pesto, fresh garlic, and worcestshire sauce. It turned out so much better. I didn't use broccoli (didn't have any) so I used tomatoes instead. I added the tomatoes in at the end. I love cilantro so I used that as well. To make it a bit healthier, I substituted butter for Smart Butter and used half and half instead of heavy cream. I sauteed the shrimp just a little bit, then added the shrimp to the sauce and simmered it all for about 45 min. Also, I used thin spaghetti instead of angel hair pasta. Nice, easy recipe. Tweak it up a bit and it's a tasty dish!

Hmmmm. Okay... this was tasty. I don't know if the pesto, hot sauce, or worcestire made much of a difference because I didn't taste them - but perhaps I didn't "dash" enough in. I steamed frozen broccoli in the bag, and used frozen shrimp which I sauteed quickly in butter/garlic and then added to the sauce. Overall - a little bland, but a nice change from tomato. I think it may have been better with a thicker pasta - like a penne or farfalle.

One of the best pasta dishes I've had in a long time - I was very intrigued by the ingredients for the white sauce initially, but it really is up there with the best sauces I've ever had - and the best part? It's really easy to make and I can guarantee that you'll impress with this dish. It also goes great with shredded pieces of chicken (cooked in the same way as the prawns) if anyone is seafood intolerant or pregnant. Thanks again for a brilliant meal!

Easy and taste my 3 year old and 5 year old liked too.

This dish is delicious! A little too much garlic for my kids' taste buds but they still went back for seconds. Thanks for a great dish!

This is a fantastic recipe! I didn't have heavy cream, so I used skim milk, and it turned out great! Will definetely make this again, hubby likes it too!

Between the $, time, & number of dishes it took to prepare this, I was expecting something fantastic & at the best I'll say it was between OK & good. Sorry, but this one just didn't work for us.

A very good recipe which does use a lot of pots. I used 1 1/2 cups of 2% milk and 1/2 cup of whole milk (no cream) - just be careful if you do this not to heat the mixture on high heat and whisk while heating (to prevent separation). I used 1/4 cup of fresh parmesan, and grated more on top of the plates before serving. I used fresh broccoli and tossed the sauce in with the pasta, broccoli and shrimp. Will make again.

I made this recipe for Mother's Day and it was a total hit. It was absolutely delicious and looked amazing. Thanks!!

I thought this recipe was GREAT, the 4 star rating was for the few modifications I made. In response to the other reviews I did double the sauce. To cut some fat I used milk but in place of the cream I used fat free evaporated milk (same measurements) I used smart balance in the sauce and butter for the shrimp. In place of just parm. I used a pre-shredded blend in the deli section of parm. romano, and asiago. I love garlic so I added a little extra and went easy on the pepper and hot sauce because I was also serving this to my picky kids. This had a nice kick but wasn't too hot. I used fresh broccoli and pesto (I loved the flavor and I don't think just fresh basil would have had the same affect)Lastly I made the sauce a few hrs. in advance and I think that may have been a good thing as I discovered the flavors had a chance to blend and tasted better after some time. ( another reviewer had mentioned it was good reheated)All in all I was a great hit and will be made again!