Reviewed: May 8, 2012

I followed the recipe exactly other than substituting regular cream for the heavy cream which I didn't have. Tasted good overall. My BF and I liked it, but I think it needed a little something. I ended up adding A LOT more hot sauce to my portion. Much better!

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Reviewer:

Zoey

Cooking Level: Intermediate

Living In: Tustin, California, USA

Reviewed: Apr. 21, 2012

Definately could have used more sauce but a really awesome Pasta recipe with a kick if you add the right spices!

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Reviewer:

Chey0313

Reviewed: Mar. 12, 2012

This was a delicious and elegant meal and easy except for timing everything right. I didn't use pesto or parsely, as I didn't have them on hand. I did add a touch of lemon juice and more parmesan and garlic than called for. Its a delicate dish and I think the pesto would have overpowrered the other ingredients. We all loved it. I doubled sauce recipe and will try the leftovers tomorrow on Chicken.

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Reviewer:

queenbee

Reviewed: Dec. 27, 2011

This is a stellar recipe - it was so good - but be prepared if you want to serve everything together and serve it all hot. I needed some help from DH to keep the pasta, shrimp, broccoli and sauce all going at the same time. I will make this again, but will be more mindful to have the ingredients ready to go. This recipe moves fast because so much of it cooks in about 5 minutes. (I doubled the sauce.)

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Reviewer:

hhamilton

Cooking Level: Intermediate

Reviewed: Dec. 24, 2011

Perfect amount of pesto, liked the addition of the worcestershire sauce. The white pepper was too spicy, will need to use less or use black pepper. Did not add the hot sauce. This is the pesto cram sauce recipe we will use.

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Reviewer:

sheryl

Reviewed: Dec. 12, 2011

I made this for a St. Nicholas Day dinner party for my parents and my friends last week, and it was such a hit!! I was nervous about making the white sauce (I get really paranoid about burning things) but fortunately had someone else to help and whisk/stir the sauce. Eventually though she was put to work in other areas, and we turned the heat down a bit and stirred occassionally. I followed the recipe exactly except for the type of pasta used (I had linguine on hand). It was so flavorful and easy to throw together. I paired it with an Italian salad, a light chardonnay, and carrot cake cupcakes for dessert. I will definitely make this again! Easily a new favorite dish to make for guests!

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Reviewer:

etrodrig

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

Kind of bland: partly because of the tossing of all the components at the last minute which makes the dish lacking in flavor unity and complexity, and partly because of the lack of spices and herbs. I would suggest adding black pepper, nutmeg and lemon zest and a dash of lemon juice for instance.

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Reviewer:

sohabayoumi

Living In: Brookline, Massachusetts, USA

Reviewed: Nov. 17, 2011

I made this recipe for the 3rd time tonight, It is delicious, I tweeked a little this time, I didn't use near as much salt, and added additional garlic when cooking the shrimp. this is definately a keeper! oh, since my oldest is not a big shrimp eater, I take chicken and throw it in the same pan I cooked the shrimp in and add it to her pasta, everyone loves it here!

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Reviewer:

shannonc

Cooking Level: Intermediate

Living In: Rock Island, Illinois, USA

Reviewed: Nov. 16, 2011

This is fantastic! I took suggestion to double the sauce, which is a must. I deboned a store bought rotisserie chicken in place of shrimp and used penne pasta in place of angel hair. Definately let the sauce rest a while to allow the ingredients to meld and the sauce to thicken.

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Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

Reviewed: Nov. 14, 2011

I thought it was good, but my husband said it lacked flavor. I followed the recipe . . .but keep in mind I am a beginner cook . . . so yours may turn out better.

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