Reviewed: Nov. 10, 2009

Awesome, but very heavy. Make sure you're hungry!

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Amy

Home Town: Tracy, California, USA

Living In: Kadena Ab, Okinawa, Japan

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Reviewed: Nov. 6, 2009

This was fantastic!! I am going to use this sauce with chicken. Then go vegatarian with three cheese tortellini. I felt like a rockstar after I made this!!

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Erin

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Reviewed: Nov. 6, 2009

amazing dish!

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nate

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 6, 2009

Good and fairly quick. the worst part was stirring the cream sauce consistantly. I used frozen/thawed, pre-cooked shrimp and it was still great. I also used half and half instead of heavy cream. As the sauce cooled it has an interesting consistancy, but i contribute that to the butter and cheese separation. Still yummy! My husband said, "I'm in, it's great"

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scmurphy

Cooking Level: Intermediate

Home Town: Ladera Ranch, California, USA

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Reviewed: Nov. 5, 2009

I have noticed with this recipe that everyone seemed to change it. The added this or did that, then rated it at 5 stars. While it is a good recipe it lacks flavor which is a common compliant with most reviewers. It is also kinda oily so I suggest cutting the butter and simmering longer. Even then it was oily. Overall it was ok I found another recipe called Pesto cream sauce which has all the ingredients already added by other reviewers from this recipe. It has the onions, garlic and spices and it a fab 5 star recipe

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Nov. 5, 2009

I made this with a few substitutions: half and half and 5T of smart balance butter. I also added 2 cloves of garlic (sauteed in the melted butter until fragrant) and 3/4 cup of pesto. It was very good, but both my boyfriend and I agreed that something was missing. I think next time I would use the whole jar of pesto and some fresh lemon juice. Overall, very easy and tasty- I would definitely make again when I'm in the mood for a super-rich dish. Perfect for a chilly fall night!

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RAB

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Reviewed: Nov. 4, 2009

I didn't read reviews before making and should have! It definitely needed more flavor....possibly some garlic? And next time I would add more pesto too.

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Nancy W.

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Reviewed: Oct. 31, 2009

We love this recipe! It is also good with chicken! Thanks for sharing.

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BNCABE

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Reviewed: Oct. 28, 2009

This really doesn't need more reviews, but I will say that you can kick this phenomenal recipe up even higher by making your own pesto, which is ridiculously easy, and let's face it, there's nothing better than fresh and homemade. Also, if you use a really quality parmesan, you can truly taste the difference. The only thing I did differently was to add a couple of chopped tomatoes at the end right before tossing with pasta. It doesn't get better, or easier, than this.

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celebrien

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Reviewed: Oct. 27, 2009

Good, but I wish it was healthier. Also, our shrimp was not the best, make sure to use fresh, not frozen. **update**Lots of work, everyone who ate it had a stomach ache the next day. Maybe the cream curdled. Will not make again :/

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elangtry

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Reviewed: Oct. 21, 2009

Just like most, I substituted with half and half and used a whole jar of pesto. Also added chopped tomatoes and mushrooms and squeezed some fresh lemon juice over the finished product...mmmm, yummy. Totally awesome recipe that is simple but restaurant quality. Friends simply loved it! Next time might add roasted peppers just for a little color and flavor.

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Anita

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 14, 2009

This was good, I don't think everyone loved it, but I appreciated the simplicity of it!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

Love it so much, but my husband and I ate so much of it!!!!!!! I just couldn't stop. I will make this when we have guests. It's just so tasty.

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Sunshine

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Reviewed: Oct. 11, 2009

i have made this a few times now.was even better with fake crab meat

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Raventoof

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Reviewed: Oct. 9, 2009

Wonderful recipe. I made the following modifications: used half and half instead of heavy cream, fresh ground black pepper, 2 pounds of shrimp, the juice of 1/2 fresh lemon, and 1/4 cup of Chardonnay. I also added fresh vegetables that I had lying around -- asparagus, broccoli, and spinach. Added after the shrimp so the veggies didn't overcook. My daughter even loved it!

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Kelly

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Reviewed: Oct. 9, 2009

This was very good. I think that I would increase the pesto to 2/3 cup next time. I had a hard time getting mine to thicken up so I will also add more Parmesan cheese. Other than that it was great!!

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Amber B

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Reviewed: Oct. 9, 2009

This was a very good recipe, very tasty. If you want to cut down on calories and fat, decrease the butter and cheese & use lite cream. I did that, and also doubled the pesto & added some dried basil (1-2 tbsps). YUM! Thanks Loreta, for a new shrimp dish!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Oct. 7, 2009

I was not impressed by this recipe, but I must say I did try to lighten it up a bit as others suggested, and maybe that is why I didn't think it was that great. I used half and half instead of heavy cream and the dry pesto mix. My husband and I agreed that it was OK, but bland. I would recommend following the directions a little more closely and maybe you will have better luck with this one than I did.

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Kim4160

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Reviewed: Oct. 7, 2009

I did a few changes too using half amt. of butter, used light cream, 2 cloves of garlic which I will increase the garlic next time and add more pesto to the milk as suggested by another. Husband didn't think it was very flavorful but my son and myself really enjoyed it.

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Robin Beth

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Reviewed: Oct. 6, 2009

This recipe is delicious! I used half-half like previously suggested. One minor change, I didn't cook the shrimp as long as the recipe states because I tossed it and let it finish cooking in the pasta. This way the shrimp was at perfect!

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