Reviewed: Jan. 6, 2008

This was very easy to make and very good. My husband and father in law where so impressed. I think next time I will be making my own pesto. But if you have store bought pesto this is pretty fast to make. No need to eat in a fancy italian restaurant!!

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mqmasuncion

Cooking Level: Intermediate

Home Town: Clayton, California, USA

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Reviewed: Jan. 4, 2008

This recipe was wonderful! I added more shrimp and 1/2 cup of pesto with one package of linguini noodles 16oz. Tasted even better the next day.

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Nicole

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Reviewed: Dec. 26, 2007

made this recipe for my mom. i did add a chopped roma tomato and some chopped parsely to the top for presentation. and i mixed in some shredded mozzarella before serving so each bite got a good oozing of cheese. it was delicious!

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vampyra1

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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Reviewed: Dec. 18, 2007

Simply delicious!!!!!! I used fat free half n half instead of milk and added a touch of cornstarchwith a TSP of milk after letting it thicken after the pesto...

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shellsnell

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 8, 2007

Really wonderful! and SIMPLE..

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Dec. 6, 2007

It was tastey, but just too heavy! It doesn't need that much butter and cream, which makes it very unhealthy. I would try maybe half and half like others suggested, and some olive oil and garlic and maybe half a stick of butter. I would also add a little salt or even top it with parmesean for a little more taste.

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Chanelle

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Reviewed: Nov. 29, 2007

This was so awesome. We had leftovers of this and today it is almost already gone! I used about 1 1/2 lbs of crabmeat and followed the recipe exactly except for 1 can of diced tomatoes I believe had a roasted garlic flavor, drained.Will definetly be making again soon!

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Nancy M.T.B.

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 27, 2007

Absolutely wonderful recipe! I've made it several times-it's especially good with home-made pesto (simple garlic and basil pesto from this site--minus brazil nuts). I've tried the lower fat recommendations as well, and trust me--never sub margarine for the real butter, but 1/2 & 1/2 instead of cream works just fine. I've also served this with silced grilled chicken (seasoned with McCormick's Montreal chicken seasoning) and it is to die for! Definately a dish worth keeping for a fast, elegant dinner. Thanks!

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babyheartnurse

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Reviewed: Nov. 20, 2007

Delicious!! Didn't change a thing!

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Jodi

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Reviewed: Nov. 18, 2007

simply great! I was actually running very behind at work and my dear Hubby actually made this for dinner! Believe me if he can make this anyone can. He said it was really easy and the only thing he changes is by using white pepper instead of black pepper.

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Bizeeymom

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 16, 2007

Excellent!! I was very worried because I've never cooked anything with pesto sauce and it had a strange smell while cooking. But I recived 5 stars from the boyfriend! I thought it was great until I realized pesto contains pine nuts and I am highly allergic to nuts. So this recipe went over so well with the fam that after a half a bottle of benadryl I will still make it again..this time using my own pesto sauce ommiting the nuts!! Then even I will get to enjoy it as much as everyone else did!!!

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gatorgurl

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Reviewed: Nov. 15, 2007

Incredibly quick and easy, and SO rich - almost too rich. I wasn't a huge pesto fan, but this recipe has changed my mind; I ended up adding quite a bit more. I served it with angel hair pasta, and garlic bread. Very nice. Thanks, Loretta!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

This turned out delicious! My picky eaters loved it and my husband asked me to save any leftovers for him.

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ColeenM

Cooking Level: Intermediate

Living In: Cape May, New Jersey, USA

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Reviewed: Nov. 12, 2007

this recipe is now a favorite! I also used half and half, made my own pesto, and used fresh large gulf brown shrimp. not great for the cholesterol, but still wonderful! Tried this with chicken to reduce the cholesterol, and wasn't very good.

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Merri Embry

Cooking Level: Expert

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Reviewed: Nov. 11, 2007

This was SO good!!! I did do as others had stated and tried to make it a little healthier. I used whole wheat pasta, half and half and I also used the entire 7ozs. of the pesto for extra taste. Everything else was exactly by the recipe, and it couldn't have been better! I will be making this again, soon!

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Amber

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 9, 2007

Pretty good. I usually don't like Pesto but I really like it in this meal.

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DANNENE

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Reviewed: Nov. 3, 2007

Nice one. A bit of broccoli makes it even better. And great when reheated!

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Bjarni Gislason

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Reviewed: Oct. 24, 2007

This is an excellent dish. Quick and easy and absolutely delicious. Always a winner with my family.

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Sharri21

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 22, 2007

Absolutely delish! I did not use fresh parm (preshredded was fine) and I used 1 cup heavy cream and 1 cup half and half. Also I used an entire 7 oz. container of pesto instead of a 1/3 cup. After melting the butter and adding the cream I was worried it would never thicken- but after I added the pesto it did. Just be patient. I added the shrimp and stirred until they began to pinken- then I removed from the heat and left it to cool a bit. Thickened up beatuifully and the shrimp were PERFECT. Very rich and sinfully fattening but worth every calorie- thanks for the new keeper!

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JGood

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Reviewed: Oct. 18, 2007

My entire family loved this!! It will certainly be a regular at our home!! My husband said it was better than any restaurant shrimp dish he's ever had! I did make the "full fat" version, however, when I make it again I'll try using some lower fat substitutions to make it a little better for us...

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PARKER9

Cooking Level: Intermediate

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Creamy Pesto Shrimp

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