Reviewed: Apr. 27, 2009

Not bad. Probably better with chicken.

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Reviewed: Apr. 26, 2009

I would give this 10 stars if I could. It's delicious. The only change I made was to substitute half and half for the cream and to add garlic to the butter. Also, I bought cooked shrimp and used a fresh local pesto.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 22, 2009

This recipe was a big hit. The taste was amazing. One tip though-add the Parmesan slowly. Additionally, the recipe was not as good reheated. Best served right away.

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Chanel

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Reviewed: Apr. 22, 2009

As written, this recipe must have been FANTASMIC!!! I had 2 lbs shrimp, pesto, and pasta, so I used this as my basis and used about 2-3T butter, about 1/2 c. evaporated milk, a little garlic, and the rest of the pesto (about 1/2 c.). I thickened it with about 1 T. of cornstarch and added the remaining Parmesan (almost a cup). It was great. Thanks a lot! This was just the type of recipe I was looking for, and my adaptation was great!

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 21, 2009

This is the recipe I have been looking for forever. Excellent pasta dish! Bought premade pesto & used half & half for cream. Have made it several times now & always turn out great.

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Karin

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Reviewed: Apr. 19, 2009

I also used 1/2 and 1/2. I used cooked shrimp and added it at the very end. I followed others' suggestions to keep the sauce from curdling, and I had no problems. This was so very delicious! I was extremely impressed.

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lcshoff

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Reviewed: Apr. 4, 2009

I made this for my family dinner. Everyone loved it. I didn't really taste the pesto much though... But it was very yummy!!

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GENJIRO

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Reviewed: Apr. 3, 2009

This is basically Shrimp Alfredo with some pesto added to the sauce. I like shrimp alfredo and I like pesto, but now I know not together. When I decide to overindulge in so much fat and calories, I'll just stick with a simple rich and creamy Shrimp Alfredo- not this.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Mar. 31, 2009

THIS IS NOT THAT GOOD. It is totally not worth how unhealthy it is. Yes, cream, butter, shrimp, pesto, pasta, and cheese are tasty. But this came out tasting like cream, butter, shrimp, pasta, and cheese with a hint of pesto. To me, a recipe that includes ingredients like that should add up to more than the sum of its parts, not add up to me being kind of grossed out with myself for eating it. Also, the consistency of the sauce was not good. I think part of the problem is that there is too much butter. I would guess (and won't find out since I won't make this again) that about half the butter would serve just fine if you have to try it.

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BAREFOOTING

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Reviewed: Mar. 29, 2009

I really hoped this would be as good as it sounded. I love all the ingredients, but I used a pesto sauce that I purchased at the grocery store. The color was unappetizing, a violet grey. You could not taste the basil or parmesan. It was flat. I will try this again because all the other reviews were good, but next time I will make my own pesto sauce. It didn't look anything like the picture.

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mackdaddy

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Reviewed: Mar. 29, 2009

I used left over shrimp and a 1/3 c. butter. Great meal and so easy!

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Mar. 23, 2009

Excellent! I didn't skimp on anything..I used the good stuff heavy cream, all butter, etc. This Italian chick is proud of her curves! I did use Knorr's packet of pesto and it turned out fabulous...good thing about this recipe too is there is plenty of sauce. I did add plain diced tomatoes, and scallions which gave it a little extra kick. Definitely will be making this again, thank you!

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Lisa1980

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Reviewed: Mar. 17, 2009

A great dish and no changes need. I will used again.

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Explorer

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Mar. 17, 2009

This is sooooo good!! I make my own pesto and it's absolutely delicious! Another one of my family's favorite.

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MALEA14

Cooking Level: Expert

Living In: Garden Grove, California, USA

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Reviewed: Mar. 14, 2009

Fatty...of course. Great? Yes. To add to the heart attack I added a tiny bit of bacon in the sauce once I added the shrimp...VERY good. However mine turned out very oily and ugly. I would always recommend homemade pesto rather than pre-packaged because that adds the extra oil and gooey crud.

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Allison Lee

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 9, 2009

Awesome! Im on a low carb diet so I don't use low fat anything. Instead of regular parmesan I did use the combination kind..parmesan, romano, and asiago cheeses. Extra flavoring! YUUUMMMY!

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ibeejc

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Reviewed: Mar. 9, 2009

This was ok. I don't think the taste was worth all the calories. I used fat free half and half instead of heavy cream, and definitely cut back on the butter, and I always use whole wheat pasta. Added fish instead of shrimp because that's what I had on hand. Diced tomatoes and green onions would definitely taste good with it as well. Good recipe, tastes fine, I just wouldn't make again because of all the calories.

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Dilnavaz

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 8, 2009

Oh. Wow. This was so tasty. I took a reviewers advise and added sauteed mushrooms, diced tomatoes, scallions and removed the pan from the burner and slowly added the parmesan. I also used 1/2 the butter...not oily at all. I will DEFINITELY make again. Thank you!

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