Reviewed: Dec. 24, 2011

This was a great recipe after I changed it up a bit. I followed and combined the advice of other reviews. To cut down on the very high fat content, I cut out the butter and did 1 cup of heavy cream and 1 cup of half-and-half. The sauce was nice and thick with this combo. I also used 1/2 cup or so of Parmesan and 2/3 cup of a good brand of Pesto. I also sauteed a carton of sliced mushrooms and an 1/3 cup of chopped onion in 2 teaspoons of jarred, minced garlic and some oil and then added it into the sauce. I added onion powder, garlic powder, a little salt, and some pepper to the sauce. At the end, I added a diced large tomato and some fresh basil (about 3 tablespoons, chopped) and chopped up the shrimp too. This was great paired with steamed asparagus, broccoli and cauliflower.

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11 users found this review helpful

Reviewer:

IlanaSara

Reviewed: Nov. 18, 2011

This recipe was great as a base. I added to it - 2 cloves garlic, 1/2 green bell pepper, one extra large fresh mushroom, a dash of cayenne pepper and some crumbled feta cheese. It was amazing!

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6 users found this review helpful

Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Nov. 15, 2011

Great recipe - next time will try with some the changes others propose - might also use chicken tenderloins instead of the shrimp - will definitely make again

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3 users found this review helpful

Reviewer:

SycamoreMan

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Nov. 15, 2011

This is an awesome base for a great sauce! heres what I added and altered! 1 lb. pasta 1/2 stick butter 2 cups heavy cream 1 teaspoon black pepper 1 cup grated Parmesan cheese 1 cup pesto 1 lb. shrimp 1/2 can diced tomatoes 1 tablespoon cornstarch (to thicken it up) 2 cloves garlic (to Saute Shrimp) 2 tablespoon olive oil (to Saute Shrimp) I sautéed the shrimp separately in the olive oil and garlic with a little bit of pepper then tossed it in with the pasta and the sauce later... was SO GOOD! the tomatoes add great color.

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3 users found this review helpful

Reviewer:

MScurich

Reviewed: Nov. 13, 2011

We love this recipe and use it all the time- but we always add 2-3 more tablespoons of pesto, than the recipe calls for- so that it is more flavorful.

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3 users found this review helpful

Reviewer:

aprillizzybeth

Cooking Level: Intermediate

Home Town: Van Wert, Ohio, USA

Living In: Westmont, Illinois, USA

Reviewed: Nov. 8, 2011

I used whipping cream, pesto sauce, chopped garlic, green onion, parmesan cheese and no salt or butter and it turned out amazing :) Thanks!

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4 users found this review helpful

Reviewer:

Jason&Jenn

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Nov. 8, 2011

This was fantastic! I made one change - half and half, not heavy cream. Fairly quick and easy, and both my husband and I absolutely loved it! It also reheats well. I will cut down a bit on the butter next time as well, purely to cut fat.

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3 users found this review helpful

Reviewer:

ErinSK

Reviewed: Nov. 1, 2011

Yummy! Followed the directions to a "T", thought it was awesome... great dinner!

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3 users found this review helpful

Reviewer:

angiekins05

Reviewed: Oct. 22, 2011

Easy and DELICIOUS dinner! love this recipe so much!

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Reviewer:

corinne buckley

Reviewed: Oct. 18, 2011

I too used half and half instead of cream. I sauteed onions and mushrooms in about 2 Tb butter, then added the half and half, then the cheese. I used about 6 ounces of pesto, and both cooked shrimp and crab meat. The final product was quite good, still maybe a bit oily for me. I also didn't use the whole pound of linguine, so there was a lot of sauce to noodle - that's my fault! I served it with chopped red bell pepper on top, and would next time add some crushed red pepper flakes. Overall it was a real hit, though, as both boyfriend and 5-yr-old daughter enjoyed it. Hoping the leftovers will be equally delicious.

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3 users found this review helpful