Very tasty. Would have given it a "5" if the calorie content wasn't so high!

Absolutely amazing!! I didn't have any trouble getting the sauce to come together and be creamy and I didn't have Romano cheese so I followed another reviewer and used grated Parmesan - delicious! I also had chicken instead of shrimp - this is something I'll be making ALL the time now, I couldn't believe out good it came out!

Delicious! I didn't have any shrimp or mushrooms, so I made the pasta with just the cream sauce, and it turned out wonderfully. The only thing I did change is that I added an extra tablespoon of flower. After mixing in the Pesto, I felt that the sauce was still too thin, and I didn't think it would stick well to the pasta. After I added the flower, I let it simmer for an extra 5 minutes and it was perfect. Adding the pasta helped too because the starch from the pasta made it a bit less liquidy as well. Great recipe!

Absolutly wonderful! I had a jar of basil pesto in the refridgerator for a couple of months, but did not know what to do with it. I had taken a pound of frozen raw shrimp and tilapia filets and was challenged as to what to cook. I remembered the pesto, which led me to thsi recipe. I had the Kraft shredded Ramano/Asagio/Parmesan cheese, which I used. I did not have fresh mushrooms, but did have a jar of Green Giant sliced mushrooms. I sauted those right after adding the garlic to the onion/olive oil/butter mixture already simmering. I did this to soften them up because I find that jar/can mushrooms are a bit tough otherwise. I had all other ingredients except the tomatoes. This was so good that I took some to my neighbor. Everyone who's tasted it loved it. I will make this again. ***Updated 10/29/08 ... This time I followed the receipe exactly (again, without tomatoes). I would HIGHLY recommend that you saute the mushrooms BEFRORE the end. Even with fresh mushrooms, they tend to be tougher than I'd like. The recipe still deserves 5 stars. SIMPLY WONDERFUL! Also, I can't imagine why the one reader couldn't get their sauce to thicken up unless they kept a lid on the sauce as it simmered. The recipe does not say to do that. Doing so will result in excess moisture/water in the sauce.

I had some leftover store-bought pesto and needed something to do with it so I found this recipe. I did however make a few changes based on what I had: used tomato-basil fettuccine for the pasta, 1 can diced tomatoes for fresh, omitted the onion (picky eaters), used 16 oz fresh mushrooms (didn't count), only 3/4 cup of pesto, 6 T of butter instead of 1/2 cup, used bottled minced garlic for the sliced, added 1 tsp. onion powder and used 1/2 tsp. garlic salt for the salt. I also changed up the cooking instructions a bit: sauted the mushrooms in place of the onion the added the flour and cooked for 1 minute before adding the milk and stirring until smooth. I then followed the directions as listed. It turned out wonderful. The flavored pasta I used especially added to the dish, but regular linguine would probably be fine. Thanks for posting this recipe I enjoyed making it for my family!

Really yummy recipe. Followed the instructions exactly and it was great. I have made it several times now.

This comes out great without a ton of work. After serving the kids I add some pepperoncinis sauteed in a bit of oil and red pepper flakes to the noodles and heat through once more in order to add a little "kick" to the sauce... then it is really great! We also leave out the shrimp to make it vegetarian and I prefer some of the tomatoes thrown on top fresh.

This makes a good pasta dish but comes out bland. I made it the way the recipes states to make it and it took a while for it to thicken up. Also, this recipe needs salt! In the future I would use garlic salt instead of just simmering the garlic. Otherwise, decent recipe.

Great , I also used heavy cream which made it quite decadent.

this recipes was very good. i made a few changes because it was at the last minute. i used two small cans of mushrooms and a can of diced tomatoes. i opted for scallions instead of a white onion. i have to agree with the previous review, this recipes could have feed an army! no worries...it did not go to waste...we loved it. i would definitely make this again.

Awesome! Will make it again, again, and again!

this recipe was great as is. we just made it tonight and loved it. nothing was changed except we used whole wheat angel hair pasta. we usually substitute any pasta called for in the recipe to angel hair though, just because we LOVE angel hair. the recipe makes A LOT. we made the recipe as it is and it's just me and my honey and i think we have enough for 5 more plates. we were also a little iffy about 20 mushrooms, we only used 10. but actually, 20 would have been good, because we didn't realize how much the recipe actually made.

Absolutely amazing. I'll be using this every time I make pasta with pesto.

I thought this recipe was very good. I just made the sauce omitting the shrimp. I used cheese ravioli for the pasta and topped it with sun dried tomatoes and steamed asparagus. I will probably make this again.

Excellent and super easy to make! I used heavy cream/half n half mixture instead of milk to make it really creamy.