Reviewed: Nov. 21, 2009

It was very good - nice and creamy. I didn't have enough of regular pesto so did half regular and half sundried tomato pesto. I also used 2 tbls less of the butter. I threw in a couple of handfuls of shredded mozzarella when adding the parm. cheese. Will make again.

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jmc

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Reviewed: Nov. 10, 2009

really good. I made it with chicken and bowtie pasta, but I think it would be better with linguine or fettucine.

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Alison

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

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Reviewed: Nov. 5, 2009

This is the absolute best pesto cream sauce recipe. I have tried a few on this site and this is by far the best. The only change I made was I cut the butter down and scaled it to 4 servings instead of 8. If I could give this 10 stars I would. It has all the flavor and so creamy. My family devored this meal. There were no leftovers to my dissapointment :( The recipe needs no change at all. In my opinion you dont need to waste your time finding a better pesto cream sauce. I am sure this would go great with other meats such as chicken or crab as well. Thanks so much for an absolute fab 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. 2, 2009

Very yummy even though mines came out really soupy, I'll have to add more cheese next time. I also plan to sautee the mushrooms before adding milk mix. I know this will be a frequent meal for me.

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motomoto

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Reviewed: Nov. 2, 2009

This was good. I halved the recipe as I was making it for 1 and my sauce turned out very thick. I used a bit of chicken broth to thin it out. I also used parmesean cheese as I didn't have Romano, and I omitted the shrimp and mushrooms due to personal preference.

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bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

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Reviewed: Oct. 29, 2009

The person I made this for seemed to enjoy it but in my taste some of the measurements were kind of off? I would use MUCH less Romano Cheese and much less pesto. I would probably use less than a quarter cup of Romano and probably about the same for the pesto if not a little less. I also used a drained can of diced tomatoes because I didn't have any fresh and they worked just fine.

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Cupcake Chef

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Reviewed: Oct. 28, 2009

would be more helpful if the pesto recipe was included!

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tonispirit

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Reviewed: Oct. 28, 2009

just too many calories with a very high fat and cholesterol...sound like a good recipe but must cut down on calorie count for my menu...too much treadmill time for me and worked to hard to get the fat off....

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Kattididit

Cooking Level: Expert

Home Town: Sun City West, Arizona, USA

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Reviewed: Sep. 22, 2009

Too many mushrooms. Could be creamier. The tomatoes tasted great in the sauce, though.

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ilaniguana

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Reviewed: Sep. 10, 2009

The bomb diggity! And I am a picky foodie! If I got this at a restaurant I would go back again and again. Only change I made was to use cheese raviolis instead of linguini. YUMMO!

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SMC8371

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 29, 2009

REALLY nice served with large shrimp, but decided that i would love it more with bite sized chicken thrown in, instead.

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motomodel

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Reviewed: Aug. 7, 2009

I love this recipe. I used the pesto sauce recipe subitted by sal on this site for the "1 cup prepared pesto", using the serving for 4 instead of 16 on that recipe. I also included in this one a 10 oz. pk of frozen spinach thawed, red pepper instead of the tomatoes and cubed chicken instead of shrimp, as I an allergic. I served this with penne noodles and it was fantastic.

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Marion

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Aug. 6, 2009

Its going to be my All time favourite pasta recipes. It's awsome! And the best part is that it looked exactly like the picture. I prepared fresh pesto and the taste was absolutely devine!!! :)

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f00d junky!

Cooking Level: Beginning

Living In: New Delhi, Delhi, India

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Reviewed: Jul. 31, 2009

Wow! This is unbelievable, it might be the best dish I have ever made! I made this for two people. I cut the quantities in half and still had plenty of the sauce.

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Kate

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Reviewed: Jul. 23, 2009

This was out of this world. I followed other reviewers' suggestions of preparing a roux before adding the milk, and it came out sooo thick and creamy. I also subbed a chopped rotisserie chicken for the shrimp and mushrooms. I served over fettuccine with garlic bread sticks. Great meal!

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Chris C.

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

You have to like pesto and garlic to fully enjoy this sauce. This is now one of my new comfort foods. To make it a more healthy recipe, I used whole wheat thin spaghetti pasta because the robust flavors of this sauce camouflage the whole wheat taste. I also chose to use light or lowfat ingredients: skim milk, lowfat cheese, light butter. I used large peeled and deveined shrimp but took the tails off so I didn't have to get messy doing that after the sauce and shrimp were mixed together. For the pesto sauce, I used a small bottle of the prepared pesto sauce. Just enough!

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baybeach11

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Reviewed: Jul. 21, 2009

This was really good! I used it as a side, so just the sauce (no meat) and tossed it with bow-tie pasta. Delicious, however it is very very rich!

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DEEDS678

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Reviewed: Jul. 16, 2009

I was very disappointed in this recipe. Given the high rating and the ingredients I thought I would really like it, but it was much too heavy for me.

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jjfell

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Reviewed: Jul. 13, 2009

I am only rating this because I can't keep track of what I make and try and don't make. In all fairness to the recipe, I didn't have the shrimp, tomatoes, or mushrooms. So that would have probably made the recipe better.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jul. 12, 2009

I had a fabulous penne/seafood pesto meal at a high-class restaurant lately and wanted to re-create it in my own kitchen. This recipe is it! I followed the recipe almost as is. (I generally don't think it's fair to rate a recipe if you make all sorts of changes, although I did use penne pasta and 1/3 half & half ^_^.) This is a keeper, I will definitely be making this dish again!

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Sheba

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