Reviewed: Aug. 13, 2009

We loved this! Especially my 18 year old son and husband who love shrimp dishes. I am not a big shrimp dish eater but I loved it too. One of the best meals I've ever made. Definetly make this again. :)I did modify it a bit based on some other reviews and my need to add something red for color. I did 4 things a little different. First I used green beans instead of asparagus- cut in 2" pieces like another reviewer did because that is what I had and my husband doesn't like asparagus. 2nd I increased the shrimp to 2 lbs because my son prefers there to be enough shrimp in shrimp dishes(as he says "a 1/2 a shrimp in every bite"). 3rd I added a cup or so of grape tomatoes cut in 1/2 lengthwise....I added these after the shrimp was about 1/2way cooked because they cook fast and the 4th thing I did differently also based on another reviwere was I increased the red pepper to 1/2 teaspoon from an 1/8 tsp. It was perfect we liked the extra spicyness but it didn't make it to spicy. Everything else I did just like the receipe.

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Susan

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Reviewed: Aug. 8, 2009

I used penne pasta and lots of red pepper flakes and it was so wonderful. I will definitely be making this again (and again). I am going to try to substitute scallops for shrimp sometimes too.

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aross.irish

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Reviewed: Jul. 29, 2009

This recipe was very good and tasty. We liked the taste of lemon. I used whole green beans in place of the aspargus, because that is what I had on hand. I thought the pesto was perfect (it does not have to be thick and creamy). I served it with grated parmesan. I will make this again.

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Love to cook

Cooking Level: Expert

Home Town: Washington, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Jul. 20, 2009

This was very good. I used store bought pesto and added some heavy cream to it. It turned out great. The whole family loved it.

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Lester

Cooking Level: Expert

Home Town: Watsonville, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Apr. 3, 2009

It was great-nice and light spring dish. I did add pecorina romano since I like cheese in my pesto.

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studiorouge

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 19, 2009

It's was even better than 5 stars!!! My mother was coming over for dinner and wanted to cook something with shrimp and pasta, so I found this recipe and we tried it. EVERYONE loved it... but there wasn't enough for left overs. (we had a large group) I say give it a try, and you'll love it!

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SMiller

Cooking Level: Expert

Home Town: Granbury, Texas, USA

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Reviewed: Oct. 14, 2008

too lemony it doesnt taste much like pesto it needs lots of adjustments

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tatianal

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Reviewed: Sep. 13, 2008

Made as written. Husband liked the pasta but didn't think the shrimp went well with it. We also had to add parmesan to make it edible! Won't be making again!

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Liz

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 17, 2008

Tasty! To solve the runniness issue I just added about a 1/2 cup of pecans to the processor(pine nuts would work also). I also used garden peas instead of asparagus. I will make it again.

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jen

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Reviewed: Jun. 6, 2008

not my favorite. I would have it again if I made some minor changes. I do like that it is healthy and easy to make.

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new2cooking

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Reviewed: May 29, 2008

Very tasty, quick and fresh! I used a small chopper/mincer, so my sauce was not smooth at all. It was watery as previously stated in other reviews, but I did not mind. I substituted 1 cup sliced mushrooms and 1/4 cup frozen peas for the asparagus. I used only a pinch of red pepper flakes and whole wheat Rotini instead of spaghetti.

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Stacy

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Reviewed: Dec. 3, 2007

Without modifying this recipe the sauce is really liquidy. I had to add 1 cup of chicken stock and corn starch to thicken the sauce. Other than that, I thought the taste was really good. But not something I would do again.

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SONIANNA

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Sep. 24, 2007

I added a little heavy cream to the pesto sauce, and I used mushrooms & peas instead of asparagus (had none on hand). It was delicious!

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Reviewer:

tubeater

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 23, 2007

This was very light and tasty. Also, extremely easy to make. Everyone in the house loved it. I only added some mushrooms just because I love mushrooms. It came out great.

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