Reviewed: May 1, 2013

This recipe is AMAZING. I added some garlic and crumbled feta to the sauce and it was to die for!!

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Reviewed: Apr. 22, 2013

between it was okay and i liked it... you need to add so much garlic or its just plain bland... but maybe thats the way its suppose to taste.. Its probably once a year i have a craving for pesto something but always end up disappointed... then i remember why i never like it... oh and I used half and half... just a smart way to go

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undiesinabundle

Cooking Level: Beginning

Home Town: Medford, Wisconsin, USA

Living In: Marshfield, Wisconsin, USA

Reviewed: Apr. 14, 2013

This sauce is perfect. I omitted the shrimp and put the sauce over pasta and then added a grilled chicken breast over the pasta. SO. GOOD. Keeping this one, for sure.

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plainoctoberjane

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Apr. 12, 2013

Loved this. Made it by recipe the first time. Second time, I cut the butter, used 1/2 & 1/2 and added garlic. Tonight I am doing it the same way, but using some pre-baked salmon with the shrimp. Worth taking a day off my diet!!!

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Tammi

Reviewed: Apr. 7, 2013

I decided to cook dinner after not cooking for about 6 years other than grilling my wife does all the cooking. I made this and it tasted like our favorite restruant.

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bravo18

Reviewed: Mar. 24, 2013

This is a really great recipe! The ingredients are simple, but the taste amazing. We used fully cooked and frozen shrimp. We simply defrosted it under cool water and added to the cream sauce to heat. We paired the pasta dish with a dry reisling. amazing! I will be experimenting with a lighter version as suggested by others.

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lizzieandchris

Reviewed: Mar. 12, 2013

I love shrimp, pesto and pasta so I had to definitely give this recipe a try. Turned out the way I expected it -- yum-o!! I did a little tweaking though: I fried the shrimps in garlic and butter first then added to the sauce. I also didnt have creme on hand so I used the closest one I found in the pantry: cream of celery. Still turned out tasty!! This is a keeper. I will definitely make this again!

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agm313

Reviewed: Mar. 2, 2013

I love this recipe. And its versatile. We've made as written several times, thrown in chicken instead of shrimp with some garlic, as well as bacon and spinach instead of shrimp. Soo many possibilities. Thanks for sharing!

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MISSVANNESSA

Cooking Level: Expert

Reviewed: Feb. 20, 2013

The first time I made this the kids loved it. It has been a regular meal for us ever since!

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orangelova

Reviewed: Feb. 14, 2013

Wow, I don't even know where to begin to describe how poor the results of this recipe were. In summary the dish was WAY WAY too fatty, almost inedible -- and I enjoy a rich pasta now and again. I followed the recipe exactly and am not a novice cook. The dish had minimal flavor, was too soupy and very greasy! I suppose I had the temperature too high when I cooked the shrimp in the sauce because the cream broke. We ate this as dinner but the leftovers unfortunately went to waste. Will not make again. If you make I would recommend reducing the butter/cream, increasing herbs/flavor, and cooking the shrimp separately, in other words -- find a new recipe.

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