Reviewed: Mar. 30, 2012

AMAZING! Only thing I changed was the heavy cream. used sour cream watered down with milk. Only because I didn't have the cream. YUMMY. Thanks for the recipe

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Reviewer:

jenduffy

Reviewed: Mar. 26, 2012

Very good!

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Reviewer:

Seeshell

Cooking Level: Expert

Living In: Palm Springs, California, USA

Reviewed: Mar. 19, 2012

Yummy! This was so good. I was looking for a creamy pesto w/ chicken recipe. Just used your sauce, I added chopped onion and garlic is all and it was excellent and very easy! Hubby has never had pesto and he LOVED it! Thanks, this will be a regular!

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Reviewer:

gimmeemo

Cooking Level: Intermediate

Home Town: Buckley, Washington, USA

Reviewed: Mar. 11, 2012

Add onion, cherry tomatoes, fresh garlic and the secret blend. Awesome!!!!

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Reviewer:

Artybolt

Reviewed: Mar. 3, 2012

Add about 15 min to total time Prep time if you are prepping your shrimp, grating your cheese, adding fresh tomato, herbs etc. Very good. Used only 3 Tbs of butter (just under a 1/4 cup), half and half in place of heavy cream, chopped garlic vs garlic salt. Added a bit of fresh basil in addition to pesto and sautéd the shrimp with a pinch of basil and salt and added to sauce the end after letting the sauce thicken. Chopped about 8-10 grape tomatoes and added to the sauce just before the shrimp.

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Reviewer:

bkrupski

Reviewed: Feb. 21, 2012

Do not substitute 1/2 and 1/2 for Heavy Cream! Try sauteing shrimp in olive oil and garlic before adding to pesto mix.

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Reviewer:

Kim-mo

Reviewed: Feb. 14, 2012

I added Chantrelle mushrooms (saute at the start in the butter) and this was fabulous! I also substituted cream for half and half. We had this as our valentines dinner with chilled white wine. My husbandliked it so much he asked me to add it to our "tried and try" secret recipe book. Success!

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Reviewer:

Ingra

Reviewed: Jan. 30, 2012

This has become a regular in our recipe line-up! It's quick and easy and freezes well. I like to double the recipe and freeze a dish for easy use on a busy night.

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Reviewer:

MsDanL83

Reviewed: Jan. 16, 2012

very tasty asnd easy to make

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Reviewer:

SJMeehan

Cooking Level: Intermediate

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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