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Fresh Pesto Shrimp Pasta Recipe

Fresh Pesto Shrimp Pasta

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on June 13, 2013

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    Another excellent and simple recipe by Robert Irvine. I love his use of grapeseed oil with this recipe and other recipes. Grapeseed oil serves it purpose, to saute, without providing a competing flavor. Quick, easy and made with stuff I usually have on hand (especially in the summer with fresh basil and mint fron the garden.

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  • on May 20, 2013

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    The shrimp turned out perfectly with the pesto and cream sauce. However, I didn't have heavy cream available so I followed another user's tip and used half and half. Also I used whole wheat pasta to add more nutrition. And I used store bought pesto to save time. I noticed the dish was lacking a teeny bit in the punch factor so next time I will use either lemon zest or just a squeeze of lemon juice at the end to kick it up a notch. Other than that this was a very delicious dish.

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  • on May 09, 2013

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    I cooked this pasta twice. Very easy and delicious! Today, I added scallops as well and substituted heavy cream with half & half and it was still yummy. This pasta is a keeper!

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  • on March 04, 2013

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    We loved it. Followed the directions except for the onion, still tasted great. I will make it again. So happy to find a dish that doesn't take all day to prep and prepare.

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  • on August 18, 2012

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    This dish was soooo good my kids loved it too

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  • on June 30, 2012

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    Robert - you ROCK! My first effort with one of your recipes and with pesto - wasn't sure my not-too-adventurous husband would like it, but I had all the fresh herbs just steps from my kitchen door, so I tried it. We both loved it - it's rich and very filling, and just delicious. I only had one pound of shrimp for two of us so I added 5 or 6 mushrooms, sliced, and a bit more onion than called for - really good. I will look at more of your recipes - thanks so much.

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  • on June 14, 2012

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    Over all a well composed dish. :D

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  • on April 06, 2012

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    Made this tonight and everyone loved it -- I just had to register so I could thank you Robert! Super delicious, simple, fast, and easy to serve. Love your current show (though nothing beats your Dinner Impossible, and I think you were unfairly eliminated on Iron Chef. Keep up the great work.

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  • on April 02, 2012

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    Amazing!!! I love the mint in the pesto sauce it adds the perfect flavor! My family absolutely loved this dish. Thanks Robert your amazing!!! I love your show!

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  • on April 01, 2012

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    Cooked a version of this twice now. Super easy and super delicious. I also used store bought pesto but next time I will make my own because it's flavor was a little too intense from the jar. I had everything except the pine nuts...

    This recipe works excellent with fish. I used talipia with just a super light dusting of corn flour, and some shrimp too.

    BTW, I love Restaurant Impossible. It is so nerve racking watching Robert barely pull it off each time! Love it. Almost as much fun as Chopped.

    Brad

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