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Shrimp with Linguine in a Pesto Cream Sauce Recipe

Shrimp with Linguine in a Pesto Cream Sauce

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

Showing 31-40 of 83

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  • on January 28, 2010

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    this recipe is AWSOME i made if for my family and turned out perfect i just added in mushrooms and scallops. this is my go to meal very easy to make.even better the next day!!!

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  • on December 29, 2009

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    I made this for my daughter's 10th birthday party. It was DELICIOUS! Absolutley restauraunt quality and EASY! I followed the recipe as written and was not dissappointed. I agree with other reviewers that chicken would also be great with this. I will make it again! Thanks Emeril!

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  • on December 02, 2009

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    this recipe is super easy. Loved it. Will make this again

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  • on November 18, 2009

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    This was so good! I wanted to have shrimp for dinner so I looked on Food Network for something different. I really enjoyed this meal. You look at the recipe and think it has alot of garlic in it between the pesto and garlic but it was just right. I think it needed just a little bit more cheese though. I think I'll try it with chicken next time. Too bad you can't buy low fat heavy cream because 1 1/2 cups is alot but well worth it! Good job Emeril!!!

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  • on November 09, 2009

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    This pasta was so good!!!!!! My entire family loved it. This is my new go to meal. It was very easy to make and fairly quick to make as well. I highly recommend trying this pasta.

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  • on October 13, 2009

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    This is one of the best dishes Emeril has created.It is flavorful, creamy and an absolute delight to make for my husband and friends.I urge you all to try it.It is the answer to shrimp and pasta.

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  • on September 25, 2009

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    Loved it!

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  • on September 20, 2009

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    This recipe can serve as a great base for other ingredients if you don't have shrimp on hand or are in the mood for chicken pesto pasta.

    I made homemade pesto with all the basil from my garden--then I sauteed baby portabello mushrooms with shallots and some white wine. Then added my pesto (only about 1/4c and one cup of heavy cream, reduced it and added Parmesan cheese.
    I also used chicken breasts that I salted, rubbed with some pesto, grilled and sliced diagonally to top the linguine when it was finished.
    The chargrilled chicken added another lovely dimension to this delicious dish-- I also did not use any essence, but I did use red pepper flakes to complete it. It did taste like something from a great restaurant -- the other reviewers are right.
    Fabulous!

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  • on August 20, 2009

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    Like pasta you get in a restaurant!! A very creamy, and flavorful sauce. Next time I might add even more pesto. I also will definitely cut down on the salt thrown in the pasta...as you can control salt in the sauce better.

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  • on August 10, 2009

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    This was super easy, tasted great and looked like a 5 star restuarant entree.

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