Bruschetta with Shrimp, Tarragon and Arugula

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This is a GREAT recipe. I wouldn't change a thing about it! I had company over and they couldn't stop raving about it :-

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Absolutely incredible!! I followed the recipe precisely and it was amazing. You could use this over pasta or chilled in an upscale po' boy sandwich. Perfect combination of incredients, and really easy to make.

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HUUUUUGE HIT! I was scared I was adding too much tarragon at first but the resulting sauce was so creamy, smooth, and delicious. This was one of the best appetizers I've made in a long time. Thanks Giada!

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I thought that with the shrimp, the topping was too heavy for the bread. So I've reworked this in 2 different ways that have been delicious. I make the dish without the shrimp as a bruschetta or I pour the topping--shrimp included--over capellini pasta. I made it at Christmas and it was a huge crowd pleaser.

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This was very good, I liked the flavor of the tarragon very tasty. Next time I will use less arugula I think I had too much. After viewing the episode it looked so good I was thinking forget the bread and just add some pasta. I pretty much followed this recipe to the letter I just kept my shrimp whole, added a little extra chicken stock and mascarpone to have a nice amount of sauce to add penne pasta. This is a keeper!

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This was absoulutely delicious, though I made it with scallops and basil, no tarragon, still great.

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It was great, I love you and all your recipes.

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This was delicious. I used less of the tarragon than called for... and next time I will use a different herb. I'm not a big fan of the licorice flavor, but it was delicious despite my dislike of tarragon. I think that if I change the herb this will be a five star, for us, and it will go into our family favorites cookbook. I think I will use thyme next time. :D

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This recipe really fit the bill. I needed a appetizer to be served with sparkling wine for a wine dinner. It was perfect although I added an extra 1/2 pound of large shrimp since I love shrimp. We all decided this topping would be great to add to pasta as a dinner entree also. The only bad thing was the time it took to peel & deveined shrimp, it took much longer than I had anticipated. Next time I will plan for that in prep time but still well worth the wait!!

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I made this for a party of 60. It was definitely the favorite dish of the night! Definitely will be making this again. I wouldn't put as much white wine in it though - personal preference.