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Penne with Shrimp and Herbed Cream Sauce Recipe

Penne with Shrimp and Herbed Cream Sauce

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Average Rating:

Total Reviews: 356

Showing 281-290 of 356

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  • on September 17, 2009

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    I made the Penne with shrimp and herbed cream sauce and it is fabulous. I added Wondra flour to the wine to thicken the sauce. When I warmed it up I added a little more clam juice. A real favorite for my family. Angela from Clinton NY

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  • on September 02, 2009

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    This is so yummy. Perfect. Thanks!

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  • on August 26, 2009

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    This recipe was delicious. It was really easy, and I used fresh parsley and basil from my garden, i just added a little more. You really do need to drain the tomatoes. I just drained some canned diced tomatoes. The sauce does take a long time to thicken, it was a little too "liquidy" so i added a small mixture of flour and milk and it thickened up right away without changing the taste. I would definitely make this recipe again, you could even serve it as a side dish without the shrimp. I served it with pork chops and a garlic salad. Yum!

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  • on August 19, 2009

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    This dish has the most amazing flavors....I used angel hair pasta instead of penne- added some steamed asparagus (cut them into pieces right before serving and shredded parm cheese on top and it was a HIT! My husband and I loved it- it's definately an entertaining meal- easy to prepare!
    A favorite for sure!
    Thanks Giada

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  • on August 18, 2009

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    Everytime I make this for guests, there are no leftovers! I have added chicken to this recipe and it does wonders! I would recommend everyone to give this recipe a shot, you will want it forever!

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  • on August 06, 2009

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    I made more than the recipe called for and it was all gone very soon! the sauce was great and i added some garlic powder on the shrimp and it was very tasty...on top of pasta i added medium grated asiago cheese for more flavor and because i love cheese... and it just set the pasta off! the recipe is great and can be changed in so many ways..i love her cooking!

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  • on July 18, 2009

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    I've already put in my two cents on this recipe, but I wanted to add that I've found that if I use diced canned tomatoes with seasoning already on it and red wine (Cabernet Sauvignon that it REALLY adds flavor! It's very, very good! The red wine compliments the already-pink sauce (from the tomatoes and is so delicious. Also, try to avoid walmart's shrimp (I've found that it tastes somewhat like idione and it is worth it to get good shrimp.


    That's all! Good luck!

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  • on July 13, 2009

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    This recipe is fantastic! I added about a 1/2 pound of grilled chicken breast and an extra can of whole tomatoes! The leftovers were even better the next night.

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  • on July 11, 2009

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    I used 1/2 lb of shrimp and didn't use white wine. I threw in the entire 16 oz can of Huntz whole tom including the sauce instead of the white wine. I also added 1/2 can of baby clams with the juice. The sauce thickened up right away after adding the cheese. I also sauteed some sliced portabella mushrooms in a seperate pan and threw them in the end before tossing in the pasta.

    I used basil/garlic fettucine instead of penne pasta because my boyfriend wanted to twirl the pasta.

    It was delicious! My boyfriend and I agreed that it was probably one of the best sauces we have ever had.

    I will definitely use this recipe again!

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  • on July 11, 2009

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    I made this for a romantic night at home with my boyfriend. The sauce did not turn out thick at all, but it doesn't matter. The flavors are great, and my boyfriend loved it (he even said we should serve this for our annual Christmas Eve dinner but he said he would have cut back on the pepper. I was totally fine with it, but he said it was way too much. He actually said he loved the sauce. Maybe it was the wine I used- Belleruche Cotes-du Rhone. Definitely one to add to my recipe collection!!
    -For dessert I served the Lemon Thyme bars. They are wonderful!!

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