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Penne with Shrimp and Herbed Cream Sauce Recipe

Penne with Shrimp and Herbed Cream Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (357)

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Average Rating:

Total Reviews: 357

Showing 41-50 of 357

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  • on May 25, 2012

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    This is my go-to shrimp pasta recipe! My boyfriend and family love it! I am a very novice cook and this recipe is so easy and delicious!

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  • on May 21, 2012

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    Made this Saturday night and my boyfriend loved it...he said it tasted like a restaurant entree! I did add about 2 tbsp of tomato paste and a sprinkle of corn starch to thicken the sauce and add some color. Will definitely make this again!

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  • on April 30, 2012

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    We cooked this a few nights ago, It was good to me. The kids thought it was spicy. I think it would be better with less spices, maybe half. It was very quick and easy though.

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  • on April 28, 2012

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    This recipe is phenominal! Easy to prepare and delicious.

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  • on April 26, 2012

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    I'm not a big seafood fan, so instead of using shrimp I used chicken thighs (cut into bit size pieces and used chicken broth in place of the clam juice. Oh my goodness was it YUMMMMYYY!!!!!
    Will definitely be making this again very soon! Thanks for the great recipe :

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  • on April 13, 2012

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    I made this for a family birthday dinner, doubled the recipe. I got rave reviews, everyone thought it was like eating at a five star restaraunt. Thanks for making an average cook look like a gourmet chef!

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  • on April 02, 2012

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    I made this dish on Friday night and followed the recipe pretty much to a tee....it's only fair the first time you try a recipe. I cut the recipe in half and it was delicious, we're big fans of any type of shrimp pasta and this will for sure be added to the rotation. The only change I made was to **ADD 1 TSPN SUGAR** I always do this with tomato sauces it cuts any bitterness. Also, I let the sauce reduce longer than the recipe called for, IT NEVER REALLY 'THICKENS', JUST REDUCES to the right amount so that when blended with that pasta it's perfect. If you think the sauce is too thin I would suggest pouring some into a separate bowl before you add in the pasta and adding the sauce back in*****you need to!

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  • on March 26, 2012

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    I didn't have fresh basil and parsley, so I halved the fresh and used dry and it still was amazing. I definitely would not use as much garlic, a little strong! But all in all, an amazing dish!! Love the flavor, good consistency, and I think also good with chicken.

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  • on March 26, 2012

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    THE BEST PASTA RECIPE I HAVE MADE YET!!
    I made some changes though:
    Splash of white wine. Adding too much would make this liquidy. I thought the bitterness may take over the seafood flavor. I also just used dried parsley which seemed to work fine. Sauce was still a bit on the liquid side so I added a couple tablespoons of whipped cream cheese at the end. Also, I added roasted red peppers and mushrooms. There are so many variations you could make to this recipe, but it is outstanding!

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  • on March 09, 2012

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    MOST FAVORITE OF ALL TIME, MY HUBBY LOVED IT HE ALSO SUGGESTED THAT I USE HEAVY CREAM NEXT TIME INSTEAD OF WHIPPING CREAM.

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