Penne with Shrimp and Herbed Cream Sauce

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Our son prepared this using fresh herbs, and served it on Christmas Eve, again, because it was requested by family members who remembered savoring this last Christmas Eve. It's a family favorite, for sure! Even the little ones, ages 6, 4 1/2, and 3 love it, having seconds and thirds! They don't eat the shrimp. but they wolfed down the pasta and cream sauce!

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Not that good. It was lacking in flavor and took way too long to prepare. So not worth it!

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I made these for Christmas Eve and what a hit it was........we couldn't get enough!

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wonderful!!

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I just finished making and eating this. I had to write that it is exactly what one would expect to have out in a restaurant. The flavors are wonderful and it is beautiful and easy too! I always under cook my pasta to allow time to incorporate with the sauce, and finish off the cooking of the prawns. Penne said 13 minutes on the box, I cooked it 10 minutes. It is key to use fresh ingredients and to not over cook the pasta or the shrimp. My sauce was not thin, be sure to drain the tomato liquid and to cook the sauce a bit before adding in the prawns and pasta. Giada thank you again for making me a star in my own kitchen!

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My husband who isn't much of a cook made this for me tonight and it was really good. The best dish he's ever made. Thank you Giada! I agree with everyone who mentioned the sauce came out thin. If only he knew how easy it would have been to correct. I didn't dare say anything to him. (chuckle :

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Disappointing. I read the reviews and knew it was going to be thin but it was really lacking in flavor. I definitely seasoned it and had plenty of cheese but it still was not that good. I wouldn't make it again.

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My family loved it!!! The sauce wasn't thick but that's because I didn't give it time to set up. One of our favorites!!!!

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This didn't come out white...it was more pink....I added some tomatoe paste to thicken it up because it was way too watery. Was ok...not the best, not the worst.

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By far, the BEST pasta and shrimp dish I've tasted, and guests all agreed. So easy to make, too. Love the fresh parsley and basil, and the clam juice is the secret ingredient I've never guessed that makes the cream so flavorful for seafood dishes. Hurray! I also added a little flour to thicken, but I think it would have been just as well without.