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Shrimp with Roasted Garlic Pesto Pasta Recipe

Shrimp with Roasted Garlic Pesto Pasta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

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  • on September 21, 2012

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    Made it twice for my family. I added more basil then the recipe calls for and also blended some the roasted pine nuts with the sauce to make it thicker. A big hit to everyone that taste this recipe. Thanks Sunny.

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  • on March 04, 2012

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    sooo amazing! I used some of the infused garlic oil and coated the shrimp and then roasted for seven minutes in the oven at 400 degrees. I used the rest of the infused olive oil and put in the pesto with the added olive oil suggested. I can't stop thinking about how wonderful this recipe is.
    Enjoy!

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  • on March 04, 2012

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    I followed the recipe and like others added more garlic and it's FANTASTIC!

    Thank you Sunny for sharing and to reviewers for adding suggestions. I'll be serving this at the next family get together and impressing everyone!

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  • on February 24, 2012

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    I added more garlic than the recipe called for because I always add more. I followed some of the reviewers advice and cut the salt by 2/3. I roast garlic all the time but I cut the top off exposing the garlic put in tin foil and put a little EVOO over the top and let it go for 30 to 45 minutes let it cool and squezz it out yummy. I like this recipe.

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  • on January 20, 2012

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    Made this for dinner tonight... Family loved it! I did the low and slow on the garlic and tomatoes, added parsley to the basil, and a roasted red bell pepper to the pesto. Next time I'm going to try it with chicken and use cilantro and pecans in the pesto...

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  • on October 27, 2011

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    easy, and goooood!

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  • on October 16, 2011

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    I read the recipe when I made this and added the 1 1/2 tsp. of salt it called for and it was so salty we could not eat it. Who proof reads these recipes ?
    This is not the first dish that has been ruined because the ingredients were wrong.

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  • on September 14, 2011

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    I love this sauce! I first made it a few years ago with my husband and it continues to be one of our favorites. I do add more than 1 cup of basil because a strong basil flavor is never a bad thing, and cooking the shrimp in the garlic oil is key, don't skip that step! Add a crusty bread to this dish and I am in heaven.

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  • on September 13, 2011

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    Made this tonite, it was good but it was missing something. I did think that it had a little too much basil, I put the garlic and olive oil in a glass measuring cup, as one of the reviewers suggested, but I also sat the measuring in side a small aluminium pan, the garlic came out beautiful and it only took about 30 minutes. I will make this again and follows some suggestions left by other reviewers.

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  • on July 21, 2011

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    Amazing... My Husband sayd "Woow Baby, this is the best pasta you made" perfect, perfect!!!!!! :

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