Shrimp with Roasted Garlic Pesto Pasta
Show: Cooking for RealEpisode: Italian Inspiration
Rate This RecipeRead users' reviews (82)
- Recipe categories: Shellfish, Shrimp, Pasta, Cheese, Parmesan Cheese, Nuts,
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Average Rating:
Total Reviews: 82
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By zygmo_12763166
Midland, 62
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!
By mrjrm2
Berkeley, CA
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!
By wdames_8590509
Milwaukee, WI
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.
By kcharbula_7846547
Austin, TX
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...
By hadassa
1883 Harbor Ave...
on October 27, 2011
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easy, and goooood!
By deweese397_11818361
Citrus Springs, FL
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.
By Mich23
Bridgewater, NJ
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.
By grammyten
Chambersburg, Pa
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.
By CSedik
on July 21, 2011
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Amazing... My Husband sayd "Woow Baby, this is the best pasta you made" perfect, perfect!!!!!! :
By hossservice_104...
Batavia, IL
on July 03, 2011
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I saw her do this on her show and she put the garlic in a glass measuring cup with the oil. I did the same and not a single layer like the recipe says maybe that is why others had thiers burn. I made this just as she did on the show..and it was WONDERFUL...I has some left over and was hungry the next day so I ate it cooled (just the noodles and pesto GREAT too....going to a a fouth of July party and am going to make the pesto with some roasted veggies and pasta and serve it cold...YUM!