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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

Showing 11-20 of 83

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  • 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!

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  • on June 26, 2011

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    Good. The pesto was definitely missing something...maybe I'll add the chili flakes next time and more garlic and leave out some of the oil at the end. The garlic only needed 30 minutes in the oven as others pointed out.

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  • on June 25, 2011

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    I expected a LOT more flavor from this recipe. It took me longer than the listed time to make since the first batch of garlic burned at 45 mins as the recipe instructs. I had much better luck with the garlic roasting for 25 mins. I was disappointed because with these ingredients I thought this was a winner. If I decide to make this again there will be some significant alterations.

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  • on June 18, 2011

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    This was so AWESOME!! I used tomatoes from my garden instead of cherry tomatoes. They were so good! I added 1/2 cup white wine to the shrimp after they are pink and let it cook about 3 minutes more. I also added the juice from the shrimp to the pesto in the blender. I then added more parmesan, parsley and chili flakes to the pasta at the end before serving. Great recipe Sunny!!!

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  • on June 17, 2011

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    Tasty but a little bland, I think next time I will add more basil and garlic to the pesto, and also add some roasted cherry tomatoes and perhaps some roasted zucchini or eggplant chunks into the dish for more color and flavor. The roasted cherry tomatoes were so delicious and sweet- I could've eaten them alone as a side dish!

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  • on June 15, 2011

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    YUM!!! Didn't even need to add any oil to the pesto. The tomatoes had enough moisture in them to bring the pesto together nicely. Will make this again soon.

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  • on June 06, 2011

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    Pretty easy to make, but takes a bit of time and not sure it's worth the trouble. My first batch of garlic burned; had the best results at 25 minutes at 375 -- not 45 like the recipe states! The cherry tomatoes cooked perfectly. In the end, the actual pesto is quite tasty...but when mixed in with the pasta, it loses something. It wasn't bad, but if I do make this again I will be making some adjustments.

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  • on May 29, 2011

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    The food appealed to all senses, taste, smell, sight...well maybe not touch and sound. I would have liked to see a picture, because it took a while to realize that the pesto was supposed to be reddish and not totally green. Did not need a lot to be satisfied.

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  • on April 26, 2011

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    This is a family favorite! Added 1/2 c of wine and it was perfect. My son told me that it tasted like a first class restaurant chef made it.

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  • on March 03, 2011

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    Love me some pesto, and the roasted tomatoes and roasted garlic were a nice change, though my garlic cloves were on the small side so wish I had roasted more. However, the flavor still came through as did the basil and those juicy tomatoes! Like previous reviewers, I also added chili flakes and 1/2 c of white wine while the shrimp cooked, then added the residual to the pesto pasta-yum! Great recipe, Sunny, thanks!

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