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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 51-60 of 83

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  • on September 25, 2009

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    OMG! This is sooo freakin good. The basil and sweet roasted tomatoes were awesome. I love this dish. Truly one of my favorite now!

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  • on September 25, 2009

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    I didn't have shrimp on hand when I made this recipe so I used grilled chicken instead. The outcome was delicious. I will try it with shimp next time I make it, which will be very soon.

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  • on September 21, 2009

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    My family loved it. It was a great way to use fresh basil and cherry tomatoes. After reading the comments I think that some may be comparing this to a regular pesto. Baking the garlic in the oil will mello the flavor. Mine cooked for more than 45 min, but I kept the cloves whole and used a small enough baking dish. (Ovens will vary. I covered it with foil. Next time I think I am going to try to use a food processor and add the basil at the last second. The color of my sauce wasn't as appetizing as it appeared on the show. I might also try using the pine nuts in the food processor instead of adding them on top later. Enjoy!

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  • on September 15, 2009

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    Thanks Sunny. I made this last night. Followed the recipe (except i used chicken instead of shrimp. I don't know what everyone else is talking about the garlic burning...use common sense and check on it, every oven is different. This is a definite keeper. This recipe is going in my personal cookbook. YUM!

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  • on September 13, 2009

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    I made the pesto and shrimp part of the dish, and it was amazing on its own. I also substituted spinach for some of the fresh basil, and it was delicious. Sunny makes the best recipes!

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  • on September 12, 2009

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    Very simple recipe. My family enjoyed the shrimp pasta. I took leftovers to work and it was a hit. It has now became a favorite recipe at work. This dish was easy and fun to make. We did garnish the pasta with a little fresh basil. Thank you Sunny.

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  • on September 05, 2009

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    My husband and I tried this recipe this afternoon. We were anxious about making pesto. It turned out easy. The aroma in our house was incredible. How ws the dish? My husband said we will be making this dish again. It was so wonderful I think that I will make it for company.

    Try it out. Way to go Sunny.

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  • on September 02, 2009

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    Very fresh tasting! I had no problem with the garlic burning. I thought it was a little expensive to make as I had to purchase shrimp ($6 Basil ($6 Pinenuts ($4 and the cheese ($4. Some ingredients I can use later.,however. I had plenty of pesto left over and thought it might make a great side dish. Also, I would like to try it with chicken next time. I used a food processor instead of the blender and thought it worked well. We are big gardeners so the garlic and tomatoes were fresh from the garden. Great recipe---fun to make and eat!

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  • on August 30, 2009

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    when making pesto, always add the cheese after the pesto is made. This will retain the freshness of the cheese, without confusing it with other flavors in the pesto.

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  • on August 16, 2009

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    My family loved this meal! As a matter of fact, it's been a week or so since I first made it and they have requested it again. Keep up the good work Sunny! I look forward to trying your other recipes as they never disappoint.

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