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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 71-80 of 83

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  • on August 03, 2009

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    When you are roasting garlic (and the tomatoes, for that matter, low and slow is the way to go. 325 for 45 minutes is good for roasted garlic and tomatoes. There's no need to have burnt garlic ruining your pesto!

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  • on August 03, 2009

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    This recipe was fantastic! The garlic was perfect with the tomato and basil "pesto." I could smell the tomatoes and garlic roasting away in the oven and couldn't wait to eat it! This recipe is perfect. Rich and flavorful.

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  • on August 03, 2009

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    I thought this meal turned out fantastic! I did end up burning my garlic, so I think 45 minutes is way too long. I took out the burnt garlic and added some more to the hot oil and it was still hot enough, that it browned it just enough. I only wish I had made more for leftovers! I am definitely making this again, if not every week. :

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  • on August 03, 2009

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    i made this for saturday's dinner after seeing the show that morning. on the show, she says the garlic roasts for 20 min, but the recipe calls for 45 min. 45 minutes is more accurate and it could stand to roast longer. also, i am going to use roma tomatoes for a bigger tomato flavor next time. this was very good though, we had enough pasta left over that i was going to save it for lunches during the week, but my boyfriend polished off the leftovers when i went to bed. it was that good!

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  • on August 03, 2009

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    Just want to say that my garlic didn't roast at all... in 20 minutes at 375 it fried and is almost burnt... I"m hoping the oil will be useable once it cools down but just wanted to warn everyone else... Sunny seems great but I'm going to give up here as I don't want to use any more garlic and olive oil right now if it doesn't come out right...

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  • on August 03, 2009

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    I watched Sunny for the first time make this recipe and tried it last night. It was so easy and made enough pesto for another meal. Next time I'll roast some extra tomatoes to put on the plate with extra basil leaves to make it look more colorful. Thanks, Sunny!

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  • on August 03, 2009

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    I followed the recipe exactly. After 45 minutes, my garlic was very dark, not quite burned but almost. I soldiered on and made the pesto anyway. I tasted it, and it was absolutely awful!!! There was no tomato or basil taste -- just the overbaked garlic. I don't think not so done garlic would have made much difference. It's just one of those recipes that sounds great on paper, but the reality is not so good. I ended up using some pesto I had on my freezer instead. Very disappointing.

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  • on August 02, 2009

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    I watched Sunny make this yesterday (I'd never watched her show before.. I had a blast watching her make it, but I had even more fun making it myself. I doubled the recipe to feed my whole family and everyone loved it! Plus, I'm just learning how to cook and still found it super-easy!!! Thanks Sunny!!!


    BTW, I used something bigger than cherry tomatoes (they were vine-ripened, whatever they were and everything still turned out great!!!!

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  • on August 02, 2009

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    Made this using cherry tomatoes. Very good flavor but I thought it looked kind of bland after it was all put together so I added some fresh basil

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  • on August 01, 2009

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    I just made this for dinner. Absolute perfection. I think the "pesto" is going to become my go-to pasta sauce. I used cherry tomatoes as the recipe indicates and they worked fine. I think she did use cherry tomatoes on the show but I don't think it really matters, your preference will work just fine. I think the next time I will brush the garlic oil on the shrimp and grill them to give them an extra kick. Overall, this dish is very good.

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