A beautiful combination of prawns and fresh vegetables in a rich velvety pesto sauce. Serve with crusty bread.
This was fantastic! I just love recipes like this-looks like it was complicated to make, but so simple! I made the basil pesto fresh the day before and omitted the mushrooms as they weren't on hand. I found the dish goes through stages and keeping it simmering just a bit longer than the 4 min. gets it out of that "oily" clumpy stage into a nice , smooth creamy sauce. - 31 Jan 2006 (Review from Allrecipes USA and Canada)
This was awesome! I omitted the shrimp and replaced it with chicken. Used 2% milk, but will use cream next time for a thicker texture. Used a can of Ro-Tel tomatoes for a spicy kick, instead of fresh, but did use fresh mushrooms. Added this to spinach linguini and it was wonderful! Even my 4 year old loved it! - 09 Apr 2003 (Review from Allrecipes USA and Canada)
Delicious! I didn't have any shrimp or mushrooms, so I made the pasta with just the cream sauce, and it turned out wonderfully. The only thing I did change is that I added an extra tablespoon of flower. After mixing in the Pesto, I felt that the sauce was still too thin, and I didn't think it would stick well to the pasta. After I added the flower, I let it simmer for an extra 5 minutes and it was perfect. Adding the pasta helped too because the starch from the pasta made it a bit less liquidy as well. Great recipe! - 30 Oct 2008 (Review from Allrecipes USA and Canada)