Pesto Cream Sauce
This creamy pesto sauce is a combination of the best ingredients to create a rich, velvety, and delicious sauce!
This creamy pesto sauce is a combination of the best ingredients to create a rich, velvety, and delicious sauce!
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.Read More
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.
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!
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!
We really loved this. One thing... I don't think it needs all the oil and butter that the recipe calls for. I would use 1/2 the olive oil next time and we used half the butter; it was still really creamy and I couldn't tell the difference. We also used skim milk. Really yummy over homemade tortellini!
Delicious! Even with soy milk! My family can't really do cows' milk, so I was looking for a good pesto cream sauce that I could sub out the milk. I followed the recipe with the following modifications: I chopped the garlic rather than slice it, I cut the butter (Earth Balance Buttery Sticks) to 1/4 cup and stirred the flour into the oil/onions/garlic/butter (making a roux) before adding 2 cups Silk brand plain soy milk. I used Pecorino Romano cheese (sheeps' milk, we can tolerate that well) and used prepared pesto made with the same. My family raved (even the picky 9-year old). This is definitely a keeper, and now I know it works with soy milk, I will probably make different flavored variations of the cream sauce.
absolutely fabulous, delicious. I did saute the mushrooms with the onion and garlic; and then stirred in the flour "before" I added the milk;(like a roux);no lumps! I also used sauteed chicken tenders in place of shrimp. This recipe is yummy
I made this dish for a man that I was dating. He raved about it saying it was a gourmet meal. I found it very easy to make and I am a fairly unexperienced cook. The only change that I might make would to leave the tomatoes out. They seemed to thin the sauce out. Overall the taste was outstanding! Definately the best meal that I have ever made.
This recipe is really good -- I use a little less flour and no mushrooms. (Just personal preference on the mushrooms) As a garnish, and I think as something that adds an extra textural boost to the dish, I also slice roma tomatoes, and arrange them on top. As far as the problem with the tomatoes making things too watery -- As odd as it sounds, I wrap the diced tomatoes tightly in paper towels to drain out the excess, and that fixed the problem for me.
Its going to be my All time favourite pasta recipes. It's awsome! And the best part is that it looked exactly like the picture. I prepared fresh pesto and the taste was absolutely devine!!! :)
Yum! This was good stuff! Be sure to cook the shrimp ahead of time. Somehow I glossed over the fact that you were to use cooked shrimp and assumed it would be sauteed along with everything else. We served this along with asparagus and garlic bread, and it was great together! I like the suggestion someone made to add artichoke hearts and will try that next time we make it. And there will be a next time! The recipe is really rich though. My husband said he loved it but no way he could eat a second helping. I think this is one everyone will love.
Awesome! I also added the flour to the onion/garlic and then added the milk to cook the flour well. I added a splash of white wine, half and half and milk. At the end, I pretty much threw everything but the kitchen sink in...mushrooms, shrimp, ham, and a sprinkling of green onions.
This recipe is fantastic! I didn't have the shrimp or the pesto, and I didn't have any pasta either, so instead I made it with rice and beans. Turns out I didn't have any milk or salt either, so I substituted non-dairy creamer and Mrs. Dash. It turned out wonderfully! /idiots. Seriously, this recipe is very good. It's very simple to make, and tasts fantastic. Highly recommended.
This dish was the best pasta dish I've ever made. I made a serving size for four but cut down on these ingredients. I lightened the butter portion to about 3 tablespoons and used a half a cup of milk with 1 tablespoon of flour. I then also only used two heaping tablespoons of pesto and it wasn't overpowering just perfect and more low fat! I also sauteed the mushrooms in with the garlic and onion to cook, but remained the same timing with adding the tomatoes and shrimp. Adding the linguine to the sauce and letting it simmer for 5 minutes really helped infuse the flavor all the way through.
Very Yummy. Easy to make.
just too many calories with a very high fat and cholesterol...sound like a good recipe but must cut down on calorie count for my menu...too much treadmill time for me and worked to hard to get the fat off....
This sauce is so delicious, I could barely keep MYSELF out of it while cooking. I didn't have to make any changes to it at all.
Quick and easy, but very salty taste. Must be from the romano cheese. I think I would reduce the pesto and the romano next time.
I only made the sauce (no mushrooms or tomatoes) from this recipe, but I made it as written and it was a big hit at the party I gave. I had made it the night before, and reheated it the next day in my crock pot on low. Guests took bowls of pasta and choose between this and a marinara (Best Marinara Sauce Yet, on this site), as well as assorted toppings, salad, and breadsticks. We got lots of complements! Thanks for the great recipe!
I'm an italian girl and we make our own tomato sauce but I wanted a twist and wanted to try something different and this was probably the best sauce I ever had. Even better than anything I tried at a restaurant. My husband loved it and he doesn't like anything that involves herbs and he loved the pesto. Very Good Sauce!
This was absolutely delicious! I served it to 10 guests and everyone loved it! The only thing I recommend is to prep everything first. Things will go alot smoother.
My family didn't care for this one. I didn't use all the basil pesto as it seemed like an awful lot but we didn't care for the taste.
This did not work for me or my family. The romano cheese was too overpowering & I didn't even add all the recipe called for. I'd say it was edible, however I wouldn't be making it again....sorry :(
This was awesome! I actually forgot to add the butter and used 3 cups fat free milk and 3 T. Wondra flour. I added a cooked chicken breast chopped up in with the cooked shrimp because I have older boys that eat A LOT. Everyone LOVED it. The only thing I would do different is sprinkle cheese on top.
Sauce was very creamy and full of flavor. I made a couple small changes, I sauted my mushrooms to give them a little color in a separate pan before adding them to the sauce. I used one cup of half and half and one cup of skim milk for the sauce and used about half the amount of pesto that the recipe called for. It was nice and creamy and the shrimp were great in this dish.
Delicious! Instead of the shrimp and mushrooms, I added a little fresh basil the sauce, used the tomato, and shredded some boiled chicken. Put all these in a pan layered like baked ziti, fresh mozzarella thrown in, and it's a fabulous pasta bake!
Excellent recipe! I did cut back on the butter - only used 1/4 cup and only used 1 cup of romano cheese. I did saute the mushrooms with the onion and garlic and added the flour to the vegetables to make a roux before adding the milk (used 2%). I also used uncooked shrimp which I added to the pan for a minute just before adding the cream. The shrimp continued cooking in the sauce and they were perfectly done. The sauce was the perfect consistency with no lumps. Next time I will add an additional tomato and maybe some asparagus.
Very Good!! I used half and half instead of milk. Canned diced tomatos, and parmesian cheese as substitues. But will definately use romano the next time. This is a keeper for me...
Fantastic!!! Very easy....I didn't have any veggies/shrimp to add...just poured it over some chicken and cheese ravioli. I only used 1/4 cup of butter and it was still great!
yummy, Yummy YUMMY! I used heavy cream instead of milk and chicken instead of shrimp. Next time, I will include bacon for some rockin' chicken tetrazzini!
Well, I'm going to try again. Must have done something wrong.
My husband loved this but I felt it needed some spice to bump it up. Otherwise, it was fine and I would make again. Very easy and smooth sause! I sauteed chiciken breast and reserved to warm oven while onins, garlic and mushrooms simmered and then made the pasta after the sauce was well on its way. Added both slicked chicken and veggies to sauce and can't complain.
Better than Olive Garden. I added scallops and shrimp, left out the mushrooms.
Was kinda disappointed with this, I specifically picked this recipe because it looked like it was a cream sauce with a little basil/pesto twist. In the picture its mainly cream. I made it according to the recipe except i stopped after stirring in the pest and just put that right over pasta, instead of adding shrimp mushrooms and tomatoes. It came out like a green pesto soup. The consistency wasn't bad but it definitely was a pesto sauce. My boyfriend enjoyed it, but i chose this one so that me and his dad-who aren't HUGE pesto people-would like it too. I'm thinking about trying this again, but just adding 1/4 a cup basil pesto, or maybe even just chopped basil leaves and just add enough to give flavor but not be over powering the cream. If anyone who has made this and has had better luck, I'd love your advice. This dish sounds and looks yummy, it just didn't when I made it.
You have to like pesto and garlic to fully enjoy this sauce. This is now one of my new comfort foods. To make it a more healthy recipe, I used whole wheat thin spaghetti pasta because the robust flavors of this sauce camouflage the whole wheat taste. I also chose to use light or lowfat ingredients: skim milk, lowfat cheese, light butter. I used large peeled and deveined shrimp but took the tails off so I didn't have to get messy doing that after the sauce and shrimp were mixed together. For the pesto sauce, I used a small bottle of the prepared pesto sauce. Just enough!
excellent recipe. I mixed the flour with the onions and garlic before adding the milk. I added Parmesan instead of Romano because that is what I had available. I also used a can of mushroom pieces and a can of diced tomatoes (drained) and a bit extra pesto. It turned out great. I'm sure with fresh veges and Romano cheese it would be great also. Will definitely make again.
great, but too much pesto.
This is the absolute best pesto cream sauce recipe. I have tried a few on this site and this is by far the best. The only change I made was I cut the butter down and scaled it to 4 servings instead of 8. If I could give this 10 stars I would. It has all the flavor and so creamy. My family devored this meal. There were no leftovers to my dissapointment :( The recipe needs no change at all. In my opinion you dont need to waste your time finding a better pesto cream sauce. I am sure this would go great with other meats such as chicken or crab as well. Thanks so much for an absolute fab recipe!
This sauce is delicious. I use this sauce for my chicken pesto pizza. It is always a hit!
We left out the mushrooms, shrimp and tomato due to picky eaters (next time I will add them) and it was STILL really good! I liked the amount that it made as well.
Amazing flavor, I used fresh basil b/c I didn't have enough pesto, and fresh wild mushrooms, chantrells to enhance the mushroom flavor. This one is a winner by me!
This was good! I didn't have any shrimp or mushrooms on hand, so I went without, but will try it with those additions next time. I used minced garlic and had to add extra milk to get it to a thinner consistancy, as it was way too thick. Also, I did not use all the cheese called for, but served extra at the table. I served this with mini bow tie pasta. All in all this was a very tasty sauce that I would make again! Thanks for sharing. :)
This was out of this world. I followed other reviewers' suggestions of preparing a roux before adding the milk, and it came out sooo thick and creamy. I also subbed a chopped rotisserie chicken for the shrimp and mushrooms. I served over fettuccine with garlic bread sticks. Great meal!
Realllly good if you add some veggies..i added bell peppper
The pasta was lovely! We enjoyed the combination of the excellent pesto we already hand and the cream. We decided to make it with the squash we already had on hand and it turned out perfectly. We will certainly be making this again.
I absolutely love all the ingredients in this recipe but together, not so much. There was something off about the whole thing and it was somewhat slimey. It was edible but not something I want to make again.
This was pretty good. I followed the recipe exactly but subbed scallops for the shrimp.
This recipe is great. I substituted 1 1/2 cups of asiago cheese instead of the Romano (it was cheaper), used chicken, and left out the mushrooms. Definitely one our new favorites!
I tried to make this a little healthier by using about 3 tablespoons of margarine instead of the 1/2 c butter that the recipe calls for. I also cut down the grated cheese from 1 1/2 c to just 1/2 c. It turned out great and still tasted perfectly rich!
Used Pesto-in -a jar. We all enjoyed the dish.. Made it again--- Still prepared the pasta with olive oil, butter and onions-----, but this time we simply used a can of condensed musroom soup- Just as good--- maybe even better, and a lot quicker.
Mmmmm....this is so good :) I used fresh basil pesto and rotini, and omitted the shrimp. Turned out great!
would be more helpful if the pesto recipe was included!
I made this without changing anything.I love pasta and this was great. Easy to make instructions. Only one problem, I forgot to calculate number of servings so I made eight servings and I live alone so I gave some to coworkers and a couple next door. Had to give recipe to each becase they loved it also.
Made this for my bf's bday and was an absolute hit (and he's italian!) The sauce was super filling. I did use chicken instead of shrimp and put it over penne noodles instead of linguine but definately will make again. This makes restaurant quality pasta - I did add 10 cloves instead of 8 on the garlic.
The only change I made was to use chicken instead of shrimp. Delicious. I also think I'm going to try just a plain cream sauce without adding the pesto. I think that will be good too!!
I used my own homemade sun-dried tomato pesto with combined with the roux, and the taste wasn't too salty, which was what I was looking for. I also used skim milk and then added the pasta with the sauce. Thanks.
Ohm. Nom. Nom. Really good. There are times when you just need to ignore the calories. This is one of those times. (I skimped on butter- a whole stick?! but added extra cream, so likely a wash). Religion-changingly good.
Easy and delicious. Made without shrimp for a great main course pasta. Added 1 can diced tomatoes.
YUM!!!! We keep kosher so the shrimp was out. And since people complained that the tomatoes made things too watery, I swapped them with broccoli. I cooked the pasta, then used 1 T. olive oil (no more is needed) to saute the onion, then added the mushrooms, garlic, and broccoli. In another pot, I used 1/4 cup butter (not half a cup) and flour to make a roux, added the milk and spices, let it thicken, then added in pesto and cheese. Once I had a creamy sauce (it took a little more than 4 minutes), I stirred in the veggies and poured the sauce over the pasta. It tasted like a high-end restaurant dish!
Wow, this is a very impressive dinner! I marinated the shrimp in some pesto, and then grilled them on skewers and served them over top of the pasta. Incredible!
Too many mushrooms. Could be creamier. The tomatoes tasted great in the sauce, though.
Well,.. where to start! Aside from WONDERFUL... I'm giving this a 5 * but with reservations. The reason for my reservation:-... even with the full version, (I halved it) I was a little worried about the amount of Pesto. That was the only ingredient I altered. I used almost half stated and am VERY glad I did. It is an incredible and wonderfully different cream sauce. Althoug we had it with steak from the grill and omited the shrimp, it actually would be better with the shrimp. As far as tomatoes are concerned, I did not have any Roma's on hand and used 1 large tomato, but I scooped out the seeds and liquids; worked perfectly. Also only had very large stuffing mushrooms, was going to use 3 but after chopping only 2, realized that was more than enuf! After making the sauce, turned everything off (had to go feed the horses) came back, cooked the pasta, reheated the sauce.... was wonderful. Could taste everything - mushrooms, garlic, cheese, tomato, (and maybe use slightly less pesto next time) - but it was .... WONDERFUL! definetely a keeper - thanks so much! (hmmm, might add basil or oregano next time....)
Not a huge pesto fan but this turned out wonderful and all the ingredients I already have on hand. I didn't measure the pesto, I justed added a spoonful at a time to my taste.
Wow, this was delicious! I substituted the mushrooms and roma tomatoes for what I had on hand - mild green olives and sun-dried tomatoes, which just turned out perfect.
Absolutely wonderful. I thought this might be a bit involved at first but found that so long as the pesto needed is readily available it's pretty quick. I had several jars of home made frozen pesto on hand so this was not a problem. I think this would go over great at any pot luck and get plenty of "how'd you make that" inquiries. Highly recommended!!!
Great recipe. To lower the saltiness I substituted Gruyere cheese for part of the Romano cheese. Crab meat or lobster meat could be substituted for the shrimp. I suppose the fake products could also be used.
This recipe is very good AS IS,but it is VERY rich and heavy. Next time, I think I will cut back on the butter/cheese to lighten it up a little bit. I also made my own pesto sauce for this recipe, and subbed chicken sausage instead of shrimp due to a food allergy in the family. My 18 month old gobbled this right up. My husband kept calling me a gourmet chef. HAHA!
This dish was excellent! The only two small changes I made was to cut the amount of butter in half (I used unsalted), and I only used 1/4 cup Romano cheese (instead of 1-and-a-half cups) and substituted a cup of low-fat mozzarella for the remaining cheese. The rest of the recipe I followed as it was written and it was delicious! Using less butter (w/no salt) in no way compromised the flavor, so I recommend this, to keep down the calorie and sodium count. I served this with a side of Italian Kale, also found on this site. It was a wonderful meal that I will be making again!!
Great dish! I used the receipe found on this site for the basil pesto "Spinach Basil Pesto". Family loved it!
Absolutly wonderful! I had a jar of basil pesto in the refridgerator for a couple of months, but did not know what to do with it. I had taken a pound of frozen raw shrimp and tilapia filets and was challenged as to what to cook. I remembered the pesto, which led me to thsi recipe. I had the Kraft shredded Ramano/Asagio/Parmesan cheese, which I used. I did not have fresh mushrooms, but did have a jar of Green Giant sliced mushrooms. I sauted those right after adding the garlic to the onion/olive oil/butter mixture already simmering. I did this to soften them up because I find that jar/can mushrooms are a bit tough otherwise. I had all other ingredients except the tomatoes. This was so good that I took some to my neighbor. Everyone who's tasted it loved it. I will make this again. ***Updated 10/29/08 ... This time I followed the receipe exactly (again, without tomatoes). I would HIGHLY recommend that you saute the mushrooms BEFRORE the end. Even with fresh mushrooms, they tend to be tougher than I'd like. The recipe still deserves 5 stars. SIMPLY WONDERFUL! Also, I can't imagine why the one reader couldn't get their sauce to thicken up unless they kept a lid on the sauce as it simmered. The recipe does not say to do that. Doing so will result in excess moisture/water in the sauce.
I had some leftover store-bought pesto and needed something to do with it so I found this recipe. I did however make a few changes based on what I had: used tomato-basil fettuccine for the pasta, 1 can diced tomatoes for fresh, omitted the onion (picky eaters), used 16 oz fresh mushrooms (didn't count), only 3/4 cup of pesto, 6 T of butter instead of 1/2 cup, used bottled minced garlic for the sliced, added 1 tsp. onion powder and used 1/2 tsp. garlic salt for the salt. I also changed up the cooking instructions a bit: sauted the mushrooms in place of the onion the added the flour and cooked for 1 minute before adding the milk and stirring until smooth. I then followed the directions as listed. It turned out wonderful. The flavored pasta I used especially added to the dish, but regular linguine would probably be fine. Thanks for posting this recipe I enjoyed making it for my family!
I don't like to change anyone's recipe too much if I can help it but I really wanted to make this & was too lazy to go to the store so I had to work with what was here. This recipe really lends itself to substitutions. I used minced garlic instead of sliced. Cream instead of milk - because I like things to be as tasty & fattening as possible! ;-) Parmesan in place of Romano. And a jar of sun-dried tomatoes instead of fresh ones. WOW! This is a keeper. I will take this to our next church dinner - I always feel like I have to make something that is just as good, if not better, than the last thing I brought. This will live up to everyone's expectations! Thank you, Rosiella!!!
Wow! So rich and creamy! I don't like tomatoes so i left them out but did everything else exactly as stated. Will definitely make again and again.
MY HUSBAND LOVED THIS, WE MADE IT WITH RAVIOLI, INSTEAD OF THE PASTA..IT WAS AMAZING
REALLY nice served with large shrimp, but decided that i would love it more with bite sized chicken thrown in, instead.
I cut the butter in half and it tasted plenty rich. Used non fat milk, shitake mushrooms and grape tomatoes cut in half. I also added about 2-3 cups of spinach during hte last 3 minutes off cooking - it added some nice color and vitamins. Tasty!
Divine!!! I changed this recipe to suit what I had in the cupboard. I omitted the shrimps, used granulated garlic and used the tomatoes I had. This was wonderful and would be quick and perfect to make when visitors pop in, very filling. I will definately be using this again.
OK Awesome! I didn't even have to use cream. I used fat free milk. I'm going do something next time about that stick of butter. There has got to be a substitute. But it was yummy.
I made just the pesto sauce with the linguine pasta and it was amazing! Very simple to make and very delicious to eat! My family loved it...will be making again, next time maybe with some sliced Italian sausage!
This recipe is the best one I have found on this site, it was excellent. I did make a few changes. I did not add shrimp, mushrooms or roma tomatoes. Instead I cooked the sauce and when I tossed it with the pasta I added sun dried tomoatoes, broccoli florets and blackened chicken.
This was freakin awesome! I think next time I will skip the shrimp and substitute chicken. Although with the mushrooms and maybe a few added veggies it would be a good vegetarian dish as well.
Sheer heaven!! Easy to make and amazing to eat.
This was pretty good. It would actually be 3 or 3.5 stars for me, but I made some modifications so I'll bump it up to 4 to be a little more fair. First, I can't fathom how some others found their sauce too thin. Mine was like cream of mushroom soup consistency! I didn't have any extra milk so I thinned the sauce with some water that the pasta cooked in. I used only 2 big heaping spoonfuls of pesto, 1 cup seemed like overkill. The pesto taste was nice when I tasted just the sauce but after I thinned it and added the pasta, there wasn't much flavour. On the one hand, I added less pesto so my fault, but it would have been fine if I hadn't had to thin the sauce. If I were to add water again (though I'd really just try to make a thinner sauce to begin with), I'd make sure to add at least 1/2 cup of pesto (the full cup still seems like an awful lot to me). Other than that the only changes I made were to skip the shrimp (only because I only wanted to make two portions and didn't want to buy a bag of shrimp to use only a few) and I used cherry tomatoes because I had half a container of them that I had to use or lose (the roma would have been better though). And, heavy cream would make this sauce more heavenly, but obviously it's a little healthier with milk. All in all, I would make this again, with my tweaks. Thanks for the recipe!
This was amazing! I made it last night, and got nothing but compliments, including the comment "This is restaurant quality food!"
I am only rating this because I can't keep track of what I make and try and don't make. In all fairness to the recipe, I didn't have the shrimp, tomatoes, or mushrooms. So that would have probably made the recipe better.
I love this recipe. I used the pesto sauce recipe subitted by sal on this site for the "1 cup prepared pesto", using the serving for 4 instead of 16 on that recipe. I also included in this one a 10 oz. pk of frozen spinach thawed, red pepper instead of the tomatoes and cubed chicken instead of shrimp, as I an allergic. I served this with penne noodles and it was fantastic.
I didn't have shrimp available. That said, this was incredible. Simply, utterly incredible. Can we rate it more than 5 stars?
It was rich, but delicious...
This was a awesome recipe. It was something different and even my 8year old son and twin 1 year old daughters loved it.
Fantastic!! This was absolutely delicious! I used a pesto sauce recipe from this site for the pesto ingredient in this I didn't have any shrimp or mushrooms and I forgot about the tomato so I omitted those and just used the sauce over penne pasta. My husband loves it too! I will definitely make again!!
Very tasty. Would have given it a "5" if the calorie content wasn't so high!
Wow! This is unbelievable, it might be the best dish I have ever made! I made this for two people. I cut the quantities in half and still had plenty of the sauce.
Good recipe! Not excellent, but I will make it again
I made this a couple of times and we love it,I followed the recipe except for a few short cuts,I used a can of prepared dice tomatoes with garlic and herb spices,and 2 tlbs minced garlic, the shrimp I tryed 2 ways one with 1 lb large frozen cooked and other with 1lb salad size frozen cooked shrimp, the smaller shrimp was best because you get some in every bite and is more tender just thaw and add at the end in sauce for about the last 5 minutes, very very good, great recipe thanx
This recipe was delicious. I will use it again.
This was pretty good. It made a lot and we ate it all, but the texture wasn't quite right. Next time I may play with different cheeses.
This is the most amazing dish yet....I really enjoyed it! The only thing I differently was that I added shredded chicken instead of the shrimp. Other than that, everything was to recipe.
This is such a nice dish. The only thing I did differently was to add the flour in with the cooked onion and garlic to get rid of the raw flour taste. I let it cook for about a minute and then added the milk. So wonderful and thank you!
really good. I made it with chicken and bowtie pasta, but I think it would be better with linguine or fettucine.
This recipe is so good!! I left out the shrimp, but otherwise followed the recipe. It came out pretty rich, but worth it! My husband even went back for seconds.