This is very simple but overall I thought it turned out bland. I added lemon pepper to the shrimp and cooked it in oil and garlic instead of wine. My pesto was homemade, but a week old. So I will probably make the pesto fresh next time for better flavor. I used fresh bell pepper instead of jarred peppers. I felt like I needed to season the dish after plating. I may try squeezing a lemon into it next time, or add sauteed onion. I like the potential versatility of this dish. I did not yield 6 servings out of this. 4 at best if you are following the recipe quantities exactly. The serving size suggested is too large to yield 6 servings, and if you adjusted it to yield the 6 servings, we would have ended up with 3/4 C pasta and 4 shrimp each. Which is fine if you add a salad or something with this, but generally a little too small for a full meal.
Bland! This was terrible and a waste of shrimp. So very bland. Will not make again. Pros: Easy to Make Cons: No flavor
Tonight I needed a recipe that I could prepare with things on hand...& this was it! The only substitution I made was sun dried tomatoes (not in oil) in place of the peppers. It was quick, easy and very tasty. No one guessed this was put together in a pinch!
This has become one of my signature pasta recipes!! My family loves it - it has so many layers of flavor from the fresh pesto and the white wine. Give this one a try - healthy and easy to make. At the end of the summer when basil is readily available, make up a couple batches of pesto and freeze it. That makes this recipe so much quicker and easier to make.