This was a bit of a treat, considering it's a big bowl of butter, cream, and cheese. Very deliciously indulgent. I added some mushrooms to the butter and bit of flour before adding the cream to thicken the sauce a bit. Next time I think I will cook the shrimp separately and then add to the sauce last to ensure they don't get overcooked buried in the dense sauce.

This has become a dinner regular at my house...everyone loves it. I do add mushrooms and garlic, but other than that, it is perfect and so easy to make.

This stuff was really great. I sauteed 3 small cloves of garlic and sliced mushrooms with the butter. It wouldn't have been as good without them. Also, I think one could easily cut down the amount of butter just a bit. Also, I think next time I will cook the shrimp separately instead of in the sauce and then toss them in to coat, because due to the thickness and color of the sauce it was almost hard to tell when the shrimp were cooked through. I didn't want to overcook them but certainly didn't want to undercook them either. And oh yeah, i used half and half instead of cream and multigrain penne pasta. Great flavor!

Extremely simple and quick to make. Husband AND kids loved it!

Pretty average. We liked it but probably won't make again. Sorry.

I used half & half instead of cream and added much more half and half than the recipe called for in order to have enough sauce to feed a family of six. I also used 2#'s of shrimp and added sliced mushrooms.

I gave this 4* as I made a change out of necessity. I added garlic, and since I had no parmesan cheese, I substituted (look away if you are faint of heart!) cream cheese. It was very rich (duh...), but my husband said "oh so tasty!" I will make this again, but probably go a little lighter next time.

EXCELLENT Just Looking at it I gained 5 pounds.

Please note that the only reason I'm giving this recipe 4 stars instead of 5 is because I put out the vote to my four picky eaters. This recipe passed with a pretty good margin with my children. Add to the fact that I am a mediocre cook and this dish STILL came out good. Well, you just can't beat that!

I was craving a pasta dish that was creamy, but that wouldn't take a lot of work. I do not eat shrimp, but I used this recipe as a base. First off- I cut the recipe down from 8 servings to 2. I still came out with a TON of sauce. It was enough to nicely coat a whole bag of fresh pasta (4+ servings)! The original recipe must be swimming in sauce- which isn't my thing. I sauted onions and garlic first and tossed in some italian seasoning. I used fresh garlic and parsley fettuccini & I used kraft parmesan cheese. Delicious. Just make sure you cut down on the sauce.

This is very yummy! i lessened the butter and made my own half n half (cream and milk) I also add some julienned red peppers and scallions to add a bit of color and depth.

Great recipe, like the others suggested, we minced 2 cloves of garlic and put it in with the butter as it was melting. Also, we added a little more shrimp. Great recipe!

I don't ordinarily write reviews for a recipes, but I just had to thank the person who submitted this for helping me serve my family a delicious, restaurant quality meal that had them raving. It was so easy, in fact I made it on the fly with things already in my pantry--I did add garlic to the butter in the beginning, and used half 'n' half as some people suggested. This will definitely be included in the regular repertoire from now on. Thanks again!

This recipe was pretty good. I will make it again with a few adjustments. I will add a couple cloves of garlic; there wasn't enough for my taste, even with the pesto. Also, I added tomatoes this time and I will also throw in some mushrooms and scallions next time as well.

So good, very rich and creamy. I can't wait to try this with crabmeat. I wish I could give this recipe ten stars!

Very good and so easy. I also used half and half and cut at least one tablespoon of butter out. This would be very easy to make for company.