Initial review: I made this last night. The shrimp was really good and went well with the whole wheat fettucini. The pesto was a bit disappointing. I love arugula but this had a bit of a wheatgrass taste to it. I won’t make this sauce again.

Amended review: I had the leftovers for lunch today and it was SO much better. Maybe the ingredients just needed sometime to meld together; the leafy wheatgrass taste was completely gone and the spicy arugula and olive oil flavors completmented the shrimp and whole wheat pasta very well. I modified the recipe a bit as we didn’t have cream; I used whole milk and just a bit of Earth Balance butter instead. Also, I love when shrimp is dredged in flour before cooking, but I left this out as I figured there were enough carbs from the pasta. I will make this again the night before and pack up for lunch.

Also, the recipe says serves 3, but we definitely got about 5-6 servings from this, which seems about right with 1/2 lb of pasta and 1 lb of shrimp.