Pesto Cream Sauce recipe

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Ingredients

1 (16 ounce) package linguine pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
½ cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 ½ cups grated Romano cheese
1 cup prepared basil pesto
1 pound cooked shrimp, peeled and deveined
20 mushrooms, chopped
3 roma (plum) tomato, diced

Nutrition Info

677.2 calories
carbohydrate: 52.2 g
cholesterol: 154.9 mg
fat: 38.3 g
fiber: 3.8 g
protein: 33.6 g
saturatedFat: 16.6 g
servingSize: -
sodium: 738.2 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Recipe Yield

8 servings

Recipe Note

This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!

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