Pesto Cream Sauce

Name: Pesto Cream Sauce
Total time: 50
Yield: 8
Ingredients: 1 (16 ounce) package linguine pasta; 2 tablespoons olive oil; 1 small onion, chopped; 8 cloves garlic, sliced; 0.5 cup butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 pinch salt; 1 pinch pepper; 1.5 cups grated Romano cheese; 1 cup prepared basil pesto; 1 pound cooked shrimp, peeled and deveined; 20 mushrooms, chopped; 3 roma (plum) tomato, diced

Recipe by rosiella from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

•

1 (16 ounce) package linguine pasta
•

2 tablespoons olive oil
•

1 small onion, chopped
•

8 cloves garlic, sliced
•

0.5 cup butter
•

2 tablespoons all-purpose flour
•

2 cups milk

•

1 pinch salt
•

1 pinch pepper
•

1.5 cups grated Romano cheese
•

1 cup prepared basil pesto
•

1 pound cooked shrimp, peeled and deveined
•

20 mushrooms, chopped
•

3 roma (plum) tomato, diced

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
Heat olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic and butter; sauté until garlic is soft and fragrant, about 1 minute.
Dissolve flour in milk; stir into onion mixture. Season with salt and pepper; simmer for 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto. Add shrimp, mushrooms, and tomatoes; cook for 4 minutes, or until heated through.
Add pasta and toss until evenly coated.