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