Pesto Cream Sauce
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
63
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Linguine Pasta (package)2 tbsps
Olive Oil1 small
Onion (chopped)8 cloves
Garlic (sliced)1 cup
Butter2 tbsps
All-Purpose Flour2 cups
Milk1 pinch
Salt1 pinch
Pepper1.5 cups
Grated Romano Cheese1 cup
Basil Pesto (prepared)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain
3
Heat olive oil in a large skillet over medium heat
4
Saute onion until tender and translucent
5
Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute
6
Dissolve flour in milk, then stir in
7
Season with salt and pepper, and simmer 4 minutes, stirring constantly
8
Add cheese, and stir until melted
9
Stir in pesto
10
Add shrimp, mushrooms and tomatoes
11
Cook 4 minutes, or until heated through
12
Toss with pasta until evenly coated