Pesto Cream Sauce recipe

6 servings

1 (16 ounce) package 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

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.