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Pesto Cream Sauce

4

50 min

Pesto Cream Sauce

Pesto Cream Sauce Photo 1

Time

50 min

Serving

8 persons

Calories

677

Rating

4.00★ (411)

Cuisine

Italian
Author: Victoria Buriak
This creamy pesto sauce is a combination of the best ingredients to create a rich, velvety, and delicious sauce!

Ingredients

  • linguine pasta: 1 pack (16 ounce pack)
  • olive oil: 2 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 8 clove (sliced)
  • butter: 0.5 cup
  • all-purpose flour: 2 Tbsp
  • milk: 2 cups
  • pinch salt: 1 piece
  • pinch pepper: 1 piece
  • ½ cups grated Romano cheese: 1 piece
  • prepared basil pesto: 1 cup
  • shrimp: 1 pound (peeled and deveined, cooked)
  • mushrooms: 20 piece (chopped)
  • roma (plum) tomato: 3 piece (diced)

Metric Conversion

Stages of cooking

Pesto Cream Sauce Photo 2 1
Pesto Cream Sauce Photo 3 2
Pesto Cream Sauce Photo 4 3
Pesto Cream Sauce Photo 5 4
  1. 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. Dotdash Meredith Food Studios
    Pesto Cream Sauce Photo 2
  2. 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. Dotdash Meredith Food Studios
    Pesto Cream Sauce Photo 3
  3. 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. Dotdash Meredith Food Studios
    Pesto Cream Sauce Photo 4
  4. Add pasta and toss until evenly coated. Dotdash Meredith Food Studios
    Pesto Cream Sauce Photo 5

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