This combines a rich, velvety pesto sauce with shrimp, mushrooms and tomatoes. It's sinfully delicious!"
Original recipe yield: 6 servings
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
NGREDIENTS
* 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
DIRECTIONS
1. 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.
2. 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.
