This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!

Pesto Cream Sauce

(16 ounce) package linguine pasta

olive oil

onion,

garlic,

butter

all-purpose flour

milk

salt

pepper

Romano cheese

basil pesto

shrimp,

mushrooms, chopped

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.


This was fantastic! I just love recipes like this-looks like it was complicated to make, but so simple! I made the basil pesto fresh the day before and omitted the mushrooms as they weren't on hand. I found the dish goes through stages and keeping it simmering just a bit longer than the 4 min. gets it out of that "oily" clumpy stage into a nice , smooth creamy sauce.

This was awesome!  I omitted the shrimp and replaced it with chicken.  Used 2% milk, but will use cream next time for a thicker texture. Used a can of Ro-Tel tomatoes for a spicy kick, instead of fresh, but did use fresh mushrooms.  Added this to spinach linguini and it was wonderful!  Even my 4 year old loved it!

Delicious! I didn't have any shrimp or mushrooms so I made the pasta with just the cream sauce and it turned out wonderfully. The only thing I did change is that I added an extra tablespoon of flower. After mixing in the Pesto I felt that the sauce was still too thin and I didn't think it would stick well to the pasta. After I added the flower I let it simmer for an extra 5 minutes and it was perfect. Adding the pasta helped too because the starch from the pasta made it a bit less liquidy as well. Great recipe!

We really loved this. One thing... I don't think it needs all the oil and butter that the recipe calls for. I would use 1/2 the olive oil next time and we used half the butter; it was still really creamy and I couldn't tell the difference. We also used skim milk. Really yummy over homemade tortellini!

Delicious! Even with soy milk! My family can't really do cows' milk so I was looking for a good pesto cream sauce that I could sub out the milk. I followed the recipe with the following modifications: I chopped the garlic rather than slice it I cut the butter (Earth Balance Buttery Sticks) to 1/4 cup and stirred the flour into the oil/onions/garlic/butter (making a roux) before adding 2 cups Silk brand plain soy milk. I used Pecorino Romano cheese (sheeps' milk we can tolerate that well) and used prepared pesto made with the same. My family raved (even the picky 9-year old). This is definitely a keeper and now I know it works with soy milk I will probably make different flavored variations of the cream sauce.

absolutely fabulous delicious. I did saute the mushrooms with the onion and garlic; and then stirred in the flour "before" I added the milk;(like a roux);no lumps! I also used sauteed chicken tenders in place of shrimp. This recipe is yummy

Its going to be my All time favourite pasta recipes. It's awsome! And the best part is that it looked exactly like the picture. I prepared fresh pesto and the taste was absolutely devine!!!:)

I made this dish for a man that I was dating. He raved about it saying it was a gourmet meal. I found it very easy to make and I am a fairly unexperienced cook. The only change that I might make would to leave the tomatoes out. They seemed to thin the sauce out. Overall the taste was outstanding! Definately the best meal that I have ever made.

Yum! This was good stuff! Be sure to cook the shrimp ahead of time. Somehow I glossed over the fact that you were to use cooked shrimp and assumed it would be sauteed along with everything else. We served this along with asparagus and garlic bread and it was great together! I like the suggestion someone made to add artichoke hearts and will try that next time we make it. And there will be a next time! The recipe is really rich though. My husband said he loved it but no way he could eat a second helping. I think this is one everyone will love.

just too many calories with a very high fat and cholesterol...sound like a good recipe but must cut down on calorie count for my menu...too much treadmill time for me and worked to hard to get the fat off....

pesto cream sauce

Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 8

Cost: $8.43 /serving

Author : rosiella

Ingredients

Instructions

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