This combines a rich, velvety pesto sauce with shrimp, mushrooms and tomatoes. It's sinfully delicious!
| Prep Time: | 30m |
| Cook Time: | 20m |
| Ready in: | 50m |
| Yield: | 6 servings |
| Ingredients | |
| 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 927 cal | Total Fat: | 51.7 g | Cholesterol: | 207 mg | |||
| Sodium: | 1058 mg | Carbohydrates: | 71 g | Fiber: | 5.2 g | |||
| Protein: | 47.8 g | |||||||
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