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Pesto Cream Sauce
SUBMITTED BY:
rosiella
PHOTO BY:
DetectiveL
"This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!"
RECIPE RATING:
Read Reviews
(89)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jan. 6, 2004 by
EMTSMG
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EMTSMG
Jan. 6, 2004
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!
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8 users found this review helpful
This was awesome! I omitted the shrimp and replaced it with chicken. Used 2% milk, but will...
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Reviewed on Jan. 31, 2006 by
natsmom
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natsmom
Jan. 31, 2006
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.
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5 users found this review helpful
This was fantastic! I just love recipes like this-looks like it was complicated to make, but...
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Reviewed on Jan. 6, 2004 by
SaraLee
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SaraLee
Jan. 6, 2004
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.
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4 users found this review helpful
I made this dish for a man that I was dating. He raved about it saying it was a gourmet meal....
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Reviewed on Apr. 4, 2007 by NURSEARS
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NURSEARS
Apr. 4, 2007
Awesome! I also added the flour to the onion/garlic and then added the milk to cook the flour well. I added a splash of white wine, half and half and milk. At the end, I pretty much threw everything but the kitchen sink in...mushrooms, shrimp, ham, and a sprinkling of green onions.
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3 users found this review helpful
Awesome! I also added the flour to the onion/garlic and then added the milk to cook the flour...
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Reviewed on Nov. 1, 2006 by NewBride
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NewBride
Nov. 1, 2006
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.
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3 users found this review helpful
Yum! This was good stuff! Be sure to cook the shrimp ahead of time. Somehow I glossed over the...
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Reviewed on Aug. 31, 2006 by MOMTESS
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MOMTESS
Aug. 31, 2006
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.
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3 users found this review helpful
Delicious! Even with soy milk! My family can't really do cows' milk, so I was looking for a...
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Reviewed on Aug. 7, 2006 by
HAWESA
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HAWESA
Aug. 7, 2006
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!
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3 users found this review helpful
We really loved this. One thing... I don't think it needs all the oil and butter that the...
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Reviewed on Sep. 21, 2005 by
coolgrandma
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coolgrandma
Sep. 21, 2005
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
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3 users found this review helpful
absolutely fabulous, delicious. I did saute the mushrooms with the onion and garlic; and then...
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Reviewed on Jun. 18, 2007 by
XXXNAUGHTY
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XXXNAUGHTY
Jun. 18, 2007
I used my own homemade sun-dried tomato pesto with combined with the roux, and the taste wasn't too salty, which was what I was looking for. I also used skim milk and then added the pasta with the sauce. Thanks.
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2 users found this review helpful
I used my own homemade sun-dried tomato pesto with combined with the roux, and the taste...
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Reviewed on May 19, 2006 by
JELLY23
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JELLY23
May 19, 2006
This recipe is really good -- I use a little less flour and no mushrooms. (Just personal preference on the mushrooms) As a garnish, and I think as something that adds an extra textural boost to the dish, I also slice roma tomatoes, and arrange them on top. As far as the problem with the tomatoes making things too watery -- As odd as it sounds, I wrap the diced tomatoes tightly in paper towels to drain out the excess, and that fixed the problem for me.
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2 users found this review helpful