Pesto Cream Sauce

Pesto Cream Sauce

Made  times
rosiella 5

"This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!"
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50 m servings 677 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 353 Ratings

Most helpful positive review

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 h...

Most helpful critical review

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 t...

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 h...

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 o...

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...

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 re...

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 modi...

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 ...

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!!! :)

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 t...

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....

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