Pesto Cream Sauce Recipe -
Pesto Cream Sauce Recipe
  • READY IN 50 mins

Pesto Cream Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 28, 2009

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....

Jan 06, 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!

Oct 30, 2008

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!

Aug 07, 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!

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.

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

Aug 12, 2009

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!!! :)


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  • Calories
  • 677 kcal
  • 34%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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