Shrimp With Pesto Cream

gailanng's Note:

Great results for a stovetop dish.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (16 ounce) package pasta , cooked as directed al dente, drained (linguine, penne, etc)
• 2 tablespoons olive oil
• 1 small onion , chopped
• 4 garlic cloves , minced
• ½ cup butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half
• salt and cayenne
• 1 ½ cups grated romano cheese
• 1 cup prepared basil pesto
• 1 lb cooked shrimp , peeled and deveined
• 3 roma tomatoes , diced (plum)
• 8 -10 mushrooms , sliced (optional)

Directions:

1. Heat olive oil in large skillet over medium heat.
2. Saute onion until tender and translucent.
3. Stir in garlic and butter; saute until soft, about 1 minute.
4. Dissolve flour in half-and-half, then stir into butter/garlic mixture.
5. Season with salt and pepper; simmer 4 minutes, stirring constantly.
6. Add cheese; stir until melted.
7. Stir in pesto. Add shrimp, mushrooms and tomatoes.
8. Cook 4 minutes or until heated through.
9. Toss with pasta and coat evenly.

Reviews

[Lavender Lynn]

Oh, but this is good! This is one of those things that could be described as "comfort food with a gourmet touch," as it's pleasantly indulgent with treats like shrimp and pesto. We used firm, dark Crimini mushrooms and they fit in beautifully. Made with pleasure for PRMR.

[SteelerSue]

Restaurant quality for sure! I knew this would be tasty just by reading the ingredients but it was REALLY tasty. The sauce was delicious. I kept tasting just to make sure it was that good! I used 2 pounds of shrimp, but other than that, kept the recipe as is. Both my food-loving teenage DSs gobbled this down with yums and not much talking. That's always a good sign. Thanks so much for a fairly quick weeknight dinner as well as one I woould be proud to serve to company!

[Chef #375477]

All I can say is WOW! I never would have thought this combintion of ingredients would meld together so well. I was hunting for a recipe to use with shrimp. My homemade summer pesto stocked in the freezer and off I went. I addedc a touch of white wine. Thanks for a fine Sunday supper.