Shrimp With Pesto Cream

Submitted by gailanng

"Great results for a stovetop dish."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 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
• 1⁄2 cup butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half
• salt and cayenne
• 1 1⁄2 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!

 

[chickawoman2]

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.

 

[Sherri A.]

Mmmm! I made this last night and it was a big hit. I made it w/chicken (cut chicken tenders into little bite-sized pieces and sauteed w/salt & pepper). Also, I used minced garlic (from a jar) and no cayenne. It was delicious and my picky husband and son gobbled it up. Thanks for a terrific recipe. It's a keeper.

 

[FLUFFSTER]

I wish I could give this more than 5 stars Gail! It really deserves more. The only change I made was that I used the fat-free half and half, which woked perfectly. Easy to prepare, delicious, hubby loved it, that's about it! Thanks for sharing Gail. Great recipe!Made for a forum event at KK's new site!