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Ingredients

1 (16 ounce) package linguine pasta 2 tablespoons olive oil 1 small onion, chopped 8 cloves garlic, sliced ½ cup butter 2 tablespoons all-purpose flour 2 cups milk 1 pinch salt 1 pinch pepper 1 ½ cups grated Romano cheese 1 cup prepared basil pesto 1 pound cooked shrimp, peeled and deveined 20 mushrooms, chopped 3 roma (plum) tomato, diced

Nutrition Info

677.2 calories carbohydrate: 52.2 g cholesterol: 154.9 mg fat: 38.3 g fiber: 3.8 g protein: 33.6 g saturatedFat: 16.6 g servingSize: - sodium: 738.2 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

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.

8 servings

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