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Pesto Cream Sauce

Pesto Cream Sauce

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rosiella

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  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

natsmom
140
1/31/2006

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.

Ewolfe
111
1/6/2004

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!

Nikki Filippone
94
10/30/2008

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!