Pesto Cream Sauce

Pesto Cream Sauce

266
rosiella 4

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

Ingredients

50 m {{adjustedServings}} servings 677 cals
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Nutrition

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  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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

266
  1. 350 Ratings

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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 h...

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 o...

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...