Ingredients

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

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic and butter; sauté until garlic is soft and fragrant, about 1 minute.
3. 3 Dissolve flour in milk; stir into onion mixture. Season with salt and pepper; simmer for 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto. Add shrimp, mushrooms, and tomatoes; cook for 4 minutes, or until heated through.
4. 4 Add pasta and toss until evenly coated.

Nutrition per serving