Prawn Linguine with Pesto Sauce

    50 minutes

    A beautiful combination of prawns and fresh vegetables in a rich velvety pesto sauce. Serve with crusty bread.

    356 people made this

    Serves: 8 

    • 500g linguine
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 8 cloves garlic, sliced
    • 125g butter
    • 2 tablespoons plain flour
    • 2 cups (500ml) milk
    • 1 pinch salt
    • 1 pinch pepper
    • 1 1/2 cups (150g) grated Romano cheese
    • 1 cup basil pesto
    • 500g cooked prawns, peeled and deveined
    • 20 mushrooms, chopped
    • 3 roma (plum) tomato, diced

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    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 frypan 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.
    3. Add cheese and stir until melted. Stir in pesto. Add prawns, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

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    Reviews in English (297)


    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.  -  31 Jan 2006  (Review from Allrecipes USA and Canada)


    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!  -  09 Apr 2003  (Review from Allrecipes USA and Canada)


    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!  -  30 Oct 2008  (Review from Allrecipes USA and Canada)