Prawn Linguine with Pesto Sauce

    Prawn Linguine with Pesto Sauce


    347 people made this

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

    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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