Prawn Linguine with Pesto Sauce
A beautiful combination of prawns and fresh vegetables in a rich velvety pesto sauce. Serve with crusty bread.
Ingredients
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
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(392)
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)