Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons flour
2 cups milk
1/2 teaspoon pepper
11 ounces linguine
2/3 cup parmesan cheese, grated
1/4 cup pesto sauce
1 lb large shrimp, cooked, peeled and deveined
red pepper flakes (optional)
Directions:
Boil water for the pasta.
Melt the butter and olive oil in a non-stick frying pan.
Stir in the flour until smooth and then add the milk, stirring constantly.
Season with pepper.
Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
Stir the Parmesan cheese into the cream sauce.
Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick.
Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
Serve over hot linguine.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.