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Ingredients

3 roma (plum) tomato, diced

2 cups milk

1 pound cooked shrimp, peeled and deveined

2 tablespoons all-purpose flour

1 pinch pepper

20 mushrooms, chopped

1 (16 ounce) package linguine pasta

2 tablespoons olive oil

1 cup prepared basil pesto

1 pinch salt

1 small onion, chopped

1/2 cup butter

8 cloves garlic, sliced

1 1/2 cups grated Romano cheese

Steps

Step 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.

Step 2

Heat olive oil in a large skillet 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 shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.