Shrimp With Pesto Cream - cooking recipe

Ingredients

1 (16 ounce) package pasta, cooked as directed al dente, drained (linguine, penne, etc)
2 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, minced
1/2 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half
salt and cayenne
1 1/2 cups grated romano cheese
1 cup prepared basil pesto
1 lb cooked shrimp, peeled and deveined
3 roma tomatoes, diced (plum)
8 -10 mushrooms, sliced (optional)

Preparation

Heat olive oil in large skillet over medium heat.
Saute onion until tender and translucent.
Stir in garlic and butter; saute until soft, about 1 minute.
Dissolve flour in half-and-half, then stir into butter/garlic mixture.
Season with salt and pepper; simmer 4 minutes, stirring constantly.
Add cheese; stir until melted.
Stir in pesto. Add shrimp, mushrooms and tomatoes.
Cook 4 minutes or until heated through.
Toss with pasta and coat evenly.