Shrimp Pesto Cream Sauce

Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil. Introduce the linguine into the pot and return it to a rolling boil, stirring occasionally to prevent the pasta from sticking together. Cook the pasta uncovered, with occasional stirring, until it reaches a tender yet still slightly firm texture, which should take around 8 to 10 minutes; then drain the water from the pot.

Heat a generous amount of olive oil in a large skillet over medium heat. Sauté sliced onions until they become tender and translucent, releasing their natural sweetness. Introduce minced garlic into the skillet and cook until it softens and becomes fragrant, about 1 minute.

Combine flour with milk in the skillet, stirring constantly to avoid lumps. Introduce this mixture into the skillet with sautéed onions and cook for 4 minutes, stirring constantly to prevent burning. Season the mixture with salt and pepper to taste; then simmer for an additional 4 minutes, stirring constantly. Add shredded cheese into the skillet and cook until it melts and becomes smooth. Stir in pesto sauce for added flavor.

Add cooked shrimp, sliced mushrooms, and diced tomatoes into the skillet. Cook for an additional 4 minutes, or until all the ingredients are heated through and combined.

Combine cooked linguine with the skillet mixture and toss everything together until the pasta is evenly coated.