{"id":93,"date":"2008-10-31T15:49:35","date_gmt":"2008-10-31T15:49:35","guid":{"rendered":"http:\/\/boomeryearbook.com\/blog\/2008\/10\/31\/pesto-cream-sauce\/"},"modified":"2008-10-31T15:49:35","modified_gmt":"2008-10-31T15:49:35","slug":"pesto-cream-sauce","status":"publish","type":"post","link":"https:\/\/karenturnerphd.com\/pesto-cream-sauce\/","title":{"rendered":"Pesto Cream Sauce"},"content":{"rendered":"<p> <a href=\"http:\/\/boomeryearbook.com\/blog\/wp-content\/uploads\/2008\/10\/pesto.jpg\" title=\"pesto.jpg\"><img src=\"http:\/\/boomeryearbook.com\/blog\/wp-content\/uploads\/2008\/10\/pesto.jpg\" alt=\"pesto.jpg\" \/><\/a><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>                                     1 (16 ounce) package linguine pasta<\/li>\n<li> 2 tablespoons olive oil<\/li>\n<li>                                     1 small onion, chopped<\/li>\n<li>                                     8 cloves garlic, sliced<\/li>\n<li>                                     1\/2 cup butter<\/li>\n<li>                                     2 tablespoons all-purpose flour<\/li>\n<li>                                     2 cups milk<\/li>\n<li>                                     1 pinch salt<\/li>\n<li>                                     1 pinch pepper<\/li>\n<li>                                     1 1\/2 cups grated Romano cheese<\/li>\n<li>                                     1 cup prepared basil pesto<\/li>\n<li>                                     1 pound cooked shrimp, peeled and deveined<\/li>\n<li>                                     20 mushrooms, chopped<\/li>\n<li>                                     3 roma (plum) tomato, diced<\/li>\n<\/ul>\n<p><strong>Cooking Directions:<\/strong><\/p>\n<ol>\n<li><span> 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. <\/span><\/li>\n<li><span> 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. <\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 (16 ounce) package linguine pasta 2 tablespoons olive oil 1 small onion, chopped 8 cloves garlic, sliced 1\/2 cup butter 2 tablespoons all-purpose flour 2 cups milk 1 pinch salt 1 pinch pepper 1 1\/2 cups grated Romano cheese 1 cup prepared basil&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[583],"tags":[598,594,599,588,600,601,602,603,604],"_links":{"self":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/posts\/93"}],"collection":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":0,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/posts\/93\/revisions"}],"wp:attachment":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/media?parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/categories?post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/tags?post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}