Instructions

Step 1
Cook linguine according to package directions. Drain well.

Step 2
Meanwhile, whisk 1/2 cup milk and flour in a small bowl until smooth. Set next to the stove. Melt butter in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, until mostly pink on the outside, 2 1/2 to 3 minutes. Add the remaining 1 1/2 cups milk, salt and nutmeg to the pan. Bring to a simmer, stirring occasionally. Add the reserved flour-milk mixture; cook, stirring constantly, until thickened, 1 1/2 to 2 minutes. Remove from heat and stir in 3/4 cup Asiago and lemon juice.

Step 3
Divide the linguine among 4 bowls. Top each with 3/4 cup of the shrimp sauce. Garnish each with 1 tablespoon of the remaining Asiago and 1 tablespoon parsley.