- 8 ounces whole-wheat linguine
- 2 cups reduced-fat milk, divided
- ¼ cup all-purpose flour
- 1 tablespoon butter
- 2 cloves garlic, minced
- 12 ounces medium shrimp (31-40 count), peeled and deveined
- ½ teaspoon salt
- Pinch of ground nutmeg
- 1 cup grated Asiago cheese, divided
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
Cook linguine according to package directions. Drain well.
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.
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.
Amount Per Serving Calories 492Total Fat 16.5gSaturated Fat 8.7gCholesterol 162mgSodium 712mgCarbohydrates 55.4gFiber 6.1gSugar 8gProtein 33.8g