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“Healthify classic fettuccine Alfredo by adding protein-rich shrimp and using whole-wheat noodles instead of white for extra fiber. We love the full flavor of Asiago cheese in this quick and comforting dinner, but any hard Italian cheese, like Parmigiano Reggiano or Romano, will work well too.”
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
1Cook linguine according to package directions. Drain well.
2Meanwhile, whisk ½ 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, 2½ to 3 minutes. Add the remaining 1½ 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, 1½ to 2 minutes. Remove from heat and stir in ¾ cup Asiago and lemon juice.
3Divide the linguine among 4 bowls. Top each with ¾ cup of the shrimp sauce. Garnish each with 1 tablespoon of the remaining Asiago and 1 tablespoon parsley.