Shrimp Alfredo

Ingredients

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 de-veined
½ teaspoon salt
Pinch of ground nutmeg
1 cup grated Asiago cheese, divided
1 tablespoon lemon juice
¼ cup chopped fresh parsley

Preparation

1. Cook linguine according to package directions. Drain well.
2. Meanwhile, 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.
3. Divide 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.