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.

Ingredients:

2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving

Directions:

1. Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
2. When you’re ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
3. Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
4. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.