- \n
- Cook linguine according to package directions. Drain well.<\/span><\/li>\n
- Meanwhile, whisk \u00bd 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\u00bd to 3 minutes. Add the remaining 1\u00bd 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\u00bd to 2 minutes. Remove from heat and stir in \u00be cup Asiago and lemon juice.<\/span><\/li>\n
- Divide the linguine among 4 bowls. Top each with \u00be cup of the shrimp sauce. Garnish each with 1 tablespoon of the remaining Asiago and 1 tablespoon parsley.<\/span><\/li>\n<\/ol>\n
<\/p>\n
\n\n![\"Shrimp](\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5095059.jpg\")
<\/h2>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Ingredients 8 ounces whole-wheat linguine 2 cups reduced-fat milk, divided \u00bc cup all-purpose flour 1 tablespoon butter 2 cloves garlic, minced 12 ounces medium shrimp (31-40 count), peeled and de-veined \u00bd teaspoon salt Pinch of ground nutmeg 1 cup grated Asiago cheese, divided 1 tablespoon lemon juice \u00bc cup chopped fresh parsley Preparation Cook linguine […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-559","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=559"}],"version-history":[{"count":4,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/559\/revisions"}],"predecessor-version":[{"id":565,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/559\/revisions\/565"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Meanwhile, whisk \u00bd 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\u00bd to 3 minutes. Add the remaining 1\u00bd 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\u00bd to 2 minutes. Remove from heat and stir in \u00be cup Asiago and lemon juice.<\/span><\/li>\n