|Shrimp Asiago Alfredo|
Baked spaghetti gets the gourmet touch in this shrimp and pasta casserole with a hearty asiago cream sauce.
Personally, I prefer asiago to parmesan or romano cheese in these kind of sauces. Asiago seems to have more body–plus it doesn’t make the sauce grainy as the harder, grating cheeses tend to do. I know if you’re a purest, then it’s not really an authentic alfredo, but it’s like the old saying about not knowing about art but knowing what you like!
|Tangy asiago cheese makes a smooth sauce|
I used smaller cooked shrimp in this, but you could certainly use uncooked, peeled and de-veined in this. In fact, if you have any leftover cooked shrimp (leftover shrimp???? I’ve never heard of it, but that doesn’t mean it doesn’t exist), this is a good place to use it.
|Loaded with shrimp|
The sauce sort of makes itself. I just stirred the shredded asiago into the milk/cream and voila, it made itself. Sure it was a little thin, but after the pasta cooked some more in the oven and absorbed some sauce–and flavor–it was the perfect consistency.
- 8 oz uncooked linguine
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbs finely diced green pepper
- ½ cup thinly sliced mushrooms
- 2 tbs butter
- 1½ cups whole milk
- ½ cup heavy cream
- ¼ tsp oregano
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup shredded asiago cheese
- 8 oz small peeled & cooked shrimp
- 2 tbs panko bread crumbs
- Prepare linguine as per package directions. Drain and set aside.
- Preheat oven to 350 degrees F. Lightly spray a 1.5 qt baker or gratin.
- Melt butter in a large skillet or saute pan over medium heat. Add the onion, garlic, green pepper and mushrooms. Cook until onion is translucent, about 5 minutes.
- Add the milk, cream, oregano, pepper flakes, black pepper & salt; stir well to combine. Continue to heat over medium-low heat until milk mixture is hot, but not boiling. Stir in asiago cheese and stir until cheese is melted.
- Add linguine and shrimp. Toss to coat well.
- Turn into prepared pan and top with panko bread crumbs. Bake at 350 degrees F for 30-35 minutes, or until crumbs are golden brown and sauce bubbles.
- Serves 2
|Shrimp Asiago Alfredo|
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