Baked spaghetti gets the gourmet touch in this shrimp and pasta casserole with a hearty asiago cream sauce.

Here’s another quick and easy dish that’s full of flavor!

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.

The Recipe

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Shrimp Asiago Alfredo

Baked spaghetti gets the gourmet touch in this shrimp and pasta casserole with a hearty asiago cream sauce.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: Asiago, shrimp Alfredo

Servings: 2

Calories: 1208kcal

Author: Judith Hannemann

Ingredients

• 8 oz uncooked linguine
• 1/4 cup finely chopped onion
• 2 cloves garlic minced
• 2 tbsp finely diced green pepper
• 1/2 cup thinly sliced mushrooms
• 2 tbs butter
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 tsp oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup shredded asiago cheese
• 8 oz small peeled & cooked shrimp
• 2 tbsp panko bread crumbs

Instructions

• 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

Nutrition

Calories: 1208kcal | Carbohydrates: 108g | Protein: 66g | Fat: 56g | Saturated Fat: 33g | Cholesterol: 450mg | Sodium: 2552mg | Potassium: 801mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2020IU | Vitamin C: 15mg | Calcium: 1049mg | Iron: 5mg

Shrimp Asiago Alfredo

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