Shrimp Asiago Alfredo
Baked spaghetti gets the gourmet touch in this shrimp and pasta casserole with a hearty asiago cream sauce.
Servings: 2
Calories: 1208kcal
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