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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.
- 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
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.
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