In a small bowl, mix together the yogurt, lime zest, and lime juice; set aside.
In a large saucepan, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the linguine, and salt to taste, and cook according to package directions to al dente. Remove and set aside 1/2 cup of pasta water; drain pasta; set aside.
In the same saucepan, heat 1 tablespoon olive oil over medium-low heat. Add in the garlic and cook for 1 minute. Add in the pasta, toss. Add in the yogurt mixture and white wine, mix to combine. Add in the Asiago cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix to combine and allow the cheese to melt. Add in some of the pasta water, 1 tablespoon at a time, to loosen mixture.
Heat remaining 1 tablespoon olive oil a large skillet over medium-high heat. Season the shrimp with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add shrimp to skillet and cook until pink and cooked through, approximately 2 minutes. Add in the adobo sauce, mix to combine.
To serve, divide the pasta evenly between two serving plates, creating a well in the center of the pasta, evenly divide the shrimp and place into the well in the center of the pasta. Serve with lime wedges.