Linguine with Tiger Shrimp and Parmesan


Servings: 12


6 tablespoons canola oil
6 tablespoons garlic, minced
6 tablespoons shallots, minced
2 pounds Tiger shrimp, peeled and deveined
1 1/2 cups white wine
1 1/2 cups chicken stock
3 cups celery hearts, thinly cut on the bias
1 cup fresh pitted Kalamata olives, drained and quartered
4 tablespoons thyme leaves
1 1/2 pounds fresh linguine
12 tablespoons butter
4 tablespoons lemon juice
Salt and pepper, to taste
Wisconsin parmesan cheese, shaved
Wisconsin Spanish-style cheese, shaved*

Cooking Directions:

Heat oil in large sauté pan and add garlic and shallots; cook over low heat for 10 minutes until shallots are soft. Cook linguine in boiling salted water until al dente. Increase heat to high and add the shrimp, wine and chicken stock; cook until shrimp just turn pink; remove shrimp and keep warm. Add celery hearts, olives and thyme and boil to reduce liquid by 1/3. When linguine is cooked until al dente, drain and toss with butter. Add to sauté pan with the other ingredients along with the shrimp and toss with lemon juice, salt and pepper. Heat through. Serve pasta with the parmesan and Spanish-style cheeses sprinkled on top.

Spanish-Style Cheeses suggested: Bears Grass Gold, Gran Queso, La Pinta or Meadow Melody.

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