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6 tablespoons canola oil6 tablespoons garlic, minced6 tablespoons shallots, minced2 pounds Tiger shrimp, peeled and deveined1 1/2 cups white wine1 1/2 cups chicken stock3 cups celery hearts, thinly cut on the bias1 cup fresh pitted Kalamata olives, drained and quartered4 tablespoons thyme leaves1 1/2 pounds fresh linguine12 tablespoons butter4 tablespoons lemon juiceSalt and pepper, to tasteWisconsin parmesan cheese, shavedWisconsin Spanish-style cheese, shaved*
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, GranQueso®, La Pinta or Meadow Melody.
Spanish-Style cheeses suggested: Bears Grass Gold, GranQueso®, La Pinta or Meadow Melody.
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