I know first hand how some people tend to react to shrimp and cheese but there are some tasty dishes out there including this one with one of my favorites types of cheese, Parmesan.
- 1 pound large raw shrimp, shelled and deveined
- 1/4 cup olive oil, divided
- 1-1/2 cups onions, diced
- 3 cloves garlic, minced
- 1 can (16 ounces) diced tomatoes with juice
- 1 cup fresh asparagus, diced
- 1/3 cup dry white wine
- 1 cup black olives, halved
- 1 pound rotini pasta, cooked and drained
- 1-1/2 cups (6 ounces) Wisconsin Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, julienned
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a large skillet over medium heat, cook shrimp in 2 tablespoons of oil for
about 3 minutes or until opaque, stirring often. Remove shrimp from skillet;
In same skillet, cook onions and garlic in remaining oil for 3 minutes.
Add tomatoes, asparagus and wine; heat to boil. Reduce heat to low; simmer
for 5 minutes. Add cooked shrimp and olives; heat through.
In a large bowl, gently combine pasta, shrimp-vegetable mixture, cheese,
parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.
Get more cheesy recipes at Eat Wisconsin Cheese