Linguine With Tiger Shrimp, Wisconsin Parmesan And Manchego

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Wisconsin Cheese


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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 Manchego Cheese, shaved

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