Shrimp, Artichoke And Olive Pasta With Wisconsin Asiago

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Wisconsin Cheese


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1 pound large shrimp, shelled and deveined

1/4 cup olive oil

11/2 cups diced onions

3 cloves garlic, minced

1 (16-ounce) can crushed tomatoes

1 (15-ounce) can quartered artichoke hearts

1/3 cup dry white wine

1 cup black olives, quartered

1 pound rotelle pasta, cooked and drained

11/2 cups (about 6 ounces) grated Asiago or Parmesan cheese

1/4 cup chopped fresh parsley

1/4 cup julienned fresh basil or 1 tablespoon dried basil

Salt and pepper, to taste

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