For those who observe the Lenten season, try the
Shrimp and Olive Pasta with Wisconsin Parmesan Cheese, featuring fresh asparagus (usher in springtime!), olives and shrimp in a white wine sauce, tossed with rotini pasta and grated Parmesan cheese, courtesy of the Wisconsin Milk Marketing Board. Here goes:

Ingredients:

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

Cooking Directions:
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; set aside.

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.
_____

I love this recipe because you can serve well beforehand, keep it in the fridge until you're ready to serve. Also perfect as a side dish for summer barbecues. If you're not convinced about combining seafood and cheese, you could always omit the shrimps, I suppose. This recipe serves 10.