Unbelievably good! Turned out I didn't have any sundried tomatoes so I just added an extra chopped tomato. Otherwise, followed the recipe. Fast and easy and sooooooooooooo good! Served with a green salad and buttermilk-blue cheese dressing. BIG hit! Coworkers finished off the leftovers in a flash. Definitely a do over for us!
Shrimp and Brie Linguine
Howard L. Puckett
- 8 ounces Brie cheese, rind removed, if desired
- 1/4 cup sun-dried tomatoes in oil, coarsely chopped
- 2 tomatoes, seeded and chopped
- 1/3 cup pitted Kalamata olives, chopped
- 2 garlic cloves, minced
- 1 cup chopped fresh basil
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 8 ounces uncooked linguine
- 1 pound peeled and deveined shrimp
- Freshly grated Parmesan cheese
- Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.
- Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.
- Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.
- The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "Anytime you think of Brie, you can't help but serve apples with it. Pascal Jolivet Sancerre ($48) from the Loire Valley is just that--crisp apples and citrus notes rich enough to cut through the flavor of the Brie."
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