Howard L. Puckett
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.

Step 2

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.

Step 3

Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.

Step 4

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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Ratings & Reviews

Onecentinvegas's Review

ScottandLaurel
January 19, 2014
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!

bronstermonster's Review

bronstermonster
February 24, 2012
Made this tonight, and we loved it. Has such great flavor. Have e-mailed the recipe to friends and family! Looking forward to making it again soon!

Mamahansen's Review

Onecentinvegas
February 13, 2011
N/A

ScottandLaurel's Review

Mamahansen
March 07, 2009
We have made this recipe several times, and everyone always loves it. We have substituted fresh mozzarella for brie once, which was good, but we prefer the brie version. It's so easy, and there are so few dishes to wash afterwards! Highly recommended!