Shrimp and Brie Linguine

By lianbl88

Coastal Living - The more universal technique measures shrimp by the count, or number. If the shrimp are “16-20s,” that means there are 16 to 20 shrimp per pound, regardless of the label’s large, extra-large, or jumbo designation.

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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."