Mmmm, this recipe was very tasty and very fast. My mom gave it to me last weekend after she had tried it and told me is was very good. She was right (as usual)! The creamy brie melts in the hot pasta and the shrimp picks up the garlic and olive oil and melds right with the tangy sundried tomatoes. Yum!
from Coastal Living
Makes 4 to 6 servings
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 (I would highly suggest using 1 pound)
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.