Shrimp and Brie Linguine

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!

I made several changes to this recipe based on what I had on hand, but I have copied it for you exactly below. Chuck does not like olives so I omitted those as well as the fresh tomatoes. I had a jar of roasted red peppers in the fridge so those got tossed in instead. Since the brie mixture doesn't really get cooked at all, be sure to use your good olive oil, as well as fresh basil (I used dried and the flavor was way too strong). This recipe is easily halved, but keep the amount of pasta at 8 ounces, which was enough for Chuck and I to have very big servings!

Shrimp and Brie Linguine
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.