Monday, August 11, 2014

Shrimp and Brie Linguine

Another 5 Star recipe that we didn't like.  On paper, it looked like at least I would.  I love brie, I love shrimp, and everything else (but the olives).  However when it all came together, there was too many textures.  I thought the sun-dried tomatoes and the regular tomatoes was odd.  The basil and the Brie fought each other for the strongest flavor.

Basically, we aren't having again.

Shrimp and Brie Linguine

Photo by ALB

Yield: 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 (didn't use)
2 garlic cloves, minced
1 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil (used 2 TBSP)
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.

Coastal Living OCTOBER 2005

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