For ➍ as main course, ➏ as starter225 g Brie cheese, cubed
5 tbs sun dried tomatoes in oil, coarsely chopped
2 tomatoes, seeded & chopped
6 tbs pitted Kalamata olives, chopped
2 garlic cloves, minced
8 tbs chopped fresh basil
½ ts freshly ground black pepper
4 tbs extra virgin olive oil
225 g linguine pasta
450 g shrimps, peeled & deveined
Parmigiano, freshly grated
Combine Brie, sun dried tomatoes, chopped tomatoes, olives, garlic cloves, basil, pepper and olive oil in a bowl. Cover and let stand 1 h.
Cook pasta in boiling salted water. 2 m before pasta is al dente, add shrimps*. Cook 2 m or until shrimps are done.
Drain pasta and shrimps.
Toss with Brie mixture.
Serve immediately with fresh Parmigiano.
*Otherwise, sauté or wok the shrimps in a little bit of oil and add them to the drained pasta.
Read tip on drying tomatoes in the oven.
Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, raw tomato spaghetti, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, spaghetti alla puttanesca, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, vermicelli with parsley sauce, butter & tomato pasta sauce, lemon pasta with sea spinach.
