Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 larges | Shrimp; peeled and deveined |
| 6 ounces | Cooked Linguini |
| 4 ounces | French Brie; torn into pieces |
| 2 larges | Roma tomatoes; diced |
| 2 teaspoons | Chopped fresh garlic |
| 10 \N | Leaves fresh basil; torn into pieces |
| ¼ cup | Extra virgin olive oil |
| 1 tablespoon | Pure olive oil or vegetable oil |
| \N \N | Salt and pepper to taste |
Chef Michael Martin/Cakewalk Restaurant Directions: In a glass bowl combine the brie, tomatoes, basil and extra virgin olive oil. Heat a non reactive sauté pan with the other oil over medium to high heat. Just before smoking, add the shrimp. Turn down heat and sauté for about 1 minute. Add garlic. Sauté for 2 more minutes on the other side. At the same time blanch the cooked pasta in boiling water for 30 seconds. Drain well. In the glass bowl, toss the pasta and shrimp with the other contents. Season well with the salt and pepper. Serves one as a main course or two as an appetizer.
Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 3, 1998