| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Shrimp; peeled and deveined |
| 6 |
oz |
Cooked Linguini |
| 4 |
oz |
French Brie; torn into pieces |
| 2 |
lg |
Roma tomatoes; diced |
| 2 |
ts |
Chopped fresh garlic |
| 10 |
|
Leaves fresh basil; torn into pieces |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
tb |
Pure olive oil or vegetable oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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@juno.com (Angela Norton) on Apr 3,
1998
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”