Recipe - Garlic Roasted Shrimp Over Linguini

5 lg Shrimp; peeled and deveined
6 ounce Cooked Linguini
4 ounce French Brie; torn into
pieces
2 lg Roma tomatoes; minced
2 teaspoon Chopped fresh garlic
10 Leaves fresh basil; torn
into pieces
One fourth cup Extra virgin olive oil
1 tablespoon Pure olive oil or vegetable
oil
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@juno.com (Angela Norton) on Apr 3,
1998