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Any soft cheese will work in this recipe, but we prefer brie. 

See more: The Best Ways to Eat Brie 


  • 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
  • 2 garlic cloves, minced
  • 1 cup chopped fresh basil
  • 1/2 teaspoon freshly ground black pepper 
  • 1/4 cup extra virgin olive oil
  • 8 ounces uncooked linguine
  • 1 pound peeled and deveined shrimp
  • Freshly grated parmesan cheese


  1. Cube brie (with or without the rind) and combine it with sun-dried tomatoes in oil, seeded and chopped tomatoes, chopped Kalamata olives, minced garlic gloves, chopped fresh basil, ground pepper and olive oil. Cover and let it stand for about 1 hour.
  2. Cook pasta in boiling salted water and add peeled shrimp 2 minutes before pasta is al dente. Cook for another 2 minutes.
  3. Drain the pasta and shrimp, and immediately toss with the brie mixture. Serve immediately with fresh parmesan.

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