Shrimp and Brie Linguine

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 ounces brie cheese 
• 0.3 cup olive oil extra virgin 
• 1 cup basil fresh chopped
• 2  garlic cloves minced
• 0.3 cup kalamata olives pitted chopped
• 8 ounces pasta uncooked
• 6 servings parmesan cheese freshly grated
• 1 pound shrimp deveined peeled
• 0.3 cup sun-dried tomatoes coarsely chopped in oil
• 2  tomatoes seeded chopped

Equipment

• bowl

Directions

1. Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.
2. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.
3. Drain pasta and shrimp, and immediately toss with Brie mixture.
4. Serve immediately with fresh Parmesan.
5. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "Anytime you think of Brie, you can't help but serve apples with it. Pascal Jolivet Sancerre ($4
6. from the Loire Valley is just that--crisp apples and citrus notes rich enough to cut through the flavor of the Brie."