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Caprese linguini with shrimp and Camembert de Portneuf
  • Prep
    10 minutes
  • Total
    25 minutes
  • Serving

Caprese linguini with shrimp and Camembert de Portneuf


  • 400 g (12 oz.) linguini
  • 30 ml (2 tbsp.) butter
  • 1 garlic clove, minced
  • 454 g (1 lb.) shrimp, size 21-25, shelled 
  • 125 ml (1/2 cup) dry white wine
  • 1 L (4 cups) 15% cream
  • ½ Alexis de Portneuf Camembert de Portneuf, cubed
  • 500 ml (2 cups) cherry tomatoes, cut in half (or tomatoes, cubed)
  • Salt and pepper, to taste
  • Fresh basil, for garnish


  1. Fill a pot with cold water, set over high heat, and bring to a boil. Add 10 ml of salt per litre of water. Add the pasta to the boiling water and cook according to package instructions.
  2. Meanwhile, in a large pan set over medium heat, cook the garlic in the butter, stirring for 30 seconds. Add the shrimp and cook, 2 minutes each side. Remove the shrimp from the pan and set aside.
  3. Deglaze the pan with the white wine and bring to a boil. Add the cream and Alexis de Portneuf Camembert de Portneuf cheese, and cook over medium-low heat for 10 minutes, stirring occasionally. Season.
  4. Add the shrimp, pasta, and tomatoes to the sauce, and stir. Garnish with fresh basil and serve.