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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
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.
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.
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.
Add the shrimp, pasta, and tomatoes to the sauce, and stir. Garnish with fresh basil and serve.