RECIPE 44: Shrimp and Boursin Fettuccini

-= Exported from BigOven =-

Shrimp and Boursin Fettuccini

Recipe By: Drew Vogel,
Serving Size: 4
Cuisine: American
Main Ingredient: Pasta
Categories: Easy, Main Dish

-= Ingredients =-
1 pound Spinach Fettuccini
1 tablespoon Olive Oil ; More As Needed
1 medium Onion ; Diced see Note
2 clove Garlic ; Peeled Minced
1 large Tomato ; Ripe Diced
1 cup Flour
1 tablespoon Corn Starch
to taste Emeril’s Essence
1 pound Shrimp ; Fresh Peeled De-Veined Rinsed
2 ea 5.2 ounce Boursin Cheese ; Room Temperature. See note.
to taste Salt & Pepper

-= Instructions =-
Whisk together flour, corn starch, and Emeril’s Essence. Put shrimp into flour mixture to coat. Shake off excess flour mixture.

Add enough olive oil to coat the bottom of a large skillet. Add onions and garlic and sauté over medium-high heat for 2-3 minutes, being careful not to burn. Add the shrimp to the skillet mixture (in batches if necessary) and cook over medium-high heat until the shrimp are opaque and fully-cooked. Remove the cooked shrimp to a plate to keep warm.

Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Drain. Add the Boursin cheese to the drained fettuccini, stirring to evenly coat fettuccini. Add chopped tomatoes. Gently stir to coat pasta & tomatoes with the cheese. Adjust seasoning.

Portion the pasta on warmed plates, topping with the cooked shrimp. Garnish and serve at once.
** This recipe can be pasted into BigOven without retyping. ID= 161319 **
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0 thoughts on “RECIPE 44: Shrimp and Boursin Fettuccini”

  • Good question! I noticed that the recipe software doesn’t export Notes properly. I’ve filed a bug report with them…

    For the record, the contents of the Note field are:
    “Use 1/2 of a 5.2 ounce wheel of Boursin per person, adjust to taste.”

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