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.

A variation on this recipe is also hosted on BigOven.com as recipe number 161319.

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Yields: 4 Servings    posted as 161319
     Drew Vogel, www.drewvogel.com

notes:  Use 1/2 of a 5.2 ounce wheel of Boursin per person, adjust to taste.

Cuisine:   American

Main Ingredient:   Pasta