Shrimp and Boursin Fettuccini

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Shrimp and Boursin Fettuccini"

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Try this Shrimp and Boursin Fettuccini recipe, or contribute your own. "American" and "Main Dish" are two tags used to describe Shrimp and Boursin Fettuccini.


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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 Cornstarch
Emeril's Essence; to taste
1 pound Shrimp; Fresh Peeled De-Veined Rinsed
2 ea, 5.2 ounce Boursin Cheese; Room Temperature. See note.
to taste salt and pepper; to taste

Original recipe makes 4



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 saut 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.


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


Added on Award Medal
Calories Per Serving: 612 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Use 1/2 of a 5.2 ounce wheel of Boursin per person, adjust to taste. [I posted this recipe.]
vogelap 8 years ago

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