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.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 4|
|Calories from Fat: 51 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 252mg||78 %|
|Sodium 200.5mg||7 %|
|Potassium 706mg||19 %|
|Total Carbohydrate 97.8g||29 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 95.7g|
|Protein 40g||57 %|
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Calories per serving: 612
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