Ready in 45 minutes
Try this Shrimp and Boursin Fettuccini recipe, or contribute your own.
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.