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.


Ingredients

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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

Servings  

Preparation

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.

Notes

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

Credits

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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