Try this Shrimp and Boursin Fettuccini recipe, or contribute your own.
Suggest a better descriptionWhisk 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 4 | ||
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Calories: 612 | ||
Calories from Fat: 51 (8%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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