Boil water add salt and cook linguine until al dente, before draining the pasta, reserve 1/2 cup of pasta water drain pasta and return to pot.
While the pasta is cooking, sauté garlic until fragrant add shrimp (optional, add some garlic salt) and cook until pink, about 2 min per side. Remove shrimp and add the cherry tomatoes to the pan with the oregano and salt/pepper to taste. Cook until tomatoes start to burst. Take off heat and add back the shrimp.
Mix the Boursin with the reserved pasta water and mix well with pasta. Add tomatoes and shrimp, stir & serve.
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|Serving Size: 1 (455g)|
|Recipe Makes: 1|
|Calories from Fat: 45 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 884.5mg||272 %|
|Sodium 1016.3mg||35 %|
|Potassium 841mg||22 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.3g|
|Protein 95g||136 %|
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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: 452
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