Boursin Cheese Pasta with Shrimp

Creamy Boursin Cheese Pasta Recipe with Shrimp

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Course: Main Course

Cuisine: Italian

Keyword: Boursin Cheese Pasta

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 659kcal

Equipment

1 Pasta Pot
1 Large Sauté Pan
1 Baking sheet

Ingredients

12 oz. Shrimp Deveined and tail-off
12 oz. Pasta (Penne or Rigatoni)
1 Block Boursin Spreadable Cheese
1/2 Cup Heavy Whipping Cream
5 Tbsp. Olive Oil
1 Cup Chicken Broth
6 Cloves Fresh Garlic Minced
2 Cups Cherry Tomatoes Halved
8 oz. Baby Portobello Mushrooms Sliced
1.5 tsp. Crushed Red Pepper Flakes
1/2 tsp. Garlic Salt
Salt
Fresh Basil Chopped for garnish

Instructions

Preheat the oven to 425 degrees.
Once preheated, place the cherry tomatoes on a baking sheet, and toss with 1 tablespoon of oil and sprinkle with salt. Then bake the cherry tomatoes in a single layer for 20 minutes. Once done cooking, set the tomatoes aside to be used later.
While tomatoes are roasting, fill a large pot with water and bring to a boil on high heat.
Once water is boiling, stir in the uncooked pasta with 2 tablespoons of salt and cook for approximately 10 minutes, or until the pasta is cooked al dente. Then strain the pasta and set aside to be used later.
Also while the tomatoes are roasting, heat 2 tablespoons of oil in a large sauté pan on medium heat. Once the oil is hot, add the shrimp to the pan in a single layer, and season with garlic salt.
Cook the shrimp for 2 minutes, flip, and cook for an additional minute or two on the other side so that each shrimp achieves a light pink color. Once done cooking, remove the shrimp from the pan and set aside to be used later.
In the same pan you cooked the shrimp, add another two tablespoons of oil to the pan. When the oil is hot, add the mushrooms.
Cook the mushrooms for four minutes, stirring occasionally.
Then add the garlic and stir together for 1 minute until the garlic is softened and fragrant.
Deglaze the pan by adding the chicken broth, making sure to scrape the brown bits off the bottom of the pan.
After about 2 minutes, or once the chicken broth reaches a simmer, reduce heat to low and place the cream and the Boursin cheese in the pan, breaking the block with a spoon and stirring until it’s integrated into the sauce and mushrooms. Season with red pepper flakes for an extra kick, and ½ tsp of salt, or salt to your taste preference.
Add the shrimp and roasted tomatoes into the pan and stir together with the sauce. Then add the cooked pasta, and gently fold the pasta with the sauce mixture until thoroughly coated.
Transfer shrimp pasta into a serving dish and garnish with basil. Enjoy!

Video

Notes

Use your judgement on cooking times as they can vary depending on the pan you use.

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