I seriously say this every Lent, but I can’t for the life of me understand why I don’t eat seafood more often. I love the stuff. Do I think I’ll turn pink like flamingos if I eat too much shrimp?
It seems like I eat a ton of seafood this time of year and then poof I forget and think I need to make beef, chicken of pork the rest of the year. I’m making a vow to not forget my little sea creature friends again. Well, I guess if I’m eating them they aren’t my friends but oh, well.
This dish could easily make me want shrimp every week. The crispy shrimp is just perfect with this creamy Boursin sauce.
Have you had Boursin? If not, go buy some now! I’ll wait.
Got it? Now I’m going to share my favorite way to have it as a snack. A former colleague shared this snack with me and I love it! Spread some Boursin on a King’s Hawaiian roll and add some salami or summer sausage. Voila. Now go have a little snack before you make this dish.
Ok, go forth and make this amazing seafood and pasta dish.
Crispy Shrimp Pasta in a Creamy Boursin Sauce
6 oz fettuccine noodles
1/2 lb Shrimp, deveined and shelled
2 Tbsp flour
1/4 tsp seasoning salt
1/4 tsp old bay seasoning
1/8 tsp black pepper
1 Tbsp butter
1 Tbsp olive oil
1 c heavy whipping cream
4 Tbsp butter
3-4 oz Boursin cheese
Garlic Powder and freshly cracked black pepper, to taste
Place water in large stock pot and bring to a boil. Season generously with salt. Cook noodles according to package instructions.
Season flour with salt, Old Bay and pepper. Mix together. Toss shrimp with flour.
Add butter and oil to sauté pan and let heat at medium heat. Add shrimp and fry for about 3 minutes each side until shrimp is crispy.
For sauce: Add cream to a deep sauté pan and heat over low-medium heat. Add in butter and whisk with a Flat Whisk to melt. Sprinkle in Boursin and whisk to combine and melt. Season with garlic powder and freshly cracked black pepper.
Drain pasta and add to the pan. Toss to combine with sauce.
Place pasta in a deep dish and top with shrimp. Garnish with parsley flakes and shredded Asiago cheese.
* contains affiliate link to whisk I use for sauces.
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