Yield: 2

Adapted from https://thedizzycook.com/creamy-boursin-pasta/#recipe

Added some shrimp and broccoli. Was good.

• 1head broccoli, trimmed into florets
• 4shrimp – per person, peeled and deveined.
• 8oz fettuccine pasta
• 2TBS butter
• 2cloves garlic, minced
• ¾cup heavy cream
• 4oz Boursin Garlic & Fine Herbs Cheese
• kosher salt and fresh pepper to taste
• fresh Italian parsley for garnish

Boil 3 quarts water in your favorite pasta pot. Add about a TBS of salt when near boiling.
Add shrimp and boil for 60-90 seconds. Remove to bowl.
Add broccoli and boil for 2 minutes. Remove to bowl with shrimp.
Cook pasta until al dente. Set aside about a cup of pasta water just in case you need to thin out the sauce later.
Drain pasta.
Add 2 TBS butter to the pasta pot. When melted, add garlic, cook for a minute.
Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and shrimp and toss to combine.
Top with parsley for garnish. Reheat broccoli if necessary and serve beside pasta.