Boursin and Shrimp Rigatoni

Boursin and Shrimp Rigatoni
Garlic & Herb Boursin Cheese
Large Shrimp, Cherry Tomatoes

Tender rigatoni pasta, cooked to a perfect al dente bite, is coated in a velvety sauce made from melted Boursin cheese, which brings a creamy, herb-flecked richness with a generous kiss of garlic.

Burst cherry tomatoes, blistered until juicy and sweet, add bright pops of flavor and color throughout the dish. Nestled among the pasta are plump large shrimp, cooked until just opaque, offering a succulent contrast to the creamy sauce. Finished with plenty fresh basil this dish is comforting yet elegant — a restaurant-worthy meal with pantry-friendly ease that comes together in less than a half hour.

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

Boursin and Shrimp Rigatoni Recipe

Ingredients

• 6 oz. dried rigatoni
• 1 pint cherry tomatoes
• 2 T. olive oil
• 1/2 t. dried oregano
• 1/8 t. red chili flakes (or more to taste)
• sea salt and fresh ground black pepper
• 5.2 oz. package boursin cheese (garlic and fine herbs variety)
• 12 raw large shrimp – peeled, deveined, tail off
• 3 T. grated parmesan
• fresh basil

Method

Preheat oven to 425°F.

Place tomatoes, olive oil, oregano, chili flakes, salt and pepper in an over-proof casserole dish large enough to hold the cooked pasta. Bake until the tomatoes start to burst.

Meanwhile, cook pasta in boiling salted water al dente. Save a cup of pasta water, then drain.

Break Boursin cheese into a few large pieces. Add cheese and shrimp to the casserole dish. Return to oven and bake until the shrimp are just cooked through and the cheese has softened.

Remove casserole dish from oven and sprinkle Parmesan over the dish. Add a few splashes of hot pasta water and stir until creamy.

Add cooked rigatoni to the casserole dish. Fold to gently to combine all ingredients. Taste for seasoning. Add more hot pasta water a little at a time, to loosen the sauce if needed.

Spoon into 2 shallow dishes, 6 shrimp in each, and garnish with fresh basil.

More Boursin Cheese Recipes

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

French Rolled Omelette, Boursin Cheese, Caviar