Creamy garlic shrimp and pasta from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 255) by Cooking Light Magazine

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Accompaniments: Skillet asparagus and roasted bell peppers

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Notes about this recipe

  • Rinshin on October 09, 2019

    After reading mharriman’s note on using boursin and how quick it is to make this pasta, i knew I had to make this. Used homemade boursin I had along with about a cup of leftover from previously made green beans, tuna, and wild mushrooms from Six Seasons. Added the quick pan grilled shrimp right before serving. I did not think I cared much for creamy pastas except uni, but this changed my mind. Terrific taste and done within 30 min. Repeat.

  • mharriman on October 07, 2019

    This is one of my go to dinners when I want to get dinner on the table in 30 minutes or less time and I’m having a craving for pasta and cheese sauce. Saturday night I used a small round of Boursin garlic and herb cheese, 2 percent milk, and Chardonnay. I started the sauce while the water for the fresh pasta was heating up. Once the sauce was creamy, I stirred it into the pot of drained pasta and shrimp. Ready to serve! Fresh herbs help make this dish sing.

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