Boursin Shrimp Rigatoni

Boursin Shrimp Rigatoni

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

For the Shrimp Marinade:

• 16 oz large shrimp, peeled, deveined, and patted dry

• Juice of 1 lemon

• 2 tablespoons olive oil

• 1 tablespoon Cajun seasoning

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

For the Pasta & Sauce:

• 16 oz Rigatoni pasta

• 2 tablespoons unsalted butter

• 1 yellow onion, diced

• 1 ½ cups heavy cream

• 1 tablespoon flour + ¼ cup water (for slurry)

• 1 block (approx. 5.2 oz) Boursin cheese

• ¼ cup fresh parsley, chopped

• Salt & pepper to taste

• Freshly grated Parmesan cheese (optional, for garnish)

Seasonings for the Sauce:

• 1 tablespoon Cajun seasoning

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

Instructions:

1. Marinate the Shrimp: In a bowl, combine the shrimp, lemon juice, olive oil, 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Toss to coat and let marinate while you prepare the other ingredients.

2. Cook the Shrimp: Heat a drizzle of oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

3. Cook the Pasta: Meanwhile, cook the rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water.

4. Build the Sauce: Return the skillet to medium heat and melt the butter. Add the diced onion and sauté for about 5 minutes, or until softened and fragrant. Sprinkle with 1 teaspoon of salt to help them break down.

5. Create the Cream Base: Pour in the heavy cream and briefly remove the pan from the heat. In a small bowl, whisk together the flour and water to create a smooth slurry. Stir the flour slurry into the heavy cream to prevent lumps.

6. Add Sauce Seasonings: Return the skillet to low heat and stir in the remaining 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Mix well until combined.

7. Melt the Boursin: Add the block of Boursin cheese and the chopped fresh parsley to the sauce. Stir occasionally until the cheese is completely melted and the sauce is smooth. Simmer for about 5 minutes to allow the flavors to meld.

8. Combine with Pasta & Shrimp: Add the cooked and drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Gently stir in the cooked shrimp.

9. Serve: Taste the pasta and adjust salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese and an extra sprinkle of fresh parsley, if desired.

Enjoy your flavorful Boursin Shrimp Rigatoni!