With Baked Boursin Cheese and Cherry Tomatoes
Another cooking experiment turned finger-licking good!
Shrimp Campanelle Pasta with Baked Boursin Cheese and Cherry Tomatoes
1lbd raw shrimp (peeled)
1 box Campanelle pasta
2 cups cherry tomatoes
2 cloves of garlic (chopped)
1 package Boursin Cheese (I used Garlic and Herbs flavor)
2 cups fresh spinach
1tbsp garlic powder
1tbsp onion powder
1tbsp smoked paprika
1tbsp dry parsley
1tbsp dry chives
salt and pepper
shredded Parmesan for garnish
Preheat over on 400F.
In a baking dish mix the cherry tomatoes with the chopped garlic. Season with salt and pepper and coat in a splash of olive oil. Add a package of Boursin Cheese in the middle. Sprinkle with dry chives and a splash of olive oil over the cheese.
Bake for 20 minutes. Remove from the oven and mix well, squishing the tomatoes to release their juices.
In the meantime, boil pasta per the box instructions. Drain, reserving 1 cup of pasta water.
Season the shrimp with the garlic powder, onion powder, paprika, dry parsley and salt and pepper.
Heat up a splash of olive oil in a large frying pan. Brown the shrimp.
Add the tomatoes/Boursin mixture, 1/2 cup of pasta water and the fresh spinach. Cook mixing periodically until the sauce thickens and the spinach wilts.
Add the cooked pasta and mix well (if the sauce is too thick, add some more of the pasta water until you achieve the desired consistency).
Sprinkle with shredded parmesan cheese.