I first made this after finding some divine bell peppers at the farmer’s market. Also, I just love cooking with Boursin cheese. Now, this dish is in regular rotation because it is quick, easy, and delicious – the trifecta.
Creamy Shrimp and Arugula Fettuccine with Grilled Peppers
- 1 each yellow and orange bell pepper
- extra virgin olive oil
- kosher salt
- fresh cracked pepper
- 1 lb large shrimp, peeled and deveined
- 9oz fresh fettuccine (such as Buitoni)
- 1 c arugula, chopped
- 1 tub Light Boursin Garlic and Herb Cheese
- 1 c milk
- 2 t fresh herbs (such as oregano or Italian flat-leaf parsley)
Cut the peppers into large sections for grilling, discarding the seeds and ribs. Brush lightly with olive oil; season with salt and pepper. Grill until lightly charred, but not scorched. Set aside.
Rinse the shrimp and blot with paper towels. Season with salt and pepper.
Bring a large pot of water to boil for the pasta. Season well with salt.
In a large nonstick saute pan, heat ~1 T olive oil over high heat. Cook the shrimp, tossing regularly, ~1-2min on high until just pink and lightly browned around the edges. Remove the shrimp to a dish and set aside. Off the heat, add the milk and boursin to the still hot pan. Stir until the cheese is melted and the mixture is smooth. Add back the shrimp (the residual heat will finish cooking the shrimp). Add the arugula. Season well with salt and pepper to taste.
Put the pasta to boil in the heavily salted water according to package directions to al dente (~2 min).
Toss the pasta into the shrimp and cheese sauce. Divide among 4 plates. Take the peppers and slice into strips – top each plate with a center mound of the pepper strips. Garnish over top with fresh herbs and serve!