Boursin Sauce Fettuccini with Shrimp and Grilled Bell Peppers

• Bring a large pot of water to boil.

For the peppers

• Heat grill to high heat.
• Cut the peppers into large sections, discarding the seeds and ribs. Brush lightly with ~2 teaspoons olive oil. Season with salt and pepper.
• Grill peppers, turning once, until lightly charred, but not scorched. Set aside.

For the shrimp and Boursin sauce

• Rinse the shrimp and blot with paper towels. Season with salt and pepper.
• In a large nonstick saute pan, heat the tablespoon olive oil over high heat. Add the shrimp and cook, tossing regularly, 1-2 minutes until just translucent and lightly golden around the edges. Remove the shrimp to a dish and set aside.
• To the pan off the heat, add the milk and Boursin. 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.

For the fettuccini

• Cook the pasta to al dente in the boiling water according to package directions (~2 minutes).
• Toss the fettucini 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.