This pasta dish is based on one of my favorite pre-gluten free dishes. It was a go to in our household when we wanted a meal that was packed full of flavour, hearty, and an easy grab for lunch the next day. The original recipe came from a Food and Wine cookbook and was called "Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce". I have adapted the recipe to my own taste by ommitting some of their ingredients and adding some new ones. I really liked how it turned out, even my daughter gave this dish a big thumbs up!
Enjoy!
Boursin Cheese Pasta with Shrimp
Ingredients:
1 package gluten free brown rice pasta shells
8 asparagus spears, cut into 1cm long pieces
1 tsp butter or margarine
1 package frozen shrimp (small, pre-cooked)
1 cup spinach, chopped into small pieces
1 cup chicken broth
1 package pepper boursin cheese
Directions:
Bring a large pot of water to a boil. Add pasta and asparagus and simmer until pasta is ready - approximately 7 minutes. Drain. While pasta is cooking melt butter in a wok over medium heat. Add the shrimp and stir fry for 5 minutes. Add the spinach, and stir fry for 1 more minute. Pour in the chicken broth and bring to a boil. Add the boursin cheese, breaking it up as you stir. Reduce heat to low and simmer for 2 minutes. Add the pasta and asparagus and stir continually until the cheese sauce thickens. This will take approximately 3 more minutes. Serve.