2 T Canola Oil
12-15 each large shrimp (peeled and cleaned)
2 cups Boursin Asiago Cheese sauce *(See recipe- can make ahead of time)
1 lb Cavatappi Pasta cooked Al Dente
½ cup Lump crab meat
½ cup Toasted Panko bread crumbs
As needed Chive "Grass" garnish
Pinch Chopped fresh Parsley
1 each Lemon- cut into wedges
Prepare in Advance (up to 24 hours):
1. Prepare Cheese sauce and keep refrigerated until ready to use.
2. Prepare Cavatappi according to package cooking instructions. Rinse with cold water to cool pasta and drain. Toss with a little olive oil. Keep in refrigerator until ready to use.
3. Spread out Panko bread crumbs on a cookie sheet. Place in a pre-heated 325 degree oven and stir every few minutes until golden.
4. Peel and remove vein from shrimp. Rinse under Cold water. Pat dry with paper towel and store in refrigerator.
To prepare dish:
1. Heat a large sauté skillet for about 1 minute over med high heat.
2. Add canola oil and allow to heat for about 30-45 seconds.
3. Place shrimp in skillet and allow to cook about 1½ minutes on each side.
4. Pour in Cheese sauce and stir.
5. When sauce starts to lightly boil add the cooked pasta and toss well.
6. Fold in the crab meat and reduce heat to med low.
7. Continue to cook while tossing until pasta is hot.
8. Place into 4 serving bowls.
9. Top each bowl with toasted panko bread crumbs.
10. Garnish top with Chives, parsley and a lemon wedge.
Boursin Asiago Cheese Sauce
Yields Approximately 2 cups
2 Cups Heavy whipping Cream
½ Cup fat free Milk
½ teaspoon Granulated Garlic
½ teaspoon Kosher salt
1/8 teaspoon White pepper
1/8 teaspoon Cayenne Pepper
1 each Juice of 1 key lime or ½ regular lime.
¼ Cup Shredded aged Asiago cheese
1 each Cornstarch slurry *(see below)
1 each Boursin brand herb cheese wheel
To prepare Boursin Asiago Cheese sauce:
1. Add first 8 ingredients to a sauce pot.
2. Mix well and bring to a light boil over medium heat.
3. While Sauce is heating…..Prepare the slurry: In a small container dissolve 2 Tablespoons of cornstarch with 1/3 Cup of water.
4. When sauce begins to boil, whisk in the slurry.
5. Reduce heat to a simmer.
6. Next, break up the Boursin cheese wheel into small pieces and whisk into sauce.
7. Once the cheese has fully melted into the sauce, remove from heat.
8. Place cheese sauce in a container and keep in refrigerator uncovered until cool, stirring occasionally.
9. Once cold, cover and store refrigerated until ready to use.