Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

It's pretty rich, but my husband loves it! I serve him this on special occasions, like Valentines Day. You could use another kind of seafood or a combination.

Ingredients Nutrition

Directions

  1. Poach shrimp: combine poaching ingredients, bring to a simmer, add shrimp and turn off heat.
  2. When shrimp are pink, drain and remove the shells.
  3. Boil pasta according to package directions, drain and reserve.
  4. In a large non-stick skillet, sauté mushrooms and shallots in 1 T butter, remove mushrooms when they are golden and have released some of their juices and set aside.
  5. Melt remaining 2 T butter in the shallot pan.
  6. Stir in flour to make a roux.
  7. Quickly whisk in wine, then Half and Half, continue stirring until its smooth and creamy.
  8. Add Boursin cheese and stir until well blended- do not boil, cook it gently add salt to your taste.
  9. Grease a 9x13 casserole dish with butter.
  10. Dump in the pasta, mushrooms, Fontina cheese cubes and shrimp.
  11. Combine to make sure everything is evenly distributed.
  12. Pour the sauce over the top, you might need to coax it down by lifting the pasta and shrimp with a large spoon- it should be all creamy.
  13. Top with all that shredded Gruyere cheese, make sure it goes all the way to the edges.
  14. Bake 350°F for 30 minutes, it should be all bubbly and a little brown- just a little--on top.
  15. Serve.
  16. Proceed directly to the gym the next morning!

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