Creamy Boursin Garlic and Herb Shrimp Linguine Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Peel and devein the shrimp if using raw, whole shrimp, and cook your linguine until just al dente, draining it thoroughly.

Finely mince the garlic and have your chives chopped and lemon zest prepared so you can assemble the dish quickly without searching for items during the cooking process.

Instructions

Layering the Base

1. 1Combine Sauce Ingredients
   Place the two wheels of Boursin cheese into the ceramic slow cooker. Add the cherry tomatoes, dry white wine, minced garlic, and butter to the pot. These ingredients will create the foundational flavor for the creamy sauce as they melt together during the slow cooking process.
   Look for The cheese wheels should be placed directly in the center of the slow cooker.
   Tip Ensure the garlic is finely minced to distribute its flavor evenly throughout the sauce.

At the end of this phase, the ingredients are neatly arranged in the slow cooker. The cheese wheels should be sitting atop the base of tomatoes, wine, and aromatics, ready to begin their slow melt. The kitchen should smell clean and fresh, with the scent of garlic and herbs beginning to emerge as the slow cooker starts its warming cycle.

Slow Cooking the Sauce

2. 2Slow Cook the Base
   Cover the slow cooker and set it to cook on the LOW setting for 2 hours. This gentle heat allows the tomatoes to soften and release their juices, while the Boursin cheese melts into a smooth, luxurious sauce base with the wine and garlic.
   Look for The tomatoes should appear soft and the cheese should be fully melted into a sauce.
   Tip Avoid opening the lid frequently during this time to maintain a consistent temperature.

When the two-hour simmer is complete, the cheese should be completely melted, creating a rich, creamy sauce that has combined with the softened tomatoes and garlic. The sauce should look velvety and slightly thickened. Ensure the liquid has not evaporated too much; it should be fluid enough to coat the pasta once added in the next step.

Finishing the Pasta

3. 3Incorporate Shrimp and Pasta
   Add the raw peeled jumbo shrimp and the pre-cooked linguine into the slow cooker. Toss everything gently to ensure the pasta and shrimp are evenly coated in the creamy sauce. Continue to cook for an additional 15 minutes until the shrimp reach an internal temperature of 145°F (63°C) and turn opaque coral.
   Look for Shrimp should be opaque coral and firm to the touch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the sauce is too thick, add a tablespoon of warm water or broth to reach the desired consistency.
4. 4Final Service
   Transfer the creamy shrimp linguine into shallow pasta bowls using a carving fork. Garnish each serving with a sprinkle of fresh lemon zest and chopped chives to brighten the rich, herb-infused flavors before serving immediately.
   Look for The pasta should be glistening with the creamy sauce and aromatically fragrant.
   Tip Twirl the pasta onto the fork to create an elegant presentation for each plate.

Once the final fifteen minutes have passed, the shrimp should be fully cooked, opaque, and curled. The linguine should be hot, tender, and thoroughly coated in the luxurious Boursin sauce.

The dish should have a vibrant, appetizing aroma, and the final garnishes of lemon zest and chives should provide a bright contrast to the rich, creamy sauce.

Common mistakes

Avoid overcooking the shrimp by adding them too early; they require only about fifteen minutes of gentle heat. Similarly, do not leave the linguine in the slow cooker for too long once it is added, as the pasta will absorb the sauce and become overly soft.

Finally, do not skip the stirring step during the final phase, as this is crucial for distributing the melted cheese and creating a smooth, cohesive sauce throughout the pasta.

How to tell it’s done

The dish is considered done when the shrimp reach an internal temperature of 145°F (63°C). Visually, the shrimp should have turned from translucent to a solid, opaque coral color and should be firm when gently pressed with tongs.

The sauce should be thickened and creamy, clinging to the linguine, while the cherry tomatoes should be soft and partially collapsed, indicating they have released their juices into the sauce.

• Shellfish: 145°F (63°C) in the thickest part