Boursin Cheese Alfredo Hack

 Click here to watch me make this pasta in under 40 seconds!  

I have tried six ways to Sunday to make an Alfredo sauce that is both easy and tastes good. 

Constant fails. It either tastes like paste, consistency is off, it’s just not like I can get in those amazing Italian restaurants. 

Jarred alfredo sauce is obviously available, but not the same. 

But what if I told you that you could make the best tasting alfredo sauce ever, with just three ingredients. 

Boursin cheese, heavy cream, and butter. 

It’s true. All the seasoning is there, perfectly herbed, nothing else needed. 

You can even use that tub of Aloutte cheese, slightly different taste, still delicious. 

I’ll toss in a few more ingredients in this recipe to make it extra amazing, but at the end of the day, those three ingredients will give you a phenomenal “alfredo” sauce. 

To the Boursin cheese, heavy cream, and butter, I am adding minced garlic, red pepper flakes, sautéed shrimp, fresh lemon, parsley, and I’ll toss this all with some pappardelle pasta, but any pasta will work just fine. 

Melt down your butter, and add in the garlic and red pepper flakes. 

Once that is heated through, it’s time to toss in that block of Boursin cheese. 

I like to break the cheese apart as much as I can, and then slowly stir in the heavy cream and salt and pepper. 

Once melted, I add in my cooked pasta and toss to coat. 

I prefer my pasta with a protein. 

So I usually sauté up some shrimp, but chicken and salmon also taste pretty gosh darn good. 

I pile all of this into my favorite pasta bowl, top it with a squeeze of fresh lemon and some chopped parsley, and I have myself a bougie meal in less than 20 minutes. 

Suck it, Olive Garden. 

✨Watch me make this pasta on Instagram!✨

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