Creamy Shrimp and Tomato Pasta

Cook pasta according to package directions. Before draining, reserve about 1/2 cup of the pasta water.

While pasta is cooking, season shrimp with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the halved cherry tomatoes and season with black pepper. Cook, stirring occasionally, until the tomatoes begin to soften and break down.

Use a masher or the back of a spoon to gently crush the tomatoes to release their juices.

Stir in the tomato puree and fresh basil.

Add the entire block of Boursin cheese to the center of the sauce.

Pour in the reserved pasta water and stir continuously until the cheese melts and a creamy sauce forms.

Add the cooked and drained pasta to the skillet with the sauce.

Return the cooked shrimp to the skillet.

Toss everything together until the pasta and shrimp are fully coated in the creamy sauce.

Top with grated Parmesan cheese and serve immediately.