200g shelled broad beans
200g shelled, cooked shrimp
100g Boursin® Garlic and Fine Herbs
2 tablespoons crème fraîche
1 tablespoon lemon juice
Salt and Pepper
Cook the spaghetti for about 8 minutes or until it is “al dente”.
While the spaghetti is cooking, cook the beans for 5 minutes in a saucepan with 200ml of water, the olive oil, and a pinch of salt.
Add the Boursin, crème fraîche, lemon juice, and a little pepper.
Stir over low heat until the sauce is creamy.
Add the shrimp to the sauce and heat through for 1 minute.
Drain the pasta and mix with the sauce.
Serve piping hot.