It's fine to prepare gift boxes but we must think to be happy with a good dish such as this one, this little Boursin gives us many delicious sauces not easy to do and executions, if the imagination is where we go and it's a success! Serves 2
Linguine Butter and oil 
¼ cup onion
12 large raw shrimp, shells removed ¼ cup white wine ¼ cup onion 
½ cup milk (next time it will be a fish stock or chicken broth sauce like a lighter) ½ pot cooking Boursin, Garlic & Herb . In a skillet fry the shrimp in butter and oil as soon as they are the pink book
Lightly brown onions in same skillet Deglaze with white wine and reduce until it leaves only the Add onions milk or broth, heat and add the Boursin and stir to blend, adjust the consistency to your taste by adding stock or Boursin. (Remember, once the sauce on the plate and cooled thickened.
taste with salt and pepper
Add shrimp to warm
Serve over pasta
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