{viral} Baked Feta Pasta with Boursin cheese & shrimp

My daughters request over the weekend. We made the viral TikTok pasta two weeks ago and my girls have been asking to make it again. So here we are. Second time around tasted just as amazing as the first time. I used pappardelle noodles this time & added pasta water to mix it all together. I was able to stretch more noodles to sauce ratio by adding the pasta water. Delishhh. Let me know if we inspired you to try it. It’s such an easy & tasty meal that will be in rotation in our home 🙂 Updated recipe below!

How we made it:

In a baking dish, I added a package of red cherry tomatoes

Drizzled 2tbsp olive oil over them & sprinkled 1tsp Himalayan salt

Placed the garlic herb Boursin cheese in the middle of the baking dish

Drizzled 1tbsp olive oil over the cheese & sprinkled 1tbsp crushed red pepper on cheese as well

Tossed in a generous amount of minced garlic over the heirlooms (I used 2 tbsp)

Baked in the oven uncovered, at 400 for 20min

While it baked, I boiled pappardelle pasta noodles al dente in a salted pot of water

In a skillet on med high heat, I added 2tbsp organic butter & 1tbsp garlic

Tossed in raw shrimps, stirring & flipping until they turned pink

Once the baking was done, I stirred the creamy Boursin cheese and tomatoes together, using my spoon to blend it well

Then stirred in the pappardelle pasta, 1/2 cup pasta water, 2 tbsp of cut up basil leaves and buttery shrimp

Enjoy 🙂

Giada’s Cacio e pepe

For the love of pasta. I’ve been dreaming of all the pasta lately. Creamy, delicious & cozy pasta that warms my soul. I’ve actually never had Cacio e Pepe, but have wanted to try for a long time. I know. I’ve truly been missing out! Since I never had it before, I wanted to make it the right way. This is where the talented Giada De Laurentiis comes in. She posted her recipe of Cacio e Pepe with arugula & pancetta. I love pancetta. I knew this was the recipe for me. It was easy to make, beautiful & absolutely divine. I am in love with this pasta & want to tell the whole world about it! The only change I made here, was using less cheese. It still came out creamy & delightful. All ingredients used are from Trader Joe’s. So if you have one near you, get the goods & make this pasta. You won’t regret it.


1 package of Organic Gigli pasta or other curved pasta shape

2 tbsp olive oil

1 package of Citterio Cubetti Pancetta

1 1/2 tsp freshly ground black pepper

2 cups freshly grated Parmesan cheese (I used 1 cup)

1 cup freshly grated Pecorino cheese

2 tbsp butter at room temperature

3 cups packed chopped arugula


Bring a large pot of salted water to a boil

Cook your pasta of choice al dente

Drain pasta, but keep 1 1/2 cups of pasta water to the side

In a large skillet on med high heat, add olive oil & pancetta

Stir & cook until pancetta starts crisping up

Then add pepper & keep stirring until it becomes fragrant

Add 1/2 cup of pasta water to scrape up any pepper that is sticking to pan

Add the drained pasta & turn down heat to medium

Add 1/2 cup of pasta water & stir in parmesan cheese

Add butter & stir in pecorino cheese

Add the rest of pasta water & keep stirring until cheese is melted/creamy

Then add in arugula & stir

Turn down heat to low & simmer for 1-2 minutes to cook the arugula

Top with more pepper & cheese (optional)