Boil salted pasta water and cook the pasta until al dente according to package instructions.

In the meantime, in a large deep pan over medium-high heat, melt the butter and add the olive oil. Add the seasoned shrimp and sauté for 3 minutes, until they turn pink, then remove from the pan.

Lower heat to medium and add the onions, tomatoes and a sprinkle of salt and pepper. Sauté until softened (about 5 minutes). Add the garlic and red pepper flakes and cook another minute.

Add the white wine and deglaze the pan. Let it cook until evaporated (a few minutes). Add the broth, then the Boursin cheese and stir until melted. Stir in the heavy cream and salt and let cook on low for 5 minutes.

Drain the pasta (reserving 1 cup of pasta water). Add the cooked pasta to the sauce and mix. (Add 1/2 cup pasta water at a time depending on your preferred consistency.)

Return the cooked shrimp and add parsley to the sauce. Top with cheese and enjoy!