For this one, you will need:

1 container of Boursin Herbed Cheese
8 oz Port Salut semi-soft cheese
4 oz heavy cream
4 oz sharp cheddar cheese, shredded
1 shallot, diced fine
1 bag cavatappi cooked al dente
12 ounce pre-cooked langostino
2T fresh parsley, washed and chopped fine
1T salted butter

Cook Cavatappi per instructions on the bag.
Preheat oven to 375°
While noodles are cooking, thaw cooked langostino in a colander under running cool water.
In a large sauce pan over medium heat, melt butter, add shallots, stirring until translucent.
Add Port Salut, Boursin, and stir until melted.
Add heavy cream, and keep stirring.
When noodles are al dente, rinse under warm water, and drain. Transfer to a shallow glass baking dish.
Place thawed langostino over pasta, and pour cheese sauce over noodles and langostino.
Sprinkle sharp cheddar cheese over dish, place in oven until cheddar melts. (This step can also be done under a broiler)
Remove from oven/broiler, sprinkle parsley over it and enjoy.