Why I love this recipe

Some dinners feel way more impressive than the amount of effort they actually take, and this is definitely one of them. The Boursin melts into the creamiest sauce, coating every bite of pasta and tender shrimp with its rich garlic and herb flavor. It comes together in about 30 minutes, making it perfect for busy weeknights when you still want something that feels a little special. I love adding fresh spinach for a pop of color and a little extra balance, then finishing everything with a squeeze of lemon to brighten up the rich, creamy sauce.

Enjoying The Leftovers

The leftovers are just as delicious the next day. Add a splash of milk or broth when reheating to bring the sauce back to its creamy consistency, and serve with a little extra Parmesan and fresh lemon if you have it.

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Seafood is best enjoyed sooner rather than later, so I recommend eating this within the first couple of days for the best flavor and texture.

Reheating

Warm gently on the stovetop over medium-low heat with a splash of milk or chicken broth until the sauce is smooth and creamy again. You can also microwave individual portions in 30-second intervals, stirring between each until heated through.

A bowl with pasta, shrimp, and spinach with a creamy sauce topped with red pepper flakes and grated cheese. It's sitting next to a pan with the same ingredients.
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Creamy Boursin and Shrimp Pasta

This Creamy Boursin Shrimp Pasta combines tender shrimp, pasta, fresh spinach, and creamy Boursin cheese into a rich garlic and herb sauce that's ready in about 30 minutes. It's an easy, restaurant-worthy dinner that's perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

  • 12 oz high protein pasta of choice
  • 1 tbsp avocado oil
  • 1 lb shrimp, peeled & deveined (tails off)
  • 1/2 tsp salt
  • 1/3 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 6 oz garlic and herb Boursin cheese
  • 1 cup of reserved pasta water
  • 3 cups baby spinach
For the garnish
  • Red pepper flakes, optional
  • Squeeze of lemon juice
  • Grated parmesan
US – M

Instructions

  • Cook the pasta in well-salted water according to package directions. Reserve 1 cup of pasta water, then drain.
  • While the pasta cooks, pat the shrimp dry and add them to a bowl. Season with salt, pepper, garlic powder, and paprika, then drizzle with a little avocado oil. Mix until the shrimp is evenly coated in the seasoning.
  • Heat 1 tbsp of avocado oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side, just until pink and cooked through. Remove shrimp to a plate.
  • Lower the heat to medium and add the Boursin and ½ cup of the pasta water. Whisk until melted and creamy.
  • Add spinach and let it wilt into the sauce, about 1-2 minutes.
  • Return the shrimp to the skillet, then add the pasta. Toss everything together, adding more pasta water as needed to loosen the sauce. I ended up using most of the pasta water that I set aside to make it nice and creamy!
  • Finish with lemon juice and red pepper flakes, then top with parmesan cheese.

Equipment

small pot
saute pan

Nutrition Per Serving

Calories: 626kcal | Carbohydrates: 66g | Protein: 38g | Fat: 23g | Fiber: 3g