Creamy Boursin Shrimp Pasta
Creamy Boursin Shrimp Pasta
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt
- to taste black pepper
For the Pasta and Sauce
- 8 ounces pasta, cooked al dente
- 2 tablespoons olive oil
- 2 garlic, minced
- 1/2 cup pasta water, reserved from cooking pasta
- 1 package Boursin cheese, 5.2 ounces, garlic and herb flavor
- 1/2 cup heavy cream
- 1 cup spinach, fresh
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper to taste. Mix well to ensure the shrimp are evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the seasoned shrimp to the hot pan and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Once cooked, remove the shrimp from the pan and set aside.
⏱️ 5 min
- 3
In the same pan, add the 2 cloves of minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour 1/2 cup of the reserved pasta water into the pan, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
⏱️ 1 min
- 5
Add the 5.2-ounce package of Boursin cheese (garlic and herb) and 1/2 cup of heavy cream to the pan. Stir continuously over medium-low heat until the cheese is fully melted and a smooth, creamy sauce forms.
⏱️ 3 min
- 6
Add 1 cup of fresh spinach to the sauce and stir until it wilts, which should take about 1-2 minutes.
⏱️ 2 min
- 7
Add the 8 ounces of cooked al dente pasta and the cooked shrimp back into the pan with the sauce. Toss everything together until the pasta and shrimp are thoroughly coated in the creamy sauce.
⏱️ 2 min
- 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Boursin Shrimp Pasta
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt
- to taste black pepper
For the Pasta and Sauce
- 8 ounces pasta, cooked al dente
- 2 tablespoons olive oil
- 2 garlic, minced
- 1/2 cup pasta water, reserved from cooking pasta
- 1 package Boursin cheese, 5.2 ounces, garlic and herb flavor
- 1/2 cup heavy cream
- 1 cup spinach, fresh
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper to taste. Mix well to ensure the shrimp are evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the seasoned shrimp to the hot pan and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Once cooked, remove the shrimp from the pan and set aside.
⏱️ 5 min - 3
In the same pan, add the 2 cloves of minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour 1/2 cup of the reserved pasta water into the pan, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
⏱️ 1 min - 5
Add the 5.2-ounce package of Boursin cheese (garlic and herb) and 1/2 cup of heavy cream to the pan. Stir continuously over medium-low heat until the cheese is fully melted and a smooth, creamy sauce forms.
⏱️ 3 min - 6
Add 1 cup of fresh spinach to the sauce and stir until it wilts, which should take about 1-2 minutes.
⏱️ 2 min - 7
Add the 8 ounces of cooked al dente pasta and the cooked shrimp back into the pan with the sauce. Toss everything together until the pasta and shrimp are thoroughly coated in the creamy sauce.
⏱️ 2 min - 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min