Creamy Boursin Shrimp Pasta

This creamy Boursin shrimp pasta is one of those go-to meals that feels indulgent yet comes together fast. It has everything I love in a comfort dinner — tender Cajun shrimp, perfectly cooked pasta, and a luxurious, cheesy sauce that clings to every bite. It’s all done in one pan and makes you feel like you’re eating out, without the hassle.

I first threw this together during a chaotic weeknight when I had just a few things left in the fridge. The smell alone had everyone rushing to the table before I even plated it.

Ingredients

• Large Argentinian shrimp: juicy and full of flavor they hold up beautifully in creamy sauces
• Fresh lemon juice: brightens the shrimp and cuts through the richness
• Olive oil: adds body and helps the seasonings stick
• Penne pasta: sturdy shape holds the sauce and adds a good bite
• Unsalted butter: adds richness and helps soften the onion gently
• Yellow onion: sweet and aromatic creates a flavor foundation
• Heavy cream: creates that velvety smooth sauce base
• Boursin cheese: the star adds a herby garlicky tang that melts into pure creaminess
• Salt and pepper: essential for balance and flavor

Step-by-Step Instructions

Marinate the Shrimp:

In a medium bowl combine the shrimp with lemon juice olive oil Cajun seasoning garlic powder smoked paprika and dried oregano. Let this sit while prepping other ingredients so the flavors really soak in.

Cook the Shrimp:

Heat a large skillet over medium high heat with a drizzle of oil. Add the shrimp in a single layer and cook for about one to two minutes on each side until they are just pink and curled. Remove them from the pan to avoid overcooking.

Build the Sauce:

In the same skillet melt the butter and sauté diced onion on medium low for five minutes until soft and translucent. Sprinkle in salt to help them break down. Pour in the heavy cream and remove from heat briefly. Whisk in a flour slurry slowly to avoid lumps.

Add the Shrimp and Cheese:

Return the skillet to low heat. Stir in more Cajun seasoning smoked paprika and garlic powder to deepen the flavor. Add the cooked shrimp and gently fold in the Boursin cheese. Simmer everything for about five minutes until the cheese is melted and the sauce is smooth.

Boil the Pasta:

Cook penne in salted boiling water until just al dente. Scoop out half a cup of pasta water before draining. Give the pasta a quick rinse with cold water to stop the cooking process.

Combine and Simmer:

Add the drained pasta into the sauce along with a splash of the reserved pasta water. Stir everything together and let it simmer for another five minutes until the sauce thickens and coats each piece of pasta evenly.

Garnish and Enjoy:

Taste and adjust seasoning if needed. Serve it hot topped with chopped parsley grated Parmesan and a pinch of freshly cracked black pepper.

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The Boursin cheese always steals the show here. I remember the first time I stirred it in the whole pan transformed. My kids call it the magic cheese now and request this weekly.

Storage Tips

Leftovers can be kept in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of cream or pasta water. If freezing let the dish cool fully then freeze in portions. Thaw overnight and reheat on low for the best texture.

Ingredient Substitutions

No shrimp no problem chicken strips or even mushrooms work well. You can use goat cheese or herbed cream cheese instead of Boursin. For a lighter version try half and half in place of heavy cream though the sauce won’t be quite as rich.

Serving Suggestions

This pasta pairs well with garlic bread a crisp green salad or roasted vegetables. I often serve it with sautéed zucchini or steamed broccoli to balance the creaminess.

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Cultural Context

This dish blends Italian pasta comfort with Cajun spiced shrimp and French style cheese. It’s a modern fusion that feels like restaurant cooking but uses ingredients found in many home kitchens.

Frequently Asked Questions About Recipes

→ Can I use a different cheese instead of Boursin?

Yes! You can use garlic and herb cream cheese, goat cheese, or a blend of cream cheese with fresh herbs to mimic Boursin’s flavor and texture.

→ How do I prevent the sauce from getting too thick?

Use reserved pasta water or a bit of cream to loosen the sauce. Stir continuously while heating gently to restore its silky texture.

→ Is it possible to make this dish less spicy?

Absolutely. Use less Cajun seasoning or switch to Italian herbs for a gentler flavor without the heat.

→ What type of shrimp works best?

Large Argentinian shrimp are ideal for their texture and flavor, but any large, deveined shrimp will work well in this dish.

→ Can I make this ahead of time?

Yes, store it in an airtight container for up to 3 days. Reheat gently with a splash of cream to refresh the sauce.

→ Can I use a different pasta shape?

Definitely. Penne works well, but rotini, fettuccine, or rigatoni also hold the sauce beautifully.