Easy Boursin Pasta Shrimp

This creamy Boursin pasta with juicy marinated shrimp is the kind of crowd-pleasing dinner that tastes like it came from a fancy bistro but can be made easily at home. When I first tried this after spotting it online I could not believe how quickly it came together and just how much everyone loved it. The Cajun-spiced shrimp and buttery sauce give you layers of flavor in every bite.

I tossed this together on a busy Tuesday and my family went back for seconds and thirds. Now it is my go-to when I want maximum flavor with minimal work.

Ingredients

• Large Argentinian shrimp: these cook up plump and sweet for the best texture marinate for extra flavor avoid already cooked shrimp
• Fresh lemon juice: brightens up the shrimp pick a lemon that feels heavy and glossy
• Olive oil: helps the marinade coat evenly choose a pure extra virgin for best taste
• Cajun seasoning: for a hint of spice look for a blend with paprika not just heat
• Garlic powder: deepens flavor and works with both shrimp and sauce select one with just garlic as the ingredient
• Smoked paprika: brings extra smokiness Spanish-style is best for depth
• Dried oregano: ties the sauce and shrimp together use a good quality dried oregano for fragrance
• Penne pasta: sturdy to catch the sauce bronze cut holds flavor best
• Unsalted butter: for sautéing onion adds richness use unsalted to control salt
• Yellow onion: gently sweetens sauce choose a firm one with papery skin
• Heavy cream: makes the sauce luscious and thick no subs for this ingredient
• All-purpose flour and water slurry: helps the sauce thicken smoothly whisk thoroughly before adding
• Boursin cheese: signature tangy creamy flavor choose garlic and fine herb version
• Fresh parsley: for a pop of freshness chop only right before serving for best flavor
• Salt and pepper: brings everything into balance use kosher salt and freshly ground black pepper
• Freshly grated Parmesan: optional for nutty finish always grate from a block

Step-by-Step Instructions

Marinate the Shrimp:

Mix shrimp with lemon juice olive oil Cajun seasoning garlic powder smoked paprika and dried oregano in a large bowl ensuring all the shrimp are coated evenly let marinate for ten minutes while prepping the other ingredients for maximum flavor

Cook the Shrimp:

Heat a large skillet over medium-high and add a drizzle of oil arrange shrimp in a single layer and cook for one to two minutes per side until each is pink and opaque remove shrimp and set aside on a plate to avoid overcooking

Build the Sauce:

Reduce the skillet heat to low and melt butter add the diced onion and sauté for about five minutes stirring occasionally add a sprinkle of salt to draw out onion juices and develop flavor cook until onions are translucent and fragrant

Pour in the heavy cream:

Remove the skillet from the heat briefly and stir in the flour and water slurry whisking well to prevent lumps return skillet to low heat and add Cajun seasoning garlic powder smoked paprika and dried oregano stir until completely integrated

Add the Shrimp and Cheese:

Return the shrimp to the skillet along with chopped parsley and crumbled Boursin cheese as the cheese melts stir occasionally so it fully incorporates simmer gently for five minutes allowing all flavors to meld and sauce to thicken

Cook the Pasta:

Bring a large pot of salted water to a boil add penne and cook until al dente reserve half a cup of pasta water before draining quickly rinse penne under cool water to keep the texture firm

Combine and Serve:

Add the cooked and drained pasta to the skillet with shrimp and sauce pour in a splash of reserved pasta water toss everything thoroughly so each piece is coated gently simmer for five minutes until the sauce clings to the pasta

Garnish and Enjoy:

Taste for seasoning and adjust if needed serve hot topping each plate with extra parsley freshly grated Parmesan and cracked black pepper for a fresh and savory finish

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My favorite part of this dish is watching the Boursin cheese melt into silky ribbons across the sauce. Last summer my nieces helped me stir in the cheese and could hardly wait to taste it straight from the pan.

Storage Tips

Store any leftover pasta in an airtight container in the refrigerator for up to three days. When reheating add a splash of water or cream to restore the sauce to its creamy texture. Avoid microwaving shrimp too long to keep it from overcooking.

Ingredient Substitutions

Chicken breast or thigh pieces work well instead of shrimp just cook a few minutes longer. If you cannot find Boursin cheese herb cream cheese or Alouette is also delicious though the signature flavor may change a bit. Gluten free penne is a good swap for regular pasta.

Serving Suggestions

This pasta is a meal on its own with its rich sauce and lots of protein but I love serving it with garlic bread and a simple green salad for contrast. Finish each plate with a little lemon zest for extra brightness if you want to lean into the citrus notes.

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Cultural Context

Boursin cheese originated in Normandy France and is famous for its fresh herby flavor. Pairing it with Cajun-seasoned shrimp brings together French tradition and southern American cooking for a totally unique and satisfying fusion.

Frequently Asked Questions

→ What type of shrimp works best?

Large Argentinian shrimp are ideal, but any peeled, deveined large shrimp will work well.

→ Can I use a different pasta shape?

Absolutely. Penne holds the sauce well, but rotini, rigatoni, or fusilli are great choices too.

→ Is Boursin cheese essential?

Boursin adds a unique creamy texture and herbed flavor, but garlic herb cream cheese can substitute in a pinch.

→ How do I keep the sauce creamy?

Reserve some pasta water and add as needed to loosen the sauce. Avoid overcooking after mixing in the Boursin.

→ How spicy is the Cajun seasoning?

It adds a gentle heat. Adjust to taste or choose a mild Cajun blend for less spice.

→ Can I make this dish ahead?

It’s best enjoyed fresh but reheats well with a splash of cream or pasta water to refresh the sauce.