Name: Creamy Boursin Shrimp Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 16 oz large Argentinian shrimp (peeled and patted dry); Juice of 1 lemon; 2 tbsp olive oil; 1 tbsp Cajun seasoning; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried oregano; 14 oz penne pasta; 2 tbsp unsalted butter; 1 yellow onion (diced); 1 ½ cups heavy cream; 1 tbsp flour + ¼ cup water (flour slurry); 1 block Boursin cheese; ¼ cup fresh parsley (chopped); Salt & pepper to taste; Freshly grated Parmesan (optional); 1 tbsp Cajun seasoning; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried oregano

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This creamy boursin shrimp pasta is officially my favorite way to use shrimp. Juicy Cajun-spiced shrimp, a rich garlic-herb sauce from a block of Boursin, and penne that soaks it all up, ready in under 30 minutes.

Boursin shrimp pasta with penne, Cajun shrimp, and fresh basil in a creamy orange sauce

It tastes like something you'd order out, but it's genuinely one of the easiest meals I have made. Most of the effort is just letting the Boursin melt into the sauce.

Love this one? You'll want these in your rotation too: my Creamy Shrimp Linguine, my smoky Roasted Red Pepper Pasta and my Tomato Garlic Pasta!

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Ingredient Notes
Instructions for Boursin Pasta Recipe (VIDEO)
Creamy Boursin Shrimp Pasta
Frequently Asked Questions for Boursin Pasta Recipe
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Ingredient Notes

A plate of creamy boursin shrimp penne with the skillet beside it, topped with basil and black pepper

Boursin cheese: this is the star here! It's already packed with garlic and herbs, so it basically makes the sauce for you. Can't find it? Garlic-and-herb cream cheese or goat cheese both work, or just mix plain cream cheese with some minced garlic and fresh herbs.
Shrimp: I use large Argentinian shrimp, but any large shrimp works. Just pat them really dry before seasoning so they get a nice sear. Not into seafood? Chicken strips are great here too.
Cajun seasoning: this is where all the flavor comes from, and it's what makes this different from a regular Boursin pasta. Add more or less depending on how spicy you like it.

See recipe card for remaining ingredients and quantities.

Instructions for Boursin Pasta Recipe (VIDEO)

Fry the shrimp, set aside & deglaze the pan with some butter!

Heavy cream and flour slurry poured into the pan

Sauté the onion, pour in the heavy cream & flour slurry!

A block of Boursin cheese melting into the creamy sauce with parsley

Add the spices, shrimp back in along with the block of boursin cheese!

The finished boursin shrimp penne plated with basil

Mix the sauce with some pasta & enjoy!

A blue skillet of creamy boursin shrimp penne topped with fresh basil leaves

Creamy boursin shrimp penne on a plate with Cajun shrimp and basil

Creamy Boursin Shrimp Pasta

4.50 from 2 votes

Creamy boursin shrimp pasta with juicy Cajun shrimp and a rich garlic-herb sauce, all melted together from a block of Boursin. Ready in about 30 minutes and tastes like you ordered out.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 people

Course: Main Course

Cuisine: American, Italian

Calories: 850

Ingredients Equipment Method Nutrition Notes

Ingredients

Shrimp Marinade

16 oz large Argentinian shrimp peeled and patted dry
Juice of 1 lemon
2 tablespoon olive oil
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano

Pasta & Sauce

14 oz penne pasta
2 tablespoon unsalted butter
1 yellow onion diced
1 ½ cups heavy cream
1 tablespoon flour + ¼ cup water flour slurry
1 block Boursin cheese
¼ cup fresh parsley chopped
Salt & pepper to taste
Freshly grated Parmesan optional

Seasonings for the Sauce

1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano

Equipment

Large Frying Pan
Measuring Cups & Spoons
Knife & Cutting Board

Method

Marinate the Shrimp

In a bowl, toss the shrimp with lemon juice, olive oil, Cajun seasoning, garlic powder, smoked paprika, and dried oregano. Let them marinate while you prepare the other ingredients.

Cook the Shrimp

Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.

Build the Sauce

In the same skillet, melt 2 tablespoon butter and sauté the diced onion for 5 minutes until soft and fragrant. Add 1 teaspoon salt to help them break down.
Pour in the heavy cream and remove the pan from heat for a moment. Stir in the flour slurry to prevent lumps.
Return to low heat and add the Cajun seasoning, garlic powder, smoked paprika, and dried oregano. Stir until combined.

Add the Shrimp & Cheese

Return the cooked shrimp to the skillet and stir in chopped parsley and the Boursin cheese. Let it melt into the sauce, stirring occasionally. Simmer for 5 minutes to blend all the flavors.

Cook the Pasta

Meanwhile, cook the penne in a large pot of salted boiling water until al dente. Before draining, reserve ½ cup of pasta water. Rinse the pasta with cold water to maintain its texture.

Combine & Serve

Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together and let it simmer for 5 minutes, allowing the sauce to thicken and coat the pasta beautifully.

Garnish & Enjoy

Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan, extra parsley, and a sprinkle of black pepper.

Nutrition

Calories: 850kcalCarbohydrates: 84gProtein: 32gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 259mgSodium: 680mgPotassium: 617mgFiber: 5gSugar: 7gVitamin A: 4224IUVitamin C: 8mgCalcium: 166mgIron: 3mg

Notes

How to Store:

Fridge: airtight container up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce.
Freezer: cool completely, then freeze up to 2 months. Thaw overnight in the fridge and reheat on low, stirring so the sauce doesn't separate. It's best fresh, though, cream sauces and shrimp can change texture after freezing.

Perfectly cooked shrimp: pat the shrimp dry before seasoning and cook just 1 to 2 minutes per side. Pull them the moment they turn pink, overcooking makes them rubbery.

Smooth sauce: take the pan off the heat before you add the flour slurry, and stir constantly. That's what keeps it silky instead of lumpy.

Save your pasta water: a splash of that starchy water thickens the sauce and gives it a glossy finish that clings to the pasta.

Tried this recipe?

Let us know how it was!

A plate of boursin shrimp pasta with Cajun shrimp, basil, and cracked black pepper

Frequently Asked Questions for Boursin Pasta Recipe

Can I use a different cheese instead of Boursin?

Yes! Cream cheese or goat cheese works well as a substitute, but for the closest flavor, mix in some garlic and herbs to mimic Boursin’s rich, seasoned taste.

How do I keep the sauce from getting too thick?

If the sauce thickens too much, add a splash of reserved pasta water or heavy cream while stirring over low heat to bring it back to a silky consistency.

Can I make this recipe less spicy?

Absolutely! Reduce the Cajun seasoning or swap it for Italian seasoning for a milder, herbaceous flavor without the heat.