Go Back
–+ servings
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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

Method
 

Marinate the Shrimp
  1. 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
  1. 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
  1. 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.
  2. Pour in the heavy cream and remove the pan from heat for a moment. Stir in the flour slurry to prevent lumps.
  3. Return to low heat and add the Cajun seasoning, garlic powder, smoked paprika, and dried oregano. Stir until combined.
Add the Shrimp & Cheese
  1. 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
  1. 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
  1. 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
  1. 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!