Creamy Baked Boursin Shrimp Pasta with Spinach & Sun-Dried Tomato Marinade

This ultra-creamy baked shrimp pasta is packed with flavor thanks to two full packs of Boursin cheese, juicy marinated shrimp, tangy feta, and a sun-dried tomato garlic marinade—finished with fresh spinach and tender rotini for a one-dish dinner you’ll want on repeat.

Why You’ll Love This Recipe

As a busy mom and recipe creator, I’m always chasing those weeknight wins—meals that look impressive but are secretly effortless. This creamy baked shrimp pasta checks every box. With just one pan, no cream, and zero complicated steps, it’s rich, flavorful, and totally fuss-free.

I made a few simple upgrades to an already viral recipe—like doubling the Boursin, adding fresh spinach, and tossing in a sun-dried tomato marinade—and let me tell you, it took things to the next level. Just bake, stir, and serve. That’s it!

What You’ll Need

• 2 (5.2 oz) packs of Boursin Garlic & Fine Herbs cheese

• 1 lb raw shrimp, peeled & deveined

• 1/2 cup feta cheese, crumbled

• 1/3 cup sun-dried tomatoes in oil, finely chopped

• 1 tablespoon sun-dried tomato oil (from the jar)

• 1 pint cherry tomatoes

• 1/4 small yellow onion or shallot, thinly sliced

• 3 cloves garlic, minced

• 3 tablespoons olive oil

• 1/2 teaspoon red pepper flakes (optional)

• 1/2 teaspoon Italian seasoning

• Salt & pepper, to taste

• 1 (12 oz) box rotini pasta

• 1 to 1½ cups fresh spinach

• Zest of 1 lemon

• 1/2 cup reserved pasta water

Sun-Dried Tomato Marinade (Toss with Shrimp)

Mix together:

• 1/3 cup finely chopped sun-dried tomatoes

• 1 tbsp sun-dried tomato oil

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 tsp Italian seasoning

• Pinch of chili flakes

• Salt + pepper to taste

Toss your thawed shrimp in this marinade and let it sit while prepping the bake.

How to Make It

1. Preheat oven to 400°F.

2. Assemble the bake:

   • Place 2 Boursin cheese rounds in the center of a 9x13 baking dish.

   • Surround with marinated shrimp, cherry tomatoes, and thinly sliced onion.

   • Sprinkle with feta cheese, remaining garlic, and drizzle with olive oil.

3. Bake for 25 minutes, or until shrimp are pink and fully cooked.

4. Cook rotini pasta while it bakes. Reserve 1/2-1 cup of the pasta water.

5. Finish the dish:

   • Right after baking, stir everything together to melt the Boursin into a creamy sauce.

   • Add in cooked rotini, lemon zest, and fresh spinach.

   • Stir in a splash of pasta water to loosen the sauce if needed.

Pro Tips

• Don’t skip the lemon zest. It adds brightness that cuts through the creaminess perfectly.

• Use thawed shrimp. If using frozen, soak in cold water 10–15 min before baking.

• More spinach? Go for it. It wilts quickly and blends right in.

• Want it spicy? Add a drizzle of chili crisp on top before serving.

Final Thoughts

This baked shrimp pasta has become one of my go-to dinners when I want something cozy and flavorful without standing over the stove. It’s weeknight-easy but feels like you ordered from your favorite restaurant—and the leftovers (if there are any) are even better the next day.

📌 Made it? Tag me @homecookvibe or use #homecookblog—I’d love to see your spin!

Print

Creamy Baked Shrimp Pasta with Boursin & Sun-Dried Tomatoes

Yield 4-6

Author Kim Alexander

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Cook modePrevent screen from turning off

Ingredients

• 1 lb raw shrimp (peeled and deveined; thawed if frozen)
• 1 box (16 oz) rotini pasta
• 2 (5.2 oz) Boursin cheese (Garlic & Fine Herbs or Shallot & Chive)
• 1/2 cup sun-dried tomatoes in oil (plus 1 tbsp of the oil)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/4 small red onion, thinly sliced (optional)
• 1–2 cups fresh baby spinach
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt & black pepper, to taste
• 2 tbsp olive oil
• 1/4 cup reserved pasta water
• Fresh basil or parsley, for garnish
• Grated Parmesan, for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large baking dish, add shrimp, sun-dried tomatoes with 1 tbsp of the oil, garlic, onion (if using), red pepper flakes, salt, pepper, and olive oil. Toss to coat.
3. Place the two Boursin cheese rounds in the center of the dish, nestled among the shrimp.
4. Bake uncovered for 22–25 minutes, or until shrimp is pink and fully cooked.
5. Meanwhile, boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
6. Once the shrimp is done, add spinach to the hot baking dish and stir until wilted.
7. Add cooked pasta and reserved pasta water to the dish. Stir until everything is creamy and coated.
8. Taste and adjust salt and pepper.
9. Garnish with lemon zest and Parmesan if desired. Serve immediately!

Notes

• For extra creaminess, add a splash of heavy cream or a handful of shredded mozzarella.
• Use pre-cooked shrimp if you’re in a rush—just bake everything for 15 minutes instead.

Nutrition Facts

Calories

628

Fat

14 g

Sat. Fat

3 g

Carbs

90 g

Fiber

5 g

Net carbs

85 g

Sugar

3 g

Protein

34 g

Sodium

866 mg

Cholesterol

149 mg

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