Creamy Boursin Shrimp Pappardelle
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Choose a large pan
This is a generous recipe made with two pounds of shrimp. Use a deep 12-inch skillet or wide Dutch oven so the pasta has enough room to cook evenly.
Keep the shrimp tender
Only partially sear the shrimp during the first step. Return them after the pasta and sauce are cooked so they can finish gently without becoming rubbery.
Note on the sauce:
Wine is optional
The red wine adds another layer of flavor but is not required. Replace it with vegetable broth when deglazing the pan.
Prevent the pasta from browning
Turn off the burner after deglazing if you need time to assemble the remaining ingredients. Once the broth and cream are ready, return the heat to medium-low and continue cooking.
Add enough liquid
Different brands of pappardelle absorb different amounts of liquid. Keep extra broth nearby and add it gradually if the sauce becomes too thick before the noodles are tender.
Note on the sauce:
Use sun-dried tomatoes
Replace the baby tomatoes with ½–¾ cup drained and sliced sun-dried tomatoes for a deeper tomato flavor. If they are packed in oil, drain them well before adding.
Season carefully
Boursin cheese, vegetable base, broth, and garlic and herb seasoning can all contain salt. Start with a small pinch and adjust after the sauce is fully combined.
Using fresh pappardelle
Fresh pappardelle cooks much faster than dried pasta. Prepare the sauce first, then add the fresh pasta near the end and cook according to its package directions before returning the shrimp.
Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.
Notes
1
1. Season the shrimp
Pat the shrimp dry and place them in a bowl. Add the garlic and herb seasoning, paprika, and olive oil. Toss until the shrimp are evenly coated.
2. Partially cook the shrimp
Heat a large deep skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary.
Sear for approximately 1 minute per side, just until the shrimp begin changing color. Do not cook them completely because they will finish cooking in the sauce.
Transfer the shrimp to a clean plate and set aside.
3. Sauté the aromatics
Reduce the heat to medium and add the butter to the same pan.
Add the chopped white onion and cook for 3–4 minutes, until it begins to soften.
Add the garlic paste or minced fresh garlic and cook for approximately 30 seconds, until fragrant.
4. Cook the tomato paste
Add the tomato paste and stir it into the onions and garlic. Cook for approximately 1 minute to deepen its flavor.
5. Deglaze the pan
Pour in the red wine, if using. Scrape the bottom of the pan to release the flavorful browned pieces left from cooking the shrimp.
Allow the wine to simmer for 2–3 minutes, until reduced by approximately half.
If you are skipping the wine, deglaze the pan with ½ cup of the measured vegetable broth.
6. Assemble the pasta
If you need extra time to gather the remaining ingredients, turn off the heat temporarily. This prevents the garlic, tomato paste, and pasta from browning while you assemble the dish.
Add the pappardelle, vegetable broth, heavy cream, and optional vegetable base.
Add the baby tomatoes, spinach, garlic and herb seasoning, Italian seasoning, crushed red pepper flakes, black pepper, and salt.
Gently move the ingredients around so the pasta is mostly covered by liquid.
7. Add the Boursin cheese
Place one package of Boursin cheese in the center of the pan. Leave the cheese whole and do not mix it into the sauce yet.
Cover the pan and bring the liquid to a gentle simmer over medium-low heat.
8. Cook the pasta
Cook the covered pasta for approximately 12–15 minutes or according to its package directions.
Once the noodles begin to soften, gently separate and turn them once or twice so they cook evenly and do not stick to the bottom of the pan.
Check the pasta periodically. Add more vegetable broth, ¼ cup at a time, if the noodles absorb the liquid before becoming tender.
9. Finish the sauce
Once the pasta is tender and the spinach and tomatoes have cooked down, uncover the pan.
Stir the softened Boursin cheese into the liquid until the sauce is creamy and evenly combined.
For a richer sauce or an extra-large pan of pasta, add the second package of Boursin cheese. Stir until melted.
10. Return the shrimp
Add the partially cooked shrimp and any collected juices back to the pan.
Gently toss the shrimp with the pasta and sauce. Cover and cook over low heat for another 3–5 minutes, until the shrimp are opaque and fully cooked.
Avoid overcooking the shrimp because colossal shrimp can become tough if left in the sauce too long.
11. Rest and serve
Remove the skillet from the heat and let the pasta rest uncovered for 5 minutes. The sauce will continue thickening as it rests.
Serve warm with freshly grated Parmesan cheese ,homemade garlic bread, and fresh veggies.
Instructions
2 pounds colossal shrimp peeled and deveined
1 tablespoon olive oil
2 teaspoons garlic and herb seasoning
1 teaspoon paprika
Shrimp
2 tablespoons butter
1/2 medium white onion chopped
1 tablespoon garlic paste or 4 fresh garlic cloves minced
2 tablespoons tomato paste
1/2 cup dry red wine optional
16 ounces dried pappardelle pasta
3 1/2 cups vegetable broth more as needed
2 cups heavy cream
1 teaspoon vegetable base optional
1 pint baby or grape tomatoes whole or halved
5 ounces fresh spinach
1 teaspoon garlic and herb seasoning
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes or to taste
½ teaspoon black pepper
1/4 teaspoon salt or to taste
1 package Rosemary & Black Garlic Boursin Cheese
Creamy Pappardelle
Homemade garlic bread
Fresh Veggies
Freshly grated Parmesan Cheese optional
For Serving
Creamy Boursin Shrimp Pappardelle
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This creamy shrimp pappardelle combines colossal shrimp, baby tomatoes, spinach, and wide pasta ribbons in a rich garlic and herb Boursin sauce. Everything comes together in one large pan and pairs perfectly with homemade garlic bread.
Prep Time
20 min
Cooking Time
30 min
Rest Time
5 min
Total Time
55 min
