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

• ½ cup feta cheese, crumbled

• ⅓ cup sun-dried tomatoes in oil, finely chopped

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

• 1 pint cherry tomatoes

• ¼ small yellow onion or shallot, thinly sliced

• 3 cloves garlic, minced

• 3 tablespoons olive oil

• ½ teaspoon red pepper flakes (optional)

• ½ teaspoon Italian seasoning

• Salt & pepper, to taste

• 1 (12 oz) box rotini pasta

• 1 to 1½ cups fresh spinach

• Zest of 1 lemon

• ½ cup reserved pasta water

Sun-Dried Tomato Marinade (Toss with Shrimp)

Mix together:

• ⅓ cup finely chopped sun-dried tomatoes

• 1 tablespoon sun-dried tomato oil

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• ½ teaspoon 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 ½-1 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!