Creamy Baked Boursin Shrimp Pasta with Spinach & Sun-Dried Tomato Marinade
Servings 4 servings
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- 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.
- 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.
- Bake for 25 minutes, or until shrimp are pink and fully cooked.
- Cook rotini pasta while it bakes. Reserve ½-1 cup of the pasta water.
- 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.
- 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.