Boursin Pasta with Shrimp

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How to make boursin pasta: Blend boursin cheese with milk for a creamy sauce, sauté shrimp and vegetables, then toss with high-protein pasta for a restaurant-quality dinner ready in under 30 minutes with a whopping 50g+ protein per serving. Sounds like a plan, doesn’t it?

Looking for a quick weeknight dinner that doesn’t compromise on protein or flavor? This boursin pasta recipe delivers everything you need in one delicious bowl. As someone who specializes in creating healthyish recipes for two that prioritize high protein content, I’m excited to share this protein-packed pasta dish that combines protein-rich pasta with creamy boursin cheese, tender shrimp, and nutrient-dense vegetables. Kind of the perfect, satisfying meal!

This boursin and pasta creation starts with a high-protein pasta base and builds layers of protein with creamy boursin cheese, skim milk, and succulent shrimp. Each serving delivers an impressive amount of protein while maintaining the comforting, creamy texture you crave from a pasta dish. I work with boursin cheese regularly in my recipes, and if you love this combination, you’ll definitely want to check out my boursin cheese stuffed mushrooms and boursin cheese dip with honey, pistachios and cherries.

Ingredients and Their Health Benefits

This boursin cheese and pasta recipe features ingredients that not only taste amazing together but also provide significant nutritional benefits:

Boursin with Garlic and Herbs

The star of this boursin pasta sauce, this creamy cheese provides protein and calcium while adding rich, herbaceous flavor that eliminates the need for heavy cream.

Skim Milk

Creates a lighter version of the boursin cheese pasta sauce while still providing protein and calcium without the saturated fat of heavy cream.

Sun Dried Tomatoes in Oil

Concentrated flavor powerhouses that add lycopene, an antioxidant that may support heart health and provide anti-inflammatory benefits.

Garlic

Beyond flavor, garlic contains compounds that may support immune function and cardiovascular health.

Shallot

Provides subtle onion flavor while contributing antioxidants and compounds that may support heart health.

Shrimp

The protein superstar of this dish! Shrimp provides about 20 grams of protein per 3-ounce serving with only 60 calories according to nutrition data from Baton Rouge Clinic and WebMD. Shrimp is also rich in omega-3 fatty acids and contains the antioxidant astaxanthin, which may promote heart and brain health as noted by Healthline. It’s also one of my favorite foods so you’ll see it highlighted in many of my recipes like my grilled scampi style shrimp and my Mediterranean shrimp and tzatziki pitas.

Mushrooms

These umami-rich vegetables are low in calories but high in nutrients, including potassium, selenium, and B vitamins that support energy metabolism.

Baby Spinach

Spinach is rich in iron, vitamins C and E, potassium, and magnesium, and can help support immune function according to Medical News Today. Spinach is also a good source of vitamins A, C and B9 (folate) as reported by the American Heart Association.

High Protein Pasta

The foundation of any great boursin pasta dish, high-protein pasta varieties made from beans, lentils, or peas can contain 2-3 times more protein than traditional wheat pasta. I’ve used a new find, Brami Protein Pasta which is made of Italian Wheat and Lupini Superbeans. I found it at WholeFoods and really like it a lot. A serving has a whopping 21 grams of protein and 9 gram of fiber. Talk about filling. Did I mention, it is also darn good with great texture? It has made it into my regular rotation! Check out some of my other high protein pasta options below.

Pine Nuts

These buttery nuts add healthy fats, protein, and magnesium while providing a delightful crunch contrast to the creamy sauce.

Fresh Herbs

Whether you choose parsley, basil, or chives, fresh herbs provide antioxidants and bright flavor that elevate the entire dish.

Kosher Salt and Freshly Ground Black Pepper

Essential for enhancing all the flavors in this boursin and pasta recipe.

What You’ll Need (Equipment)

To make this boursin pasta recipe successfully, gather these essential kitchen tools:

Large pot for boiling pasta (at least 6-quart capacity)
Large skillet (12-inch works best for accommodating all ingredients)
Small skillet for toasting pine nuts
Small food processor or blender for creating smooth boursin sauce
Colander for draining pasta
Sharp chef’s knife for chopping vegetables
Cutting board
Wooden spoon or spatula for stirring
Small bowl for holding toasted pine nuts
Measuring cups and spoons

Ingredient Substitutions

This boursin recipe pasta is wonderfully adaptable to your preferences and what you have on hand. I also love that you can lighten it up like I did with the use of skim milk, or go rich and decadent with cream.

Milk Options

Whole milk: Creates a richer, creamier boursin pasta sauce
Low-fat milk: A good middle ground between skim and whole milk
Heavy cream: For an ultra-indulgent version (though this increases calories significantly)
Half and half: Provides creaminess without the heaviness of full cream

Fresh Herbs

Chives: Mild onion flavor that pairs beautifully with boursin
Basil: Classic Italian herb that complements the tomatoes
Thyme: Earthy, aromatic herb that works well with mushrooms
Parsley: Bright, fresh flavor that lightens the rich sauce

Protein Alternatives

Chicken: Substitute boneless, skinless chicken thighs or breasts cut into bite-sized pieces for the shrimp. This makes it a boursin pasta chicken variation that’s equally delicious. In a rush? Add some shredded rotisserie chicken to the mix and just heat it through.

High Protein Pasta Types

I’ve tried so many and I’ve honestly liked most of them. I used the Brami pasta in this recipe, but I’ve given you recommendations below on other high protein alternative pasta that I really liked.

Bean pasta: Made from black beans, chickpeas, or white beans. Barilla makes a good chickpea pasta and I can find it at my grocery store, as does Banza.
Pea pasta: Green or yellow pea-based varieties. ZenB yellow pea pasta is surprisingly good and comes in a variety of shapes.
Lentil pasta: Red or green lentil options. Veggipasta makes a good red lentil rotini pasta that I like too.
Edamame pasta: Made from edamame beans for extra protein. The Only Bean makes an edamame spaghetti worth a try.

How to Make Boursin Pasta

This boursin cheese alternative to heavy cream-based sauces creates a lighter yet satisfying pasta dish that comes together in about 30 minutes.

Step 1: Bring a large pot of very well-salted water to a boil. Cook the high-protein pasta one minute shy of the package instructions – it will finish cooking in the sauce, ensuring perfect texture. While the water heats, add the Boursin cheese and skim milk to a small food processor or blender and blend until completely smooth. This creates your boursin pasta sauce base.

Step 2: In a small skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently until they’re lightly browned in spots. Watch carefully as pine nuts can go from perfectly toasted to burnt very quickly. Remove from heat and transfer to a small bowl. Chop your garlic, shallots and sundried tomatoes. Pull together your ingredients so you are ready to cook!

Step 3: Heat the tablespoon of sun-dried tomato oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the hot skillet. Cook for approximately one minute per side – the shrimp should just start to turn pink but won’t be fully cooked through yet. They’ll finish cooking in the sauce, preventing them from becoming tough and rubbery. Remove to a plate.

Step 4: Using the same skillet (don’t clean it – those shrimp bits add flavor!), add the chopped sun-dried tomatoes, minced garlic, and diced shallots. Stir constantly for about one minute until fragrant and the aromatics have softened.

Step 5: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to develop golden-brown edges, about 5-8 minutes. Once they begin browning, season with salt and pepper. Pour in the boursin-milk mixture and bring to a gentle simmer. Add the baby spinach and let it wilt for about 30 seconds – it will reduce dramatically in volume.

Step 6: Return the partially-cooked shrimp to the skillet along with the drained pasta. Toss everything together, ensuring the pasta and shrimp are well-coated in the creamy boursin cheese pasta sauce. The pasta will absorb some of the sauce while finishing its cooking process. Stir in most of the toasted pine nuts, reserving some for garnish. Taste and add salt and pepper if needed.

Step 7: Divide between two shallow pasta bowls and garnish with the remaining pine nuts and fresh herbs. Serve immediately while hot.

Pro Tips for Perfect Boursin Pasta

Salt your pasta water generously – it should taste like seawater. This is your only chance to season the pasta itself.

Don’t overcook the shrimp – they continue cooking in the hot sauce, so slightly underdone in the pan equals perfectly cooked in the final dish.

Save pasta water – reserve 1/2 cup before draining. The starchy water helps bind the sauce if it looks too thick. This is a chef’s trick. Yes, you can add more milk, but the starchy water does the trick.

Toast pine nuts carefully – they go from golden to burnt in seconds. Remove from heat as soon as you see light browning.

Use room temperature boursin – it blends more easily with the milk when it’s not ice-cold from the fridge.

Prep everything first – this dish comes together quickly once you start cooking, so have all ingredients chopped and ready.

Troubleshooting Common Issues

Sauce looks broken or grainy? Whisk in a tablespoon of hot pasta water and reduce heat. The starch will help emulsify the sauce.

Shrimp are rubbery? They were likely overcooked. Next time, remove them earlier – they should just turn pink on the outside.

Pasta seems dry? Add a splash of pasta cooking water or milk to loosen the sauce consistency.

Pine nuts burned? Lower the heat and watch constantly – pine nuts need gentle toasting over medium-low heat. NOTE: If they burned, throw them out. They cannot be saved. Start over with a new batch. The last thing you want are burned nuts on your pasta.

Sauce is too thin? Let it simmer for an extra minute to reduce, or add a bit more boursin cheese.

Mushrooms are watery? Don’t crowd them in the pan, and make sure they cook long enough to release and evaporate their moisture. Don’t salt until they are browned.

Make-Ahead Tips

While this boursin pasta recipe is best enjoyed fresh, you can do some prep work ahead of time. Prepare all your ingredients – blend the boursin sauce, chop vegetables, and clean the shrimp up to a day in advance. Store everything separately in the refrigerator. The actual cooking process is quick enough that I don’t recommend fully preparing this dish ahead of time, as the pasta can become mushy and the shrimp tough when reheated.

Storing Leftovers

Store any leftover boursin and pasta in the refrigerator for up to 3 days in an airtight container. When reheating, add a splash of milk or broth to help restore the creamy consistency, as the sauce may separate slightly when chilled. Reheat gently in the microwave or on the stovetop over low heat, stirring frequently. Note that reheated shrimp may be slightly less tender than when freshly cooked.

Frequently Asked Questions

Can I use regular pasta instead of high-protein pasta?

Absolutely! While high-protein pasta boosts the nutritional profile, any short pasta shape like penne, rigatoni, or shells will work beautifully with this boursin pasta sauce.

What's the best boursin cheese alternative if I can't find it?

Mix 4 oz of cream cheese with 2 tablespoons of softened butter, 2 minced garlic cloves, and 2 tablespoons of mixed fresh herbs (or 2 teaspoons dried herbs).

Can I make this boursin pasta chicken instead of shrimp?

Yes! Use 8-10 oz of boneless chicken (thighs or breasts) cut into bite-sized pieces. Cook the chicken pieces for 2-3 minutes per side until golden before removing from the pan.

How do I prevent the boursin sauce from breaking?

Keep the heat at medium or below once you add the boursin mixture, and blend the cheese and milk thoroughly before adding to the pan. If it does separate, whisk in a tablespoon of pasta cooking water.

Can I use frozen shrimp?

Yes, just make sure to thaw completely and pat very dry before cooking. Excess moisture can cause the oil to splatter and prevent proper browning.

Is this boursin cheese and pasta recipe gluten-free?

It can be if you use gluten-free high-protein pasta. Many bean and lentil-based pastas are naturally gluten-free.

Can I double this recipe for a family dinner?

Absolutely! You may need to use a larger skillet or cook in batches, but all the proportions scale up perfectly.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce and shrimp beautifully.

How spicy is this dish?

This recipe is mild with no heat. Add red pepper flakes with the garlic and shallots if you prefer some spice.

Try This Recipe and Share Your Results!

Did you make this boursin pasta with shrimp? I’d love to hear how it turned out! Did you make any substitutions? Leave a comment below and let me know what variations you tried or how you customized it for your family. Your feedback helps me create even better high-protein recipes for busy home cooks.

If you enjoyed this protein-packed pasta dish, you’ll definitely want to try some of my other high-protein pasta recipes that are perfect for satisfying dinners:

Each of these recipes delivers the same commitment to high protein content while creating restaurant-quality flavors you can easily make at home. Happy cooking!

Easy 30-Minute Boursin Pasta with Shrimp Recipe (High Protein!)