Creamy Shrimp and Tomato Pasta
This creamy shrimp and tomato pasta combines tender farfalle, plump shrimp, and a silky sauce made with Boursin cheese and fresh tomatoes, ready in under 30 minutes for a restaurant-quality weeknight dinner.
This creamy shrimp and tomato pasta combines tender farfalle, plump shrimp, and a silky sauce made with Boursin cheese and fresh tomatoes, ready in under 30 minutes for a restaurant-quality weeknight dinner.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cook pasta according to package directions. Before draining, reserve about 1/2 cup of the pasta water.
While pasta is cooking, season shrimp with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the halved cherry tomatoes and season with black pepper. Cook, stirring occasionally, until the tomatoes begin to soften and break down.
Use a masher or the back of a spoon to gently crush the tomatoes to release their juices.
Stir in the tomato puree and fresh basil.
Add the entire block of Boursin cheese to the center of the sauce.
Pour in the reserved pasta water and stir continuously until the cheese melts and a creamy sauce forms.
Add the cooked and drained pasta to the skillet with the sauce.
Return the cooked shrimp to the skillet.
Toss everything together until the pasta and shrimp are fully coated in the creamy sauce.
Top with grated Parmesan cheese and serve immediately.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of pasta water or cream to restore sauce consistency.
Yes. Thaw completely and pat dry with paper towels before cooking to ensure proper browning and prevent the sauce from becoming watery.
Substitute with cream cheese plus 1 tsp Italian seasoning, or use fresh goat cheese for a tangier flavor. Both will create a creamy sauce.
Prepare the sauce and refrigerate up to 2 days. Cook the pasta and shrimp fresh just before serving, then combine with reheated sauce.
Shrimp cook quickly — they're ready when they turn opaque and form a light C-shape, usually 2-3 minutes per side. Overcooked shrimp becomes rubbery.
Pasta water's starch helps emulsify and thicken the cream sauce while binding it to the pasta, creating a cohesive dish.
