Hot Honey and Roasted Garlic Shrimp Pasta Bake
No-boil gemelli pasta bakes with Hot Honey & Roasted Garlic Boursin, cherry tomatoes, sun-dried tomatoes, broth, and cream, then gets tossed with fresh spinach and seasoned skillet shrimp. A thick, creamy pasta dinner with subtle sweetness and mild heat.
Ingredients
- 1 package5.3 ounces Boursin Hot Honey & Roasted Garlic cheese, unwrapped
- 3 cupuncooked gemelli pasta
- 1 ptCherry Tomatoes, halved
- 0.5 cupoil- julienne-cut sun-dried tomatoes (lifted from the oil), packed
- 2 tbspGarlic, minced
- 2.5 cupChicken Broth
- 1 cupHeavy Cream
- 1 lbmedium raw shrimp ( and ), peeled deveined
- 1 tspOlive Oil
- 1 tbsproasted garlic seasoning (adjusted ), to taste
- 2 tspSmoked Paprika
- 1 tspoil reserved from the sun-dried tomatoes
- 1 tbspButter
- 2 cupfresh baby spinach (stems removed ), roughly chopped
- Salt and Pepper, to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Place the Boursin in the center of a 9 × 13-inch baking dish. Spread the uncooked gemelli around it, then add the cherry tomatoes, sun-dried tomatoes, and garlic.
- 3
Pour in the chicken broth and heavy cream. Gently stir the ingredients around the cheese, leaving the block in the center. Press the pasta into the liquid as much as possible.
- 4
Cover with an oven-safe lid or tightly seal with aluminum foil. Bake for 40–45 minutes, until the pasta is al dente. Mine took about 45 minutes.
- 5
With about 7 minutes remaining, pat the shrimp dry. Toss with the olive oil, roasted garlic seasoning, and smoked paprika.
- 6
Heat the reserved sun-dried tomato oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, until opaque and cooked through. Cook in batches if needed. Transfer to a plate.
- 7
Carefully uncover the pasta and stir thoroughly until the cheese is fully incorporated and the sauce is creamy.
- 8
Stir in the spinach until wilted, then fold in the cooked shrimp. Taste and season with salt and black pepper.