Hot Honey and Roasted Garlic Shrimp Pasta Bake
Table of contents
Intro
When I want a creamy pasta dinner without a lot of hands-on work, a no-boil pasta bake is one of my favorite things to make. This Hot Honey and Roasted Garlic Shrimp Pasta Bake starts with a block of Boursin, uncooked gemelli, cherry tomatoes, sun-dried tomatoes, and garlic. Everything bakes together in broth and cream while the oven does most of the work.
The hot honey and roasted garlic cheese adds a little sweetness and mild heat without overpowering the dish. Once the pasta is perfectly al dente, everything gets stirred together into a thick, creamy sauce before adding fresh spinach and seasoned skillet shrimp. Finish it with Parmesan and a sprinkle of red pepper flakes, grab some garlic breadsticks, and that’s all there is to it!
Check out these other great recipes while you are here!
Dump and Bake Boursin Orzo with Smoked Sausage
Creamy Boursin Chicken Orzo Bake
Creamy Boursin Salmon Pasta Bake
One-Pot Cheesy Chicken and Broccoli Orzo
Creamy Tortellini with Smoked Sausage and Boursin Cheese
Creamy Garlic and Herb Spaghetti
Why You’ll Love This Recipe
- No boiling the pasta first. The gemelli cooks right in the baking dish, absorbing flavor from the broth, cream, cheese, and tomatoes.
- Most of the cooking time is hands-off. Cook the shrimp during the last few minutes of baking so everything is ready around the same time.
- A little sweet heat. The hot honey flavor is subtle, and the finished dish has mild heat.
- Thick, creamy sauce. The softened Boursin mixes with the cream and cooking liquid to coat every twist of pasta.
- Makes 4–6 servings. Enjoy generous portions or serve it with bread and a salad to stretch it a little further.
Ingredients You’ll Need
- Boursin Hot Honey & Roasted Garlic cheese – One 5.3-ounce package forms the base of the sauce. Another Boursin flavor can make a savory variation, but it won’t have the same hot honey flavor.
- Uncooked gemelli pasta – The twists hold onto the creamy sauce. This recipe was tested with gemelli; other shapes may require adjustments to the liquid or baking time.
- Cherry tomatoes – Halved cherry tomatoes soften as they bake and add flavor to the sauce. Use red tomatoes or a colorful medley.
- Sun-dried tomatoes – Use oil-packed, julienne-cut tomatoes. There’s no need to chop them. Lift them from the oil to measure, reserving a little oil for cooking the shrimp.
- Minced garlic – Adds garlic flavor throughout the pasta and sauce.
- Chicken broth – Provides the liquid the pasta needs to cook. Vegetable broth can be substituted.
- Heavy cream – Gives the sauce its rich, creamy consistency. Thinner dairy substitutions may change the result.
- Medium raw shrimp – Peeled and deveined. If using frozen shrimp, thaw completely and pat dry.
- Olive oil – Helps the seasonings coat the shrimp.
- Roasted garlic seasoning – Use your favorite blend, adjusting the amount if it’s particularly salty.
- Smoked paprika – Adds smoky flavor and color to the shrimp.
- Butter and sun-dried tomato oil – Used together to cook the shrimp.
- Fresh baby spinach – Remove the stems and roughly chop before stirring into the hot pasta.
- Salt and black pepper – Add to taste after everything is combined.
- Grated Parmesan and red pepper flakes – Optional toppings for serving.
How to Make Hot Honey and Roasted Garlic Shrimp Pasta Bake
Assemble the pasta bake
Preheat your oven to 400°F (200°C).
Place the unwrapped Boursin cheese in the center of a 9 × 13-inch baking dish. Spread 3 cups of uncooked gemelli pasta around the cheese, then add the halved cherry tomatoes, sun-dried tomatoes, and minced garlic.
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.
Cover and bake
Cover the baking dish with an oven-safe lid or tightly seal it with aluminum foil.
Bake for 40–45 minutes, until the pasta is al dente. Mine was just right at about 45 minutes.
Cook the shrimp
With about 7 minutes of baking time remaining, pat the shrimp dry and place them in a bowl. Toss with the olive oil, roasted garlic seasoning, and smoked paprika.
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, just until opaque and cooked through. Adjust the time for your shrimp’s size, and cook in batches if needed.
Transfer the shrimp to a plate.
Stir everything together
Remove the pasta from the oven and carefully uncover. Stir thoroughly until the softened cheese is fully incorporated and the sauce is creamy.
Stir in the chopped baby spinach until wilted, then fold in the cooked shrimp. Taste and season with salt and black pepper as needed.
Serve with grated Parmesan and red pepper flakes, if desired.
Tips for the Best Results
- Measure the pasta dry. The amount of liquid is intended for 3 cups of uncooked gemelli.
- Keep the dish tightly covered. Trapping the moisture helps the pasta cook without losing too much liquid.
- Check for doneness. Pasta brands and ovens vary. Mine took about 45 minutes to reach a perfect al dente texture.
- Pat the shrimp dry. This helps them sear instead of steam.
- Avoid crowding the skillet. Keep the shrimp in a single layer, cooking in batches if necessary.
- Cook the shrimp near the end. Stirring them in after baking keeps them from spending too long in the heat.
- Mix the cheese in thoroughly. The sauce comes together once the softened Boursin is stirred into the pasta. I didn’t need any additional liquid.
- Taste before adding salt. The cheese, broth, and roasted garlic seasoning already contribute salt.
Storage, Reheating, and Freezing
Refrigerator: Refrigerate leftovers promptly in an airtight container and use within 3–4 days.
Microwave: Add a small splash of milk or broth, cover loosely, and heat in short intervals, stirring gently until heated through. I reheated mine with a little milk, which helped loosen the thickened sauce.
Stovetop: Add the pasta to a skillet or saucepan with a splash of milk or broth. Warm over low to medium-low heat, stirring gently until heated through. Avoid prolonged cooking so the shrimp stay tender.
Freezing: This dish is best fresh or reheated from the refrigerator. I haven’t tested freezing it. Cream sauces can separate, pasta can soften, and shrimp can become firmer after freezing and reheating.
Serving Suggestions
I served this with garlic breadsticks, grated Parmesan, and red pepper flakes. The breadsticks are perfect for getting the last bit of creamy sauce off the plate.
A simple green salad with a tangy dressing would also be good alongside it. For a vegetable side, try roasted asparagus or green beans.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Hot Honey and Roasted Garlic Shrimp Pasta Bake
Ingredients
- 1 package 5.3 ounces Boursin Hot Honey & Roasted Garlic cheese, unwrapped
- 3 cups uncooked gemelli pasta
- 1 pint cherry tomatoes halved
- ½ cup oil-packed julienne-cut sun-dried tomatoes lifted from the oil
- 2 tablespoons minced garlic
- 2½ cups chicken broth
- 1 cup heavy cream
- 1 pound medium raw shrimp peeled and deveined
- 1-2 teaspoons teaspoons olive oil
- 1 tablespoon roasted garlic seasoning adjusted to taste
- 2 teaspoons smoked paprika
- 1 teaspoon oil reserved from the sun-dried tomatoes
- 1 tablespoon butter
- 2 cups fresh baby spinach stems removed and roughly chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- With about 7 minutes remaining, pat the shrimp dry. Toss with the olive oil, roasted garlic seasoning, and smoked paprika.
- 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.
- Carefully uncover the pasta and stir thoroughly until the cheese is fully incorporated and the sauce is creamy.
- Stir in the spinach until wilted, then fold in the cooked shrimp. Taste and season with salt and black pepper.
Notes
Recipe Notes
- This recipe was tested with gemelli. Other pasta shapes may need adjustments to the liquid or baking time.
- Roasted garlic seasoning blends vary in saltiness; adjust the amount to suit your blend.
- The finished sauce is thick and creamy, with subtle hot honey flavor and mild heat.
- Add a splash of milk or broth when reheating leftovers.
Estimated Nutrition
Per serving, based on 6 servings:Calories: 590 kcal | Carbohydrates: 51 g | Protein: 28 g | Fat: 30 g Nutrition is an estimate and will vary by ingredient brands and portion size. This estimate assumes approximately 12 ounces of dry pasta for the 3 cups and excludes optional toppings and breadsticks. If divided into four portions, each serving contains approximately 1.5 times these amounts.
Frequently Asked Questions
Is this pasta bake spicy? – It has mild heat. The hot honey flavor is noticeable but subtle once combined with the pasta, broth, and cream. Add red pepper flakes to individual servings for more heat.
Do I need to boil the pasta first? – No. Add the gemelli uncooked so it absorbs the liquid as it bakes. Precooking it would change the liquid balance and finished texture.
Can I bake the raw shrimp with the pasta? – For this method, cook the shrimp separately near the end and stir them in after baking. Shrimp cook much faster than the dry pasta and would overcook during the full baking time.
Can I use frozen shrimp? – Yes. Thaw completely, peel and devein if necessary, and pat dry before seasoning.
Can I use another pasta shape? – Gemelli is the tested shape. Other short pasta shapes may work, but the baking time and liquid needs can vary. The same cup measurement of another shape may also contain a different amount of pasta.
What if I can’t find this Boursin flavor? – Garlic & Fine Herbs Boursin could make a savory variation, but it won’t have the same sweetness and mild heat. I haven’t tested an exact substitute for the Hot Honey & Roasted Garlic flavor.
Can I assemble this ahead of time? – For the tested method, assemble just before baking. You can halve the tomatoes and prepare the spinach ahead, keeping them refrigerated separately. Letting uncooked pasta sit in the liquid for hours can change its texture and cooking time.
