I’m not very inventive when it comes to naming dishes—case in point—but I care a lot about how they taste. If it’s delicious, the name doesn’t matter.
I made this dish one evening on a whim for my husband and his parents. My kids usually prefer very simple pasta, but I sometimes crave the version I grew up with: pasta tossed with sauce and peas. That night I wanted to elevate it a bit, so I added shrimp and Boursin cheese for a creamy, flavorful finish.
This is a quick, throw-together pasta that’s easy to adapt. If you don’t have shrimp, use leftover cooked chicken or sliced sausage. I don’t always keep Boursin on hand, but it was on sale and close to its best-by date, so I stirred it into the tomato sauce to save it from going to waste. The result was a hit at our table and something I’ll make again soon.
Pasta with Creamy Shrimp, Tomatoes and Peas
- Author: Aggie’s Kitchen
- Category: Fish
- Method: Stovetop
Ingredients
- 1 box whole wheat penne or spiral pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 onion, chopped
- 2 (15 oz) cans diced Italian or fire-roasted tomatoes (or one of each)
- 1 cup frozen peas
- 1/2 round Boursin cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain and set pasta aside.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Pat the shrimp dry, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove the shrimp and set aside, leaving any flavorful juices in the pan.
- Add the minced garlic and chopped onion to the same skillet and sauté over medium heat for about 5 minutes, until the onion is soft and fragrant. Stir in the diced tomatoes and simmer 5–7 minutes. Add the frozen peas and stir to combine.
- Return the cooked shrimp and drained pasta to the skillet. If the tomato mixture seems dry, add a splash of the reserved pasta water to loosen the sauce. Reduce heat to low and stir in the Boursin cheese until it melts and creates a creamy sauce that coats the pasta.
- Taste and adjust seasoning with salt and pepper. Serve immediately, optionally topped with red pepper flakes and freshly grated Parmesan.
Enjoy!