Creamy Boursin Garlic and Herb Shrimp Linguine Tips, FAQ & printable recipe

Tips for success

To maximize the flavor, consider tossing the cooked linguine with a small amount of olive oil before adding it to the slow cooker; this helps prevent the strands from sticking together while they wait to be added to the sauce.

If you prefer a more intense garlic flavor, you can lightly sauté the minced garlic in butter before adding it to the slow cooker, though this is optional as the slow cooking process will naturally infuse the sauce.

When garnishing, apply the lemon zest and chives just before serving to ensure they remain fresh and vibrant. The acidity from the lemon zest is essential for balancing the heavy, creamy notes of the Boursin cheese.

If you enjoy a bit of heat, a light sprinkle of red pepper flakes can be added at the end, though the original recipe focuses on the aromatic qualities of the herbs.

Variations

• Spicy Herb Shrimp: Add a teaspoon of crushed red pepper flakes to the slow cooker along with the garlic to introduce a subtle, warming heat that complements the creamy Boursin sauce beautifully.
• Spinach and Shrimp: Fold in two cups of fresh baby spinach during the final five minutes of cooking. The heat from the pasta will wilt the leaves, adding a fresh, earthy element to the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce until heated through to 165°F.

Store any leftovers in an airtight container in the refrigerator. Ensure the pasta has cooled to room temperature, but do not leave it out for more than two hours to maintain food safety. The creamy sauce may thicken significantly once chilled, so you may need to add a splash of water or broth when reheating to restore the original desired consistency.

While this dish is best served immediately, you can prepare the sauce base ahead of time by combining the ingredients in the slow cooker insert and keeping it in the refrigerator.

However, do not add the shrimp or cooked pasta until you are ready to start the slow cooking process. This ensures that the shrimp remain fresh and the pasta does not become waterlogged or overly soft before serving.

Serving ideas

Serve this pasta in shallow bowls to showcase the beautiful colors of the coral shrimp and the bright green chives. Because the dish is quite rich, it pairs exceptionally well with a side of crisp, lightly dressed salad greens or steamed vegetables like asparagus or green beans, which provide a fresh and crunchy contrast to the velvety texture of the linguine.

For a formal presentation, use a carving fork to twirl the linguine into nest-like portions in the center of the bowl, then arrange the shrimp on top.

A final dusting of freshly cracked black pepper can add another layer of flavor. Ensure the bowls are warmed slightly before serving to keep the sauce from setting too quickly once it hits the cooler surface of the plate.

Frequently asked questions

Recipe card

Creamy Boursin Garlic and Herb Shrimp Linguine

Prep 10 minCook 2 h 15 minTotal 2 h 25 minServes 4

Ingredients

• 2 wheels Garlic and Fine Herbs Boursin cheese (5.2 oz each)
• 1 pint cherry tomatoes
• 1/2 cup dry white wine
• 4 cloves minced garlic
• 2 tbsp butter
• 1.5 lb raw peeled jumbo shrimp
• 12 oz cooked linguine
• lemon zest, for serving
• chopped chives, for serving

Instructions

1. Place the two wheels of Boursin cheese into the ceramic slow cooker. Add the cherry tomatoes, dry white wine, minced garlic, and butter to the pot. These ingredients will create the foundational flavor for the creamy sauce as they melt together during the slow cooking process.
2. Cover the slow cooker and set it to cook on the LOW setting for 2 hours. This gentle heat allows the tomatoes to soften and release their juices, while the Boursin cheese melts into a smooth, luxurious sauce base with the wine and garlic.
3. Add the raw peeled jumbo shrimp and the pre-cooked linguine into the slow cooker. Toss everything gently to ensure the pasta and shrimp are evenly coated in the creamy sauce. Continue to cook for an additional 15 minutes until the shrimp reach an internal temperature of 145°F (63°C) and turn opaque coral.
4. Transfer the creamy shrimp linguine into shallow pasta bowls using a carving fork. Garnish each serving with a sprinkle of fresh lemon zest and chopped chives to brighten the rich, herb-infused flavors before serving immediately.

Contains: gluten, crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.