Tomato, Boursin, and Shrimp Baked Orzo
Updated Jul 19, 2026
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Tomato, Boursin, and Shrimp Baked Orzo is a creamy twist on the viral baked feta pasta. It swaps feta for Garlic & Fine Herbs Boursin, adds tender shrimp and spinach, and bakes the orzo right in the dish so there is no need to boil it separately.
Looking for more shrimp orzo recipes? Try my One Pan Miso Butter Shrimp Scampi Orzo, One Pan Creamy Parmesan Orzo with Shrimp, or One Pot Shrimp & Grits Orzo!
🐝 Quick Look: Tomato, Boursin, and Shrimp Baked Orzo Recipe
- What it is: A creamy baked orzo with Garlic & Fine Herbs Boursin, burst cherry tomatoes, spinach, and tender shrimp. Everything, including the uncooked orzo, bakes together in a single baking dish.
- Why you’ll love it: There is no need to boil the pasta separately, making this an easy one-dish dinner with minimal prep and cleanup.
- Time: 15 minutes prep, 45 minutes cook time, 1 hour total.
- Main ingredients: Garlic & Fine Herbs Boursin, orzo, cherry tomatoes, spinach, shrimp, shallot, garlic, and chicken broth.
Why You’ll Love This Recipe
- A creamy twist on the viral baked feta pasta: Instead of feta, Garlic & Fine Herbs Boursin melts into the burst tomatoes and broth to create an even richer, creamier sauce. If you love cooking with Boursin, try my Boursin and Fig Phyllo Cups, One Pan Sun-Dried Tomato and Boursin Cheese Orzo, or One Pan Creamy Tomato Chicken Boursin Orzo next!
- Everything bakes in one dish: The uncooked orzo, Boursin, tomatoes, and broth all cook together in a single baking dish, so there is no need to boil the pasta or wash extra pots. Also try other one pot orzo recipes like Orzo alla Vodka and Spicy Italian Sausage Orzo.
- A complete meal: Tender shrimp and fresh spinach are added at the end of baking, turning the creamy orzo into an easy weeknight dinner.
- Easy to customize: Omit the shrimp and use vegetable broth for a vegetarian version, or serve the baked orzo with my Air Fryer Parmesan Crusted Chicken instead.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Garlic & Fine Herbs Boursin: Boursin melts into the chicken broth and burst tomatoes to create a rich, creamy sauce without needing heavy cream. Garlic & Fine Herbs is my favorite, but Shallot & Chive also works well.
- Orzo: The orzo bakes directly in the chicken broth, so there is no need to boil it separately.
- Cherry tomatoes: Cherry or grape tomatoes both work well. As they roast, they burst and release their juices to create a flavorful sauce.
- Shrimp: Use raw shrimp that have been peeled and deveined. Smaller shrimp may cook in less than 10 minutes, while extra-large shrimp may need a few additional minutes.
Tips and Substitutions
- Use a 9×13-inch baking dish: This allows the orzo to cook evenly in the broth. A smaller or deeper baking dish may require additional baking time.
- Thaw frozen shrimp completely: If using frozen shrimp, thaw and pat them dry before seasoning. Excess moisture can thin the sauce and prevent the shrimp from roasting properly.
- Adjust the baking time if needed: Ovens and baking dishes vary. If the orzo is still firm after 30 minutes, continue baking covered for another 5 to 10 minutes before adding the spinach and shrimp.
- Taste before serving: Depending on the broth you use, you may want to add an extra pinch of kosher salt or black pepper after stirring everything together.
- Try another Boursin flavor: Garlic & Fine Herbs is my favorite, but Shallot & Chive Boursin also works well in this recipe.
- Make it vegetarian: Omit the shrimp and substitute vegetable broth for the chicken broth. You can also serve the baked orzo with cooked chicken or salmon instead.
- Finish with fresh herbs: Garnish with chopped basil or parsley for a pop of fresh flavor before serving.
How to Make Tomato, Boursin, and Shrimp Baked Orzo
See the recipe card below for full instructions and exact amounts.
- Preheat the oven. Add the Boursin, uncooked orzo, shallot, garlic, cherry tomatoes, broth, olive oil, and seasonings to the baking dish.
- Bake. Stir in the spinach until wilted and the melted Boursin and burst tomatoes create a creamy sauce. Arrange the seasoned shrimp in an even layer on top.
- Bake again to cook the shrimp. Stir to combine.
- Stir everything together, then divide among bowls and serve.
Recipe FAQs
Yes. Thaw the shrimp completely and pat them dry before adding them to the baking dish. This helps them cook evenly and prevents excess moisture from thinning the creamy sauce.
Yes. Omit the shrimp and substitute vegetable broth for the chicken broth for a vegetarian version. You can also serve the baked orzo with cooked chicken or salmon if you prefer.
Garlic & Fine Herbs is my favorite, but Shallot & Chive also works well. Other flavors may slightly change the flavor of the finished dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through. If the orzo has absorbed much of the sauce, stir in a splash of chicken broth before reheating.
Yes, but it’s best served fresh. If making it ahead, prepare the recipe as directed, let it cool, and refrigerate. Reheat gently before serving. The orzo will continue to absorb some of the sauce as it sits.
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Tomato, Boursin, and Shrimp Baked Orzo
Equipment
Ingredients
- 1 package Garlic & Fine Herbs Boursin Cheese
- 1½ cups Orzo Pasta, uncooked
- 1 small Shallot, diced
- 4 cloves Garlic, minced
- 12 ounces Cherry Tomatoes, or grape tomatoes
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- 2 teaspoons Olive Oil
- 3 cups Chicken Broth
- 5 ounces Baby Spinach
- 1 pound Raw Shrimp, peeled and deveined
- ½ teaspoon Kosher Salt, more to taste
- ¼ teaspoon Black Pepper, more to taste
Instructions
- Preheat and assemble: Preheat the oven to 400°F. Place the block of Boursin in the center of a 9×13-inch baking dish. Scatter the uncooked orzo around the cheese, then add the shallot, garlic, and cherry tomatoes. Season with the red pepper flakes, kosher salt, and black pepper. Drizzle with the olive oil, pour in the chicken broth, and cover the baking dish tightly with foil.
- Bake the orzo: Bake for 30 minutes. Carefully remove the foil and check the consistency. If the orzo is still firm or there is a large amount of unabsorbed broth, cover again and bake for another 5 to 10 minutes.
- Stir in the spinach: Stir the baby spinach into the hot orzo until wilted. Continue stirring until the melted Boursin and burst tomatoes create a creamy sauce.
- Add the shrimp: Season the shrimp with additional kosher salt and black pepper, then arrange them in an even layer over the orzo. Return the baking dish to the oven uncovered and bake until the shrimp are opaque and cooked through, about 10 minutes.
- Serve: Serve: Stir the shrimp into the orzo, divide among bowls, and drizzle with a little extra-virgin olive oil, if desired.
Video
Notes
- Chicken broth: I prefer using no-salt-added chicken broth so you can better control the seasoning.
- Shrimp: Cooking time will vary depending on the size of your shrimp. Smaller shrimp may cook in less than 10 minutes, while extra-large shrimp may need a few additional minutes.
- Boursin: Garlic & Fine Herbs Boursin is my favorite for this recipe, but Shallot & Chive also works well.
- Vegetarian: Omit the shrimp and use vegetable broth for a vegetarian version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A true “one pan” recipe! The uncooked orzo pasta, tomatoes, shrimp, and spinach all cook directly in one baking dish. This recipe is packed with flavor and easy to make. Enjoy!
Can I swap the orzo for risotto to make this gluten free? How would that change the cooking time?
Hi Ann, I haven’t tried swapping rice for the orzo. Arborio rice (the type used for risotto) absorbs liquid differently, so I wouldn’t recommend baking it exactly as written. You could cook the rice on the stovetop per package directions, then bake the other ingredients (minus the chicken broth and orzo) as instructed. Finally, mix the cooked rice with the baked tomato, Boursin, and shrimp mixture.
this is the second time making this recipe. instead of shrimp i used cut up boneless, skinless chicken breasts and my own version of Boursin (almost 2/3 block off softened cream cheese and herbs/ spices).
SO YUMMY! Thank you
Absolutely delicious! I had to cook it about 40 min before most of the moisture was absorbed and about 15 minutes after I added the spinach and shrimp (they were very large shrimp). Our family loved it! I will definitely be making it again! Thanks for the great recipe!
Thank you so much for trying out the recipe and leaving this kind review! I’m so glad your whole family enjoyed!
Absolutely delicious! Instructions and measurements are spot on. I used butterflied shrimp and the only variance I had was 13 minutes rather than 10 minutes in the final shrimp cooking step. I always plus up garlic in any recipe and wasn’t disappointed here. One dish, so easy. Creamy and delicious! This recipe is a keeper.
I’m so happy that the recipe worked out well for you! I’m glad you found it tasty and easy to make. Thank you for leaving such a nice review! 🙂
what protein besides shrimp im allergic?
Hello! I would omit the shrimp and prepare a different protein separately. I linked my air fryer parmesan crusted chicken recipe on the recipe card because it would pair perfectly with this.
Absolutely love this easy delicious meal! it has become one of our favorites.