Tomato, Boursin, and Shrimp Baked Orzo
Everything, including the uncooked orzo, bakes together in a single baking dish for this creamy Tomato Boursin and Shrimp Baked Orzo. Garlic & Fine Herbs Boursin melts into the burst cherry tomatoes to create a rich, creamy sauce with tender shrimp and spinach.
Servings: 4
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
Calories: 369kcal | Carbohydrates: 52g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1031mg | Potassium: 826mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3984IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 3mg
