Spaghetti with Broad Beans and Shrimp

Serves 4


  • 400g spaghetti
  • 200g shelled broad beans
  • 200g shelled, cooked shrimp
  • 100g Boursin® Garlic and Fine Herbs
  • 2 tablespoons crème fraîche
  • 1 tablespoon lemon juice
  • Salt and Pepper


  • Cook the spaghetti for about 8 minutes or until it is “al dente”.
  • While the spaghetti is cooking, cook the beans for 5 minutes in a saucepan with 200ml of water, the olive oil, and a pinch of salt.
  • Add the Boursin, crème fraîche, lemon juice, and a little pepper.
  • Stir over low heat until the sauce is creamy.
  • Add the shrimp to the sauce and heat through for 1 minute.
  • Drain the pasta and mix with the sauce.
  • Serve piping hot.