Best Zoodles With Boursin And Shrimp Recipe

Shrimp, Boursin cheese, garlic, and fresh herb zoodles are delicious appetisers. Prepare everything before cooking—zucchini “noodles” and pre-cooked shrimp save time. This goes well with toasted bread and tossed salad.  


– 2 tablespoons olive oil, divided – 2 tablespoons unsalted butter, divided – 3 zucchini, cut into noodle-shaped strand – salt and freshly ground black pepper to taste – 8 ounces white mushrooms, cleaned and sliced – 1 pound cherry tomatoe – 1/3 cup diced shallot – 3 cloves garlic, minced – 1/2 cup dry white wine – 1/2 teaspoon red pepper flakes, or to taste – 1 (5.3-ounce) package Gournay cheese (such as Boursin® Garlic and Fine Herbs flavor) – 3 cups fresh spinach, coarsely chopped – 1 pound cooked, shelled medium shrimp – 2 tablespoons chopped fresh parsley – fresh parsley sprigs for garnish (optional)



In a large nonstick skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat.  


When butter is hot and boiling, add zucchini noodles and toss constantly until heated through, 2–3 minutes. Add salt and black pepper. Keep heated from the skillet.  


Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter to the skillet. Reduce heat to medium and add mushrooms. Cook for 3 minutes, stirring often.  


Cook cherry tomatoes for 3 minutes, stirring constantly. Cook 3 more minutes with diced shallots. Add garlic and sauté 30 seconds, then add wine and red pepper flakes.  


Stir Boursin into the skillet for 2 minutes to melt. Add chopped spinach and simmer for 1 minute to wilt.  


Add cooked shrimp and fresh parsley to zucchini noodles in the skillet and toss to mix. Cook shrimp for 2 minutes until warm. If preferred, add fresh parsley sprigs and serve warm.  


Easy Cilantro Lime Chicken Recipe