Ingredients
30 ml olive oil, divided
30 ml unsalted butter, divided
3 medium zucchinis, spiralized
salt and freshly ground black pepper to taste
225 g white mushrooms, cleaned and sliced
450 g cherry tomatoes
80 ml diced shallots
3 cloves garlic, minced
120 ml dry white wine
2.5 ml red pepper flakes, or to taste
150 g Boursin Garlic and Fine Herbs cheese
720 ml fresh spinach, coarsely chopped
450 g cooked shelled medium shrimp
30 ml chopped fresh parsley
Fresh parsley sprigs for garnish (optional)
Directions
Step 1
In a large nonstick skillet over medium-high heat, add 15 ml of olive oil and 15 ml of unsalted butter.
Step 2
Once the butter is hot and bubbling, add the zucchini noodles and cook, stirring frequently, until heated through (about 2-3 minutes). Season with salt and black pepper. Remove from the skillet and keep warm.
Step 3
In the same skillet, add the remaining 15 ml of olive oil and 15 ml of unsalted butter. Reduce the heat to medium and add the mushrooms. Stir frequently and cook for about 3 minutes.
Step 4
Add the cherry tomatoes and cook for about 3 minutes, stirring often. Then, add the diced shallots and cook for an additional 3 minutes. Stir in the garlic and cook for about 30 seconds. Pour in the wine and add the red pepper flakes.
Step 5
Add the Boursin cheese to the skillet and stir until melted (about 2 minutes). Stir in the chopped spinach and cook until slightly wilted (about 1 minute).
Step 6
Return the zucchini noodles to the skillet, add the cooked shrimp and fresh parsley, and stir until well combined. Cook until the shrimp is heated through (about 2 minutes). Garnish with fresh parsley sprigs, if desired, and serve warm.