2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
3 zucchini, cut into noodle-shaped strands
salt and freshly ground black pepper to taste
8 ounces white mushrooms, cleaned and sliced
1 pound cherry tomatoes
1/3 cup diced shallots
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)
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat in a large nonstick skillet.
When the butter is hot and bubbling, add zucchini noodles and cook, stirring frequently, until heated through, 2 to 3 minutes. Season with salt and black pepper. Remove from the skillet and keep warm.
To the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter. Reduce heat to medium and add mushrooms. Stir frequently and cook about 3 minutes.
Add cherry tomatoes and cook about 3 minutes, stirring often. Add diced shallots and cook about 3 minutes more. Stir in garlic, and cook about 30 seconds, and then add wine and red pepper flakes.
Add Boursin to the skillet and stir until melted, about 2 minutes. Stir in chopped spinach and cook until slightly wilted, about 1 minute.
Return zucchini noodles to the skillet, add cooked shrimp and fresh parsley, and stir until well combined. Cook until shrimp is heated through, about 2 minutes. Garnish with fresh parsley sprigs, if desired, and serve warm.
