Tuesday, July 22, 2014

Boursin Shrimp over Zucchini "Pasta"

With all the summer squash around, we have been making this zucchini "pasta" a lot, with varied toppings. This is so quick to put together and the fresh zucchini really gives this "pasta' flavor.

4 medium zucchini, made into noodles using a spiral slicer, knife, or vegetable peeler
Boursin Shrimp over Zucchini "Pasta"
1 Tablespoon olive oil
1/2 sweet onion, diced
2 Tablespoons, red bell pepper, diced
1 teaspoon jalapeno, diced (optional)
3 ounces Boursin garlic and fine herb cheese, at room temp.
1 teaspoon salt and fresh ground pepper, to taste
1/4 cup water, if needed
1 dozen shrimp, cooked
1 dozen baby tomatoes, halved
1 Tablespoon green onion, finely sliced
2 teaspoons basil, sliced

In a large saute pan, over medium heat, add onion to olive oil and cook until softened. Add peppers and cook about 2 minutes. Add Boursin cheese to mixture, stirring until melted.
Stir in the zucchini, salt and pepper to the "sauce." Adding water as needed to thin. Cook about 2 minutes. Remove from heat.

Divide into two serving bowls, top with shrimp, tomatoes, green onion, and basil.

Note: Shrimp
Place raw shrimp on a foil lined baking sheet, toss with 1 Tablespoon olive oil, and sprinkle with salt and pepper. Place in a 400F oven and roast until cooked, about 5-8 minutes. Squeeze a 1/2 lemon over shrimp and serve.

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