CREAMY HERBY SHRIMP, TOMATO, AND ZUCCHINI PASTA
2 tablespoons olive oil
2 cups leeks, chopped
6 garlic cloves, chopped
2 small-medium zucchinis, cut into ¼” half moons
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
1 ½ teaspoons black pepper
1 cup dry white wine
2 cups heavy cream
1 5.2 ounce package Boursin garlic and herb cheese
½ cup grated parmesan cheese (plus more for garnish)
1 pint cherry or grape tomatoes, cut in half
1 pound raw shrimp (16/20 count), peeled and deveined
¼ cup fresh basil leaves, chopped (plus more for garnish)
1 pound pasta, cooked al dente to package directions
Heat the olive oil in a large deep skillet over medium high heat. Add the leeks and garlic and cook until soft and fragrant, about 5 minutes, stirring frequently.
Add the zucchini, Italian seasoning, salt, and pepper to the pan and cook for another 3-4 minutes, until zucchini begins to brown. Add the wine to the pan and cook for 5 minutes until the wine is reduced by half. Add the heavy cream and cook for 10 minutes, stirring frequently. until the sauce is reduced and slightly thickened.
Add the Boursin, parmesan, tomatoes, and shrimp to the sauce. Cook, stirring, until a smooth thick sauce forms and the shrimp are pink and curled, about 4-5 minutes. Add the basil leaves and pasta. Toss well to coat.
Serve hot in bowls garnished with more basil and grated parmesan.