ZOODLES IN SHRIMP AND CORN HERBY CREAM SAUCE
2 medium zucchinis, about 2 pounds
6 tablespoons olive oil, divided
4 ears corn on the cob, shucked (or 2 cups frozen corn, thawed)
1 pound large shrimp, peeled and deveined
8 cloves garlic, chopped
1 small onion, chopped
2, 5.2 ounce packages Boursin garlic and herb cheese
½ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon red pepper flakes
¼ cup fresh basil leaves, chopped plus more for garnish
½ cup parmesan cheese
Preheat grill or grill pan to 400 degrees.
Using a vegetable peeler, peel the zucchinis into thin long strips all the way to the core until you reach seeds. To make ‘fettuccine’ cut the thicker strips into ¼” wide strips. Set aside.
Brush 2 tablespoons of the olive oil on the corn cobs and place them on the preheated grill. Cook turning every 3-4 minutes until they are lightly charred on all sides. Let cook slightly and then cut the kernels off the cobs and set aside.
Toss the shrimp with 2 tablespoons more of the oil and place them on the grill. Cook for 1-2 minutes per side until they are pink and slightly curled. Do not overcook. Remove and set aside with the corn.
Heat the remaining 2 tablespoons of olive oil in a large deep skillet over medium high heat. Add the garlic and onions and cook until soft and fragrant, stirring occasionally, about 2-3 minutes. Add the Boursin cheese, cream, salt, black pepper, Italian seasoning, and red pepper flakes to the pan and stir until the cheese is melted and the sauce is smooth.
Add the zoodles to the pan and toss to coat for about 1 minutes until they just begin to wilt. Add the corn, shrimp, basil, and parmesan to the pan and toss for another 1-2 minutes until everything is well incorporated. Serve hot, garnished with basil leaves and more parmesan on the side for sprinkling.