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Shrimp Florentine Zoodles

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Shrimp Florentine Zoodles
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 zucchini, cut into noodle-shape strands
  • 1/2 large yellow onion, minced
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon minced garlic
  • 1 (6 ounce) bag baby spinach
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
Instructions
1
Heat a small amount of combined butter and olive oil in a large skillet over medium heat. Introduce the zucchini noodles, sliced onion, minced garlic, and a pinch of salt to the skillet; stir constantly until the zucchini noodles are softened and the onion has lost its rawness, approximately 5 minutes. Transfer the mixture to a serving container.
2
Melt the remaining butter in the same skillet. Add the shrimp and minced garlic; stir occasionally until the shrimp turn pink, around 3 to 4 minutes. Introduce spinach, a squeeze of lemon juice, some red pepper flakes, black pepper, and the remaining salt to the skillet; stir until the spinach starts to lose its crispness, 3 to 4 minutes. Add the previously prepared zoodle mixture; stir until it reaches a warm temperature, roughly 2 to 3 minutes.