Shrimp Florentine with Zoodles recipe
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Ingredients
- 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 zucchini, cut into noodle-shape strands ½ large yellow onion, minced 1 tablespoon chopped garlic ½ teaspoon kosher salt 2 tablespoons butter 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 ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper
Nutrition Info
- 229.2 caloriescarbohydrate: 7.1 gcholesterol: 195.5 mgfat: 13.4 gfiber: 2.3 gprotein: 21 gsaturatedFat: 6.3 gservingSize: -sodium: 780.7 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Florentine with Zoodles
Directions
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Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat, cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
Heat 2 tablespoons butter in the same skillet, cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper, cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture, cook and stir until heated through, 2 to 3 minutes.