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Shrimp Florentine with Zoodles
Shrimp Florentine with Zoodles
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Buttery shrimp and spinach with zoodles, a gluten-free twist on Italian classic.
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 zucchini, cut into noodle-shape strands
  • 0.5 large yellow onion, minced
  • 1 tablespoon chopped garlic
  • 0.5 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
  • 0.5 teaspoon freshly ground black pepper
Instructions:
  • In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon of salt. Saute until zoodles are tender and onion is translucent, approximately 5 minutes. Transfer the mixture to a bowl.
  • In the skillet, melt the remaining butter, then add the shrimp and minced garlic. Cook and stir until the shrimp turn pink, about 3 to 4 minutes. Toss in the spinach, lemon juice, red pepper flakes, black pepper, and remaining salt; keep cooking until the spinach starts to wilt, about 3 to 4 minutes. Finally, add the zoodles and cook until everything is heated through, about 2 to 3 minutes.

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