Name: Shrimp Florentine with Zoodles
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Extra-virgin olive oil - 1 tablespoon; Zucchini, cut into noodle-shape strands - 2; Yellow onion, minced - ½ large; Chopped garlic - 1 tablespoon; Kosher salt - ½ teaspoon; Butter - 2 tablespoons; Large shrimp, peeled and deveined - 1 pound; Minced garlic - 1 teaspoon; Baby spinach - 1 (6 ounce) bag; Fresh lemon juice - 1 tablespoon; Red pepper flakes - 1 teaspoon; Kosher salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon

Ingredients for - Shrimp Florentine with Zoodles

1. Butter 1 tablespoon

2. Extra-virgin olive oil 1 tablespoon

3. Zucchini, cut into noodle-shape strands 2

4. Yellow onion, minced ½ large

5. Chopped garlic 1 tablespoon

6. Kosher salt ½ teaspoon

7. Butter 2 tablespoons

8. Large shrimp, peeled and deveined 1 pound

9. Minced garlic 1 teaspoon

10. Baby spinach 1 (6 ounce) bag

11. Fresh lemon juice 1 tablespoon

12. Red pepper flakes 1 teaspoon

13. Kosher salt ½ teaspoon

14. Freshly ground black pepper ½ teaspoon

How to cook deliciously - Shrimp Florentine with Zoodles

1 . Stage

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.

2 . Stage

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.