Shrimp Florentine with Zoodles
Description
Shrimp and spinach are cooked in a buttery sauce with zoodles (zucchini noodles) in this gluten-free, grain-free version of an Italian classic.
Ingredients
•
1 tablespoon butter
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1 tablespoon extra-virgin olive oil
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2 zucchini, cut into noodle-shape strands
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1/2 large yellow onion, minced
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1 tablespoon chopped garlic
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1/2 teaspoon kosher salt
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1 pound large shrimp, peeled and deveined
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1 teaspoon minced garlic
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1 (6 ounce) bag baby spinach
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1 tablespoon fresh lemon juice
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1 teaspoon red pepper flakes
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1/2 teaspoon freshly ground black pepper
Directions
1
Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat. Add zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt; cook and stir until zoodles are tender and onion is translucent, about 5 minutes. Transfer to a bowl.
2
Melt remaining 2 tablespoons butter in the skillet. Add shrimp and minced garlic; cook and stir until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, black pepper, and remaining 1/2 teaspoon salt; 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.