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Shrimp Florentine with Zoodles

Shrimp and spinach are cooked in a buttery sauce with zoodles (zucchini noodles) in this gluten-free, grain-free version of an Italian classic.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian Inspired
Calories: 229
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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.

Nutrition

Calories: 229kcalCarbohydrates: 7gProtein: 21gFat: 13gSaturated Fat: 6gCholesterol: 196mgSodium: 781mgFiber: 2gSugar: 2g

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