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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 229 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon chopped garlic
• 1 teaspoon red pepper flakes
• 1 tablespoon extra-virgin olive oil
• 2 zucchini, cut into noodle-shape strands
• 1 (6 ounce) bag baby spinach
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon kosher salt
• 0.5 large yellow onion, minced

Recipe Instructions

Step 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.

Step 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.