Shrimp Florentine with Zoodles

Shrimp Florentine with Zoodles
Prep time
Cook time
Total time
Recipe type: Phase I, FasTrac
  • 2 zucchini, cut into noodle-shape strands
  • ½ large yellow onion, minced
  • 1 tablespoon chopped garlic
  • ½ teaspoon kosher salt
  • 2 tablespoons butter
  • 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
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • spritz extra virgin olive oil
  1. Spritz olive oil in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and ½ teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
  2. Heat spritz olive oil 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, ½ 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.


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