Shrimp Florentine with Zoodles Easy Recipe

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Shrimp Florentine with Zoodles

"Quick, easy and healthy shrimp dinner made with zoodles instead of pasta."

Ingredients :

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 zucchini, cut into noodle-shape strands
  • 1/2 large yellow onion, minced
  • 1 tablespoon chopped garlic
  • 1/2 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions :

Prep : 10M Cook : 4M Ready in : 25M
  • 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.
  • 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.

Notes :

  • Cut zucchini into noodle shapes using a spiralizing device.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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