Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 229
- Carbohydrate: 7g
- Fat: 13g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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