Shrimp Florentine with Zoodles

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

Directions

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.