Ingredients
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3 tablespoon butter, divided
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1 tablespoon extra-virgin olive oil
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2 zucchini, cut into noodle-shape strands
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½ large yellow onion, minced
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1 tablespoon chopped garlic
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1 teaspoon kosher salt, divided
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1 pound large shrimp, peeled and deveined
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1 teaspoon minced garlic
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1 (6 ounce) bag baby spinach
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1 tablespoon fresh lemon juice
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1 teaspoon red pepper flakes
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½ teaspoon freshly ground black pepper
Directions
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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.
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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.
Tips
Cut zucchini into noodle shapes using a spiralizing device.
Nutrition Facts (per serving)
229 | Calories |
13g | Fat |
7g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 229 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 6g | 32% |
Cholesterol 196mg | 65% |
Sodium 781mg | 34% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 21g | 42% |
Vitamin C 29mg | 32% |
Calcium 100mg | 8% |
Iron 4mg | 24% |
Potassium 617mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.