Shrimp Florentine with Zoodles

1. Heat 1 tablespoon unsalted butter and the extra-virgin olive oil in a large skillet over medium heat. Mix them together properly.
2. Now use a Spiralizer to turn zucchini into finely thin noodles.
3. Add zoodles in the heated pan. Add in the onions, 1 tablespoon of chopped garlic, and 1 teaspoon of salt. Let them cook until zoodles are tender and onions are golden brown. This will take 5 to 6 minutes.
4. Now transfer the zoodle mixture into a medium sized bowl.
5. Heat 2 tablespoons of butter in the same skillet over medium heat.
6. Cook and stir in the shrimps and 1 tablespoon of minced garlic in the pan until the shrimps turn pink, for 3 to 4 minutes.
7. Add in the spinach, lemon juice, red pepper flakes, 1 teaspoon kosher salt and freshly ground black pepper. Cook until spinach wilt, for about 2 to 3 minutes.
8. Add in the zoodle mixture to the skillet with the shrimp and spinach. Stir properly until well combined, for about 2 to 3 minutes.
9. Transfer Shrimp Florentine with zoodles onto the serving platter. Enjoy!

Trivia

• In many parts of the world, shrimp is eaten with the heads on.
• May 9^th is celebrated as the National Shrimp Day.
• The raw and uncooked shrimp is referred to as “green”.

Shrimp that has been cooked in butter and garlic is known as “scampi”.