Shrimp Florentine with Zoodles

Introduction

Looking for a light and refreshing dish that’s bursting with flavor? This Shrimp Florentine with Zoodles is the perfect healthy twist on a classic. With tender shrimp, fresh spinach, and zucchini noodles, it's a low-carb and satisfying meal that’s packed with nutrients. Whether you’re craving a quick weeknight dinner or a fresh take on a favorite, this dish is sure to please!

Why Make This Recipe

Shrimp Florentine with Zoodles is a delicious way to enjoy all the flavors of a traditional Florentine dish while keeping it light and low-carb. Zucchini noodles (zoodles) are a great substitute for pasta, making this dish both satisfying and waistline-friendly. The combination of garlic, spinach, and shrimp creates a savory, fresh, and flavorful meal that feels indulgent without the guilt.

How to Make 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
• 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 freshly ground black pepper

Directions:

1. Sauté the Zoodles: In a large skillet, melt together 1 tablespoon of butter and olive oil over medium heat. Add the zucchini noodles, minced onion, chopped garlic, and 1/2 teaspoon of salt. Sauté for about 5 minutes, or until the zoodles are tender and the onion is translucent. Once done, transfer them to a bowl and set aside.
2. Cook the Shrimp: In the same skillet, melt another tablespoon of butter. Add the shrimp and minced garlic, cooking for 3 to 4 minutes until the shrimp turns pink.
3. Add Spinach and Seasoning: Stir in the baby spinach, fresh lemon juice, red pepper flakes, black pepper, and the remaining 1/2 teaspoon of salt. Cook until the spinach starts to wilt, about 3 to 4 minutes.
4. Combine Everything: Add the cooked zoodle mixture back into the skillet, stirring everything together until heated through for another 2 to 3 minutes.

How to Serve Shrimp Florentine with Zoodles

Serve your Shrimp Florentine with Zoodles on its own or pair it with a side salad for an extra boost of freshness. A light drizzle of extra lemon juice or a sprinkle of Parmesan can elevate the flavors even further!

How to Store Shrimp Florentine with Zoodles

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini noodles may release some moisture, but it will still taste great when reheated.

Tips to Make Shrimp Florentine with Zoodles

• If you don’t have a spiralizer for the zucchini noodles, you can use a vegetable peeler to create thin ribbons instead.
• For extra flavor, add a pinch of nutmeg to the spinach while cooking—it pairs wonderfully with the creamy texture of the spinach!
• If you prefer a bit more richness, stir in a tablespoon of cream or Greek yogurt to give it a creamy texture.

Variation

For a dairy-free version, skip the butter and use extra olive oil. You can also substitute the shrimp with chicken breast or a plant-based protein for a different twist.

FAQs

1. Can I make this recipe in advance?
While this dish is best fresh, you can prep the zucchini noodles and shrimp in advance. Simply store them separately in the fridge, then cook them together when ready to eat.

2. Can I use regular pasta instead of zoodles?
Yes, if you prefer traditional pasta, simply cook it as directed and use it in place of the zucchini noodles.

3. Can I freeze this dish?
While you can freeze the cooked shrimp and spinach mixture, it’s best to enjoy the zoodles fresh, as they can become watery when frozen.

Enjoy this healthy, flavorful meal that's as delicious as it is easy to make! 🍤🥒