Recipe Details
Ingredients
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3tablespoonbutter, divided
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1tablespoonextra-virgin olive oil
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2zucchini, cut into noodle-shape strands
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½largeyellow onion, minced
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1tablespoonchopped garlic
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1teaspoonkosher salt, divided
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1poundlarge shrimp, peeled and deveined
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1teaspoonminced garlic
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1(6 ounce) bagbaby spinach
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1tablespoonfresh lemon juice
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1teaspoonred pepper flakes
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½teaspoonfreshly ground black pepper
Cooking 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
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories229 | |
% 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.
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