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Shrimp Florentine with Zoodles

Shrimp Florentine with Zoodles


"Quick, easy and healthy shrimp dinner made with zoodles instead of pasta."
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25 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Cook's Note:
  • Cut zucchini into noodle shapes using a spiralizing device.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 111
  1. 135 Ratings

Most helpful positive review

This was fabulous! Here are some tips to make the most out of this meal: 1) I used 2 green and 2 yellow squash. I did this for flavor, nutrition and color. In my opinion, using only 2 will not b...

Most helpful critical review

Too many zoodles ! The shrimp was lost in all the zoodles. And as careful as I was with not overcooking the zucchini, it still turned out pretty watery.

Most helpful
Most positive
Least positive

This was fabulous! Here are some tips to make the most out of this meal: 1) I used 2 green and 2 yellow squash. I did this for flavor, nutrition and color. In my opinion, using only 2 will not b...

Used my spiralizer for the first time on this recipe. Everyone loved it! Added a touch of parmesian on my dish just to try it, tasted great. On another section of the dish I tried a light sprink...

This recipe appeared in my inbox today and I had almost all of the ingredients. Stopped off at Bed Bath and Beyond to pick up a spiral veggie cutter. I reduced the red pepper in half and the ...

So easy and very good. I made ½ with the shrimp and ½ with a piece of salmon (for the boy). The 2 of us ate it all! Had to use my apple corer since I don't have a spiralizer, so the zoodles were...

I love how the noodles have their own flavors added separate from the shrimp. This turned out SO GREAT!! Added some chopped asparagus too, so many green things on my plate lol! Delicious :)

Made this for dinner tonight. Absolutely delicious. I did omit the red pepper flakes, as no one likes them here. Did add some Old Bay seasoning. Adult child living at home who does not like shri...

Great! My first recipe after getting a veggie spiralizer this week. I spiralized the onion too which made it twirl nicely with the zucchini. Four star as I want to play with this and add somethi...

I thought this was a great recipe. Easy to make and tastes great!

Easy and tasty. Definitely add the Old Bay and some parmesan for better flavor.

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