Shrimp Florentine with Zoodles

May 17th, 2016

Shrimp Florentine 1

David has been in the kitchen.  I bought the Spiralizer, but he has been the one to use it most often.  Shrimp dishes are his specialty.  We love shrimp scampi but sometimes all of that butter and pasta is way too much.  This rendition of shrimp with sauteed vegetables, including zoodles, is just the ticket.  It is flavorful and very satisfying.

There is a whole lot going on right now in our lives.  Our house in Florida sold.  We are there right now clearing out our belongings in anticipation of an estate sale at the end of the week. It is hard to let go of cherished household items, but I am doing very well.  The kitchen has been the hardest part.  I have absolutely no room in my Lake Lure Kitchen for more stuff!  So I have been strongly resisting keeping much.  I have made an exception for my beloved paella pan and a few platters, but that is it.  I wish all of you could be there, because I know I would find good homes for my extra kitchen accoutrements.

LL Sleeping porch 1

With all that is going on right now, I wish I were home in Lake Lure on our sleeping porch with a good book and no responsibilities.

LL Balconey Herbs 1

We managed to get the herb planters going before we left for Florida.  It is so nice to have our herbs high above the ground so that our hungry deer do not bother them.  We have a great neighbor watering everything while we are gone.

LL Balconey Herbs 2

Two varieties of parsley and sage decorate this planter.

Shrimp Florentine 2

We enjoyed this Shrimp Florentine dish so much.  The fresh spinach and zucchini noodles made this both delicious and healthy.  I need to let David plan meals more often.  He tends to cook healthier meals than I do.  I would be happy with just macaroni and cheese.


1 Tablespoon butter
1 Tablespoon olive oil
2 Zucchini, cut into noodle-shaped strands
1/2 large yellow onion, minced
1/2 red bell pepper, julienned
1 Tablespoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon Italian herbs

2 Tablespoons butter
1 pound large shrimp, peeled and deveined
1 Tablespoon minced garlic
1 6-ounce bag baby spinach
1 Tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1/4 cup white wine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, red bell pepper, chopped garlic, Italian herbs and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes.  Transfer zoodle mixture to a bowl.

Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes.  Remove shrimp to a bowl and deglaze the pan with the white wine and simmer for 2 to 3 minutes to reduce the liquid by half.  Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt and pepper; cook and stir until spinach begins to wilt, 3 to 3 minutes.  Add zoodle mixture and the shrimp and cook and stir until heated through, 2 to 3 minutes.  Serve.

Printable Recipe

16 responses to “Shrimp Florentine with Zoodles”

  1. Penny at the Comforts of Home says:

    This sounds wonderful Penny! I know you are working hard getting ready for the estate sale. It will all be over soon and you can enjoy your lovely home on Lake Lure!

  2. Larry says:

    When I saw the photo and before I read the first word, the thought that ran through my mind was “this looks like a David dish.” It looks and sounds delicious. Makes good use of your Spiralizer. Good news about your other house, but I don’t envy you having to decide what to keep.

  3. Jane says:

    Congratulations on your sale! I can only imagine how hard it is to part with treasures. With our two homes, oh, I would be a mess and in tears!!!

    Your herbs look lovely. I so look forward to summer here when I can grow my own. Grocery stores are so expensive and the plants are horrible!

    Your recipe looks gorgeous. Thought about the spiral gadget. Let me know if David uses it for a good bit of time.


    • Penny says:

      I think the spiralizer is a keeper Jane. We are making progress and it is getting easier parting with stuff. You just have to take that first step.

  4. Monique says:

    I want to make this 🙂 Don’t you love a porch swing?

    Jacques made ours about 25 yrs ago and since it’s on the has stayed so sturdy and need to rebuild like many wood things here.
    It must be hard to let go of kitchen treasures..!

  5. Madonna says:

    I would be useless trying to organize and come to terms with getting rid of my kitchen stuff. I would need therapy. 🙂 Your shrimp looks delish and so does your herb garden.

    • Penny says:

      Thanks Madonna. I am coming to terms with this whole process. But looking forward to getting back to NC.

  6. Susan says:

    I don’t envy the job of sorting through your Florida house and deciding what to keep and what to sell. I’m sure it’s been very hard. Good luck with the estate sale! Your shrimp Florentine looks absolutely delicious!

    • Penny says:

      Thanks Susan. The sale starts tomorrow. Then we have a week in the house before leaving. Hope I’ve saved enough things to survive. We have a bed, a chair, a frying pan and a saucepan. OH, and paper plates, cups, and a French press.

  7. Your sale must be in progress as I write this…I hope it is successful. Since I’ve recently gone through the same thing, I know how hard the whole process is. I don’t have a spiralizer as I just don’t have that much storage since we’ve downsized but boy I wish I did as that meal looks great.

    • Penny says:

      Thank you Karen. I know you probably went through a much bigger downsize than what I am going through. The sale started today. Doing well so far. I few tears were shed when I left the house to the estate manager this morning.

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