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6 ounce bag baby spinach

1 tablespoon fresh lemon juice

1 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 tablespoons of canna-butter (see our recipe)

2 tablespoon extra-virgin canna-olive oil (see our recipe)

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

1 teaspoon minced garlic


1First heat 2 tablespoons of canna-butter and 2 tablesppons of canna-olive oil together in a large skillet over medium heat and cook and stir zucchini pasta, onion, chopped garlic, and 1/2 teaspoon salt until pasta is tender and onion is translucent usually about 5 minutes.

2Then transfer the pasta mixture to a bowl.

3Next heat 2 tablespoons of canna-butter in the same skillet and cook and stir shrimp and minced garlic until shrimp are just pink usually 3 to 4 minutes.

4Now add the spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper and cook and stir until spinach begins to wilt, usually around 3 to 4 minutes.

5Finally just add the pasta mixture you set aside to the skillet and cook and stir all ingredients until heated through 2 to 3 minutes and you will be ready to serve piping hot !

420 Shrimp Florentine with Zucchini Pasta

Source: Internet


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