This Shrimp Florentine recipe uses zucchini pasta and a light dose of cannabinoids making it a delicious, relaxing and healthy meal!
Prep: 10 mins
Cook: 15 mins
Ingredients
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
Directions
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 !
https://cannabiscuisine.com/wp-content/uploads/2017/06/420-Shrimp-Florentine.jpg4442000cannabisqueenhttps://cannabiscuisine.com/wp-content/uploads/2021/10/logo-vector-137.pngcannabisqueen2017-06-15 16:48:152019-10-28 22:36:32420 Shrimp Florentine with Zucchini Pasta
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