1 Tablespoon butter
2 Tablespoons butter
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.