Shrimp Florentine with Zoodles

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.

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