Shrimp Scampi with Zucchini Noodles and Sautéed Spinach

Pat the shrimp dry with paper towels and season lightly with salt and pepper. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Rinse and dry the spinach, removing any tough stems.

Heat a large skillet over medium-high heat (about 190°C) with garlic-infused olive oil and butter until the butter melts and foams. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque. Remove shrimp to a plate and set aside.

In a separate large skillet, heat garlic-infused olive oil over medium heat (about 160°C). Add spinach in handfuls, stirring frequently, for 3-4 minutes until wilted and bright green. Season lightly with salt and pepper, then remove from heat and cover to keep warm.

In the same skillet used for shrimp, add butter and melt over medium heat (about 160°C). Add zucchini noodles and sauté for 2-3 minutes, tossing gently, until just tender but still slightly crisp. Avoid overcooking to prevent sogginess.

Return the cooked shrimp to the skillet with zucchini noodles. Drizzle with fresh lemon juice and toss everything together over low heat (about 120°C) for 1 minute to warm through. Remove from heat, sprinkle with fresh parsley and red pepper flakes if desired.