Prep Time: 10min
Cook Time: 15min
Ready in: 20min
First heat 2 tablespoons of canna-butter and 2 tablespoons 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.
Then transfer the pasta mixture to a bowl. Next 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.
Now 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.
Finally 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!