Shrimp Piccata with Zucchini Noodles

Ingredients

– 5-6 medium, trimmed zucchini (2 1/4-2 1/2 pounds   – ½ teaspoon salt – 2 tablespoons butter – 2 tablespoons extra-virgin olive oil, divided – 2 cloves garlic, minced

– 1 pound raw shrimp (21-25 count; see Tip), peeled and deveined, tails left on if desired – 1 cup low-sodium chicken broth – 1 tablespoon cornstarch – ⅓ cup white wine – ¼ cup lemon juice – 3 tablespoons capers, rinsed – 2 tablespoons chopped fresh parsley

Methods

Cut zucchini lengthwise into thin strips or strands with a spiral cutter or peeler. Stop when you reach the middle seeds.

Sprinkle salt on zucchini "noodles" in a colander. After draining for 15–30 minutes, gently compress excess water. 

Meanwhile, melt butter and 1 tablespoon oil in a large skillet on medium-high. Stir in garlic for 30 seconds. Add shrimp and stir for 1 minute.

Mix broth and cornstarch in a small bowl. Add wine, lemon juice, and capers to shrimp. Simmer, tossing periodically, until shrimp are just done, 4–5 minutes. Stop cooking. 

Heat the remaining 1 tablespoon oil in a large nonstick skillet on medium-high. Add zucchini noodles and gently toss for 3 minutes until heated. 

Sprinkle parsley over zucchini noodles and serve shrimp and sauce. 

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