1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1/3 cup white wine
¼ cup lemon juice
3 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley
Instructions
Using a spiral vegetable slicer or a vegetable
peeler, cut zucchini lengthwise into long, thin
strands or strips. Stop when you reach the
seeds in the middle (seeds make the noodles
fall apart). Place the zucchini noodles in a
colander and toss with salt. Let drain for 15
to 30 minutes, then gently squeeze to remove
any excess water.
Meanwhile, heat butter and 1 tablespoon oil in a
large skillet over medium-high heat. Add garlic
and cook, stirring, for 30 seconds. Add shrimp and
cook, stirring, for 1 minute.
Whisk broth and cornstarch in a small bowl. Add to
the shrimp along with wine, lemon juice and
capers. Simmer, stirring occasionally, until the
shrimp is just cooked through, 4 to 5 minutes.
Remove from heat.
Heat the remaining 1 tablespoon oil in a large
nonstick skillet over medium-high heat. Add the
zucchini noodles and gently toss until hot, about
3 minutes. Serve the shrimp and sauce over the
zucchini noodles, sprinkled with parsley.
Originally Submitted
3/13/2018
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