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Shrimp Piccata with Zucchini Noodles Recipe


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     Shrimp Piccata with Zucchini Noodles

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   45min

5-6 medium zucchini (2-2 pounds), trimmed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons Olive Oil, divided
2 cloves garlic, minced
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
cup lemon juice
3 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley

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.

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