Shrimp Piccata with Zucchini Noodles
The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti.
- 5 - 6 medium zucchini (2 1/4-2 1/2 pounds), , trimmed
- ½ teaspoon salt,
- 2 tablespoons butter,
- 2 tablespoons extra-virgin 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,
- ⅓ cup white wine,
- ¼ 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.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.