Shrimp Piccata with Zucchini Noodles

I was so excited last Christmas, when I finally got a vegetable spiralizer… And I used it throughout the winter to make spiralized beets, carrots, and potatoes. But the zucchini noodles (aka “zoodles”) craze had escaped me – especially because I can’t find great zucchini in the middle of winter! But, throughout the summer, zucchini was plentiful, and I finally found a recipe with “zoodles” that actually sounded interesting!

Overall, the recipe was fantastic – but – John and I agreed that we will never consider “zoodles” to be a replacement for pasta – it still tastes like zucchini (which we love!). But this was a fun way to serve shrimp with zucchini, for sure! We will definitely make this again, at least during times of year that we have in-season shrimp & zucchini available. Enjoy!

Shrimp Piccata with Zucchini Noodles
Adapted from Eating Well May/June 2015
Serves 4

Ingredients:
2.5 lbs zucchini
1/2 tsp Salt
2 tsp whipped butter
2 tbsp olive oil
2 cloves garlic, minced
1 lb shrimp, peeled & deveined
1 cup low sodium chicken broth
1 Tbsp cornstarch
1/3 cup white wine
1/4 cup fresh lemon juice
3 Tbsp capers, drained & rinsed
2 tbsp parsley, chopped

Directions:
1. 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 30 minutes, then gently squeeze to remove any excess water.

2. 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, until cooked through, about 2-3 minutes. Remove from pan and set aside.

3. Whisk broth and cornstarch in a small bowl. Add to the skillet along with wine, lemon juice and capers. Simmer, stirring occasionally, until the sauce is thickened, about 7-8 minutes. Add shrimp back to sauce, tossing to coat. Remove from heat.

4. 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.

Nutritional info:
Calories: 266.0
Total Fat: 9.9 g
Saturated: Fat 1.9 g
Polyunsaturated Fat: 1.4 g
Monounsaturated Fat: 5.3 g
Cholesterol: 174.8 mg
Sodium: 686.4 mg
Potassium: 980.4 mg
Total Carbohydrate: 16.6 g
Dietary Fiber: 4.3 g
Sugars: 5.2 g
Protein: 25.7 g

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