Shrimp Piccata with Zucchini Noodles

Shrimp Piccata with Zucchini Noodles

The tangy sauce of this Italian-restaurant favorite is a natural with shrimp.  Serving it over zucchini noodles (Veggetti, as seen on TV, this is a spiral vegetable slicer) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti

Shrimp Piccata with Zucchini Noodles Recipe

Shrimp Piccata with Zucchini Noodles

5-6 medium zucchini (2 ¼ – 2 ½ lbs.), trimmed

½ tsp. salt

2 Tbsp. butter

2 Tbsp. extra-virgin olive oil, divided

2 garlic cloves, minced

1 lb. raw shrimp (21-25 count), peeled and deveined, tails left on if desired

1 cup low-sodium chicken broth

1 Tbsp. cornstarch

1/3 cup white wine

¼ cup lemon juice

2 Tbsp. 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 and lemon juice.  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 non-stick 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.

Serves 4

 

(Recipe for Shrimp Piccata with Zucchini Noodles, Eating Well Magazine, 2015)