Serves 4

Ingredients:

• 5-6 medium zucchini(2 1/2 pounds), trimmed
• 1/2 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
• 1/3 cup white wine
• 1/4 cup lemon juice
• 3 Tablespoons capers, rinsed
• 2 Tablespoons chopped fresh parsley

Directions:

• 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 15-30 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 shrimp along with wine, lemon juice and capers.  Simmer, stirring occasionally, until the shrimp is just cook through, 4-5 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 shrimp and sauce over the zucchini noodles, sprinkle with parsley.