Shrimp Piccata with Zucchini Noodles

Entrees | 0 comments

Shared By: Laura Woitovich from 2015

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Serves 4


  • 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


  • 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.


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