Shrimp Piccata with Zucchini Noodles Recipe

Ingredients 4 servings

• 5-6 medium zucchini (2¼-2½ pounds), trimmed
• ½ teaspoon salt
  
  

  Zucchini Fresh

  1 lb For $1.49

  Thru 01/17

   
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 pound raw shrimp (21-25 count; see Tip), 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
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  Preparation

  • 
    
  • Active
    35 m
  • Ready In
    35 m

  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 15 to 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, for 1 minute.
  3. 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.
  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.

  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.

  
  

  Nutrition information

  • Serving size: 1 cup zucchini & about ¾ cup sauce
  • Per serving: 280 calories; 15.0 g fat(5.0 g sat); 3.0 g fiber; 13.0 g carbohydrates; 24.0 g protein; 67.0 mcg folate; 174 mg cholesterol; 6.0 g sugars; 0.0 g added sugars; 835.0 IU vitamin A; 53.0 mg vitamin C; 117.0 mg calcium; 2.0 mg iron; 516 mg sodium; 1002.0 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 3 protein, 2½ fat