Shrimp Piccata with "Zoodles"

I am completely obsessed with my new spiralizer. You can make use it to spiralize SO many things: zucchini, squash, cucumber, beets, carrots, apples, sweet potatoes... to name a few. 

At first I was skeptical when I kept seeing recipes with "zoodles." I absolutely LOVE pasta and the thought of a zucchini acting like a noodle just seemed outrageous. Even though the zucchini does not taste at all like pasta, it really it delicious when spiralized. What makes it such a great vegetable to use is that it really holds its shape well. The sauce also clings to each "zoodle" perfectly. 

I found these beautiful shrimp at the grocery store and knew I had to make shrimp piccata. It's such an easy dish to prepare and only requires a handful of ingredients. The best part about this dish is the easy lemon caper sauce that gets drizzled over the entire thing. Yum yum.

Zucchini provides high doses of Vitamin C which help to protect the immune system and ward off illness. Zucchini contains potassium which promotes good heart health and helps keep blood pressure stable. Lastly, zucchini is very low in calories but high in fiber which can help aid with weight loss.

Ingredients:

2 zucchinis- spiralized

8 large shrimp- peeled and deveined

1 cup cherry tomatoes- sliced

2 cloves garlic- minced

2 tbsp. butter

1 tbsp. olive oil

1 lemon- juiced & zested

2 tbsp. capers

1/4 cup grated parmesan

1 tbsp. chopped basil

salt/pepper to taste

Directions:

1) Add butter and olive oil to a large pan over medium high heat.

2) When butter is melted and the pan is hot, add the garlic.

3) Cook 1-2 minutes or until fragrant

4) Add shrimp to the pan and sprinkle with salt and pepper. Cook 1-2 minutes then flip to the other side.

5) Sprinkle the other side with salt and pepper and cook another minute.

6) Remove shrimp from pan and add the tomatoes.

7) Cook for about 2-3 minutes or until warm. 

8) Add the zucchini and cook for another 1-2 minutes.

9) Remove from heat.

10) Add lemon zest, lemon juice, and capers to a small bowl and whisk to combine. Add salt/pepper if desired.

11) Add shrimp back to the pan and pour caper/lemon mixture over the zoodles and shrimp. Toss evenly.

12) Plate the dish and sprinkle each plate with parm and basil. 

ENJOY!!

*This makes 2-3 servings