Lemon is basically my favorite flavor EVER. But not fake lemon flavoring, I love REAL lemon. This Shrimp Piccata Pasta is loaded with fresh lemon juice, which makes it my new favorite dish for summer! It’s easy to make and is light yet super filling.
Zoodles are something that I’m asked about all the time, and because of that, I wrote an entire guide for how to prep them! I personally love using a spiralizer to make mine, but you can use a julienne peeler as well! The directions below include my personal favorite way to get the moisture out, but be sure to check out my guide if you prefer a different method!
Zoodles were a game changer for me back when I first changed my diet, and I actually prefer them over pasta now! Plus, they’re a great way to get in extra veggies without even realizing it. Of course, if you’re not a zoodle fan, you can always use spaghetti squash, or your favorite gluten-free pasta instead…or even just sautéed veggies!
Enjoy this recipe for my Shrimp Piccata Pasta!
Shrimp Piccata Pasta
- 4 medium zucchini, made into zoodles using either a julienne peeler or a spiralizer
- 2 tablespoons ghee or grass-fed butter
- 1 pound shrimp
- 4 garlic cloves, minced
- 1 tablespoon arrowroot starch
- 1 cup chicken broth
- 3/4 cup fresh lemon juice (approximately 4 large lemons)
- 1/4 cup white wine (optional, or use extra chicken broth)
- 1 lemon sliced (ends discarded)
- 3 tablespoons capers
- 1 tablespoon fresh chives, minced
- sea salt & black pepper, to taste
- First up, let's get the moisture out of the zoodles! No one likes watery zucchini! Place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
- Rinse the shrimp and pat dry. Sprinkle generously with salt and pepper. Melt the ghee/butter in a large pan over medium heat. Once melted and hot, add the shrimp to the pan and sauté until cooked through, about 3-4 minutes. Place the shrimp in a clean bowl and set aside.
- Add the garlic to the pan. Sauté until fragrant, about 30 seconds. Add the arrowroot starch and whisk to create a slurry. Slowly whisk in the chicken broth, making sure to break up any clumps. Whisk in the lemon juice and white wine. Bring the mixture to a simmer, whisking occasionally until thickened, approximately 5 minutes.
- While the sauce is simmering, let's get back to the zoodles! Gently press the salted zoodles between dry paper towels, or a clean dishrag, to release the excess moisture.
- Add the shrimp back to the pan with the lemon sauce. Add the sliced lemon and capers and stir to combine. Season with salt and pepper, to taste. Serve the shrimp and sauce over the zoodles and top with the chives. ENJOY!
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