The tangy sauce of this favorite is a natural with shrimp
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (751g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 909 | ||
Calories from Fat: 506 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.2g | 75 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 417.6mg | 128 % | |
Sodium 648mg | 22 % | |
Potassium 1618.6mg | 43 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 10.4g | ||
Protein 84.2g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 909
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