Ingredients
- 2 large zucchini
- 2 large yellow squash
- 2 large, thick carrots, peeled
- 3/4 cup butter
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/2 cup chicken broth plus 2 tablespoons, divided
- 1 pound (20 to 24 count) peeled and deveined shrimp
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons drained capers
- 1 teaspoon lemon zest
- Chopped fresh parsley
Directions
- Using a spiralizer, make spirals of zucchini, yellow squash and carrots.
- Fill a large saucepan two-thirds full of water. Over high heat, boil water. Add zucchini, yellow squash and carrots spirals. Cook until tender, about 15 to 30 seconds. Drain and cover to keep warm.
- In a large skillet over medium-high, melt butter. Add garlic and cook until tender, 1 to 2 minutes.
- In a small bowl, dissolve cornstarch in 2 tablespoons chicken broth. Add to skillet with shrimp, remaining chicken broth, lemon juice, salt and black pepper. Cook until shrimp are opaque throughout and sauce is thickened, about 2 minutes.
- Stir in capers and lemon zest. Serve over vegetable spirals.
- Sprinkle with parsley before serving.
Serves: 4-6
