Lemon Garlic Shrimp and Spiralizer Veggie Pasta

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 2 Carrots, large
  • 4 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 Parsley, fresh
  • 2 Yellow squash, large
  • 2 Zucchini, large

• Canned Goods

  • 1 2 cup chicken broth plus 2 tablespoons

• Condiments

  • 2 tbsp Capers
  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Pepper, coarsely ground
  • 1 tsp Salt

• Dairy

  • 3/4 cup Butter

Found on everydaygoodthinking.com

Ingredients

• 2 large zucchini
• 2 large yellow squash
• 2 large carrots
• 1 pound (20 to 24 count) peeled and deveined shrimp
• 3/4 cup butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup chicken broth plus 2 tablespoons, divided
• 1/4 cup fresh lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons capers, drained
• Chopped fresh parsley

Directions

• Using a Spiralizer, make spirals of zucchini, yellow squash and carrot; set aside. In a large saucepan over high heat, boil water. Blanch veggie pasta very quickly, 15 to 30 seconds. Drain and set aside. 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 pepper. Cook until shrimp are opaque throughout and sauce is thickened, about 2 minutes. Stir in lemon zest and capers. Serve over veggie pasta. Sprinkle with parsley before serving.