Shrimp Piccata over Zoodles

This is so easy, light and flavorful. I love piccata sauces because they combine my favorite tangy flavors like lemons and capers. But they aren't always healthy so I loved finding a way to healthy it up. The key in any zucchini noodle dish is not to skip the part where you try and get the liquid out of the zoodles, otherwise it gets soggy. I've seen several recipes for this online and combined quite a few, but H/T to Eating Well for always giving me the best jumping off point. 

Shrimp Piccata over Zoodles 

• 6 medium zucchini
• ½ teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, minced
• 1 pound raw shrimp peeled and deveined
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• ⅓ cup white wine
• 1 tablespoon white wine vinegar
• ¼ cup lemon juice
• zest of one lemon
• 3 tablespoons capers, rinsed
• 2 tablespoons chopped fresh parsley
• 1/4 cup shaved Parmesan 

1. Use a spiralizer to turn your zucchini into zoodles, I use the thickest setting. Don't pulverize the middle with the seeds, toss it when you get to those parts. THIS IS IMPORTANT: 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. In a large skillet, heat butter and 1 tablespoon oil 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, vinegar, lemon juice and capers, season with salt and pepper. Simmer, until the shrimp is just cooked through, and the sauce reduces slightly. 
4. Remove from heat and set aside. 
5. 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 and Parmesan. 

**Makes 4 servings

**3 on Bryce's dish scale because I am usually thawing