Ingredients
For the zoodles
- 4 medium zucchini
- ½ teaspoon salt
- 1 tablespoon olive oil
For the shrimp piccata
- 1 pound large shrimp (peeled and deveined)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- 2 tablespoons capers, drained
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Prep the zoodles
- Wash the zucchini and trim the ends.
- Use a spiralizer or vegetable peeler to create long, thin zoodle strands. Place in a colander and sprinkle with the salt. Let rest for 15-20 minutes.
- Gently press the zoodles between paper towels to remove excess moisture.
2. Cook the shrimp
- Pat the shrimp dry and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if needed).
- Cook the shrimp for 1-2 minutes per side, just until pink and opaque. Transfer cooked shrimp to a plate.
3. Build the sauce
- Melt the butter in the same skillet. Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine and lemon juice. Bring to a simmer and cook for 1 minute, scraping up browned bits.
- Stir in the capers.
4. Assemble the dish
- Add the cooked shrimp back to the skillet, along with any collected juices.
- Warm the shrimp in the sauce for 30 seconds.
- Remove the pan from the heat and stir in the Parmesan cheese. Gently toss to coat.
5. Cook the zoodles
- Heat the remaining tablespoon of olive oil in a separate skillet over medium heat.
- Add the zoodles and cook for 2-3 minutes, or until crisp-tender. Season with salt and pepper to taste.
6. Serve
- Divide the zoodles among plates.
- Top with the shrimp and piccata sauce.
- Garnish with fresh parsley and additional Parmesan cheese (optional).
Tips
Shrimp size: Use large or jumbo shrimp for the best texture.
No spiralizer? Carefully create long, thin strips of zucchini with a vegetable peeler.
Customization: Add a pinch of red pepper flakes for spice. Substitute chicken for shrimp if you prefer.
Avoid overcooking: Zoodles should be slightly softened, not mushy. Shrimp cook quickly, so watch them carefully.
