Lemon Garlic Shrimp and Spiralized Veggie Pasta

Lemon Garlic Shrimp and Spiralized Veggie Pasta

From The Hamilton Beach Test Kitchen

Added by Pat

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

  1. Using a spiralizer, make spirals of zucchini, yellow squash and carrots.
  2. 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 seconds. Drain and cover to keep warm.
  3. In a large skillet over medium-high, melt butter. Add garlic and cook until tender, 1 to 2 minutes.
  4. 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.
  5. Stir in capers and lemon zest. Serve over vegetable spirals.
  6. Sprinkle with parsley before serving.

Serves: 4-6

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