Shrimp Piccata With Zucchini Noodles Recipes

ZUCCHINI NOODLE SHRIMP SCAMPI

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler.
• Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
• Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

SHRIMP PICCATA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

SHRIMP PICCATA

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.

SHRIMP PICCATA WITH ZUCCHINI NOODLES

Steps:

• Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). 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.
• Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
• Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat.
• 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.

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

SHRIMP PICCATA PASTA

Steps:

• Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm. , In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.

SHRIMP PICCATA SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
• Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
• Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
• Divide pasta in bowls and garnish with more parsley.