Shrimp Piccata with Zucchini Noodles

We love anything Italian, so it was no surprise that this healthier version of Shrimp Piccata was a hit in our house.

(modification of original recipe from “From Everyday to Gourmet”)

Serves 4

• 4 medium zucchini
• 1 pound medium shrimp 41/50 count, thawed, peeled and deveined
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper (adjust to your heat tolerance)
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce can) quartered artichoke hearts, drained
• 1 garlic clove, grated
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice
• ½ cup low sodium chicken broth
• 2 tablespoons capers
• Fresh parsley, chopped (optional garnish)

Using a vegetable spiralizer, vegetable peeler or mandolin, peel the zucchini on all sides.  Set aside.

Place the shrimp in a large bowl.  Add the Italian seasoning, garlic powder, crushed red pepper, salt and pepper; toss to coat.

Place zucchini noodles in a steamer; cook for 5 minutes.  Keep warm.

While zucchini noodles cook, heat oil in a large non-stick skillet over medium heat.  Add the shrimp and cook for 1 ½ minutes on each side (they will continue cooking later).  Remove the shrimp a clean bowl.  Add the artichoke hearts to the skillet; cook until slightly golden (about 5 minutes).  Add grated garlic, lemon zest, lemon juice, broth and capers.  Let this come to a boil and cook for 5 minutes.  Add shrimp; stir to combine and cook for 2 more minutes or until done.  Serve over steamed zucchini noodles.  Garnish with parsley (optional).

Nutritional Info/Serving:  Calories 215, Fat 5 g, Protein 29 g, Carbs 14 g
21 Day Fix Container Equivalents/Serving:  1.5 Green, 1 Red, 1 tsp