You won’t miss the pasta in this easy, healthy, and satisfying dish, I promise. I love the elegant look and taste of this faux pasta (spiralized zucchini and yellow summer squash noodles) recipe. I mean, what’s more elegant than shrimp, wine, zoodles and capers, right?
As for the wine, I like to use an inexpensive Sauvignon Blanc because it’s a dry white wine with a crisp, fruity flavor, which lends well to fish. That’s just my opinion, of course. 🙂
If you don’t have wine handy, you can substitute chicken broth for the wine in this recipe, however, you may need to increase the lemon juice slightly. Taste as you go and you’re sure to get a flavorful sauce.
If your diet is primarily low-carb, you’ve probably already experimented with ways to elevate flavors, while removing the higher carb foods from your diet. Capers are an excellent way of breathing life into an otherwise dull dish. If you haven’t tried capers, given them a try in this recipe. If you like pickles, you’ll probably love capers! You can get a small jar of capers at nearly any grocery store, including Walmart, and they are relatively inexpensive. Personally, I like to keep a large jar in my fridge.
As you can see from my photos, I used fresh cherry tomatoes, though, you could also use canned, chopped and well-drained tomatoes instead. I love how versatile and inexpensive this dish is! Let’s say you don’t like shrimp – use thinly sliced chicken instead! Don’t like capers? Leave the capers out or try using olives as a substitute! No wine? Use chicken or vegetable broth. You get what I’m saying, right? It’s like having one base recipe to create many different dishes!
I can’t wait for you guys to try this recipe! Let me know what you think and if you used substitutes or a different take on this recipe, tell me about that and how it turned out!
- 4 tablespoons olive oil
- 4 tablespoons butter, divided
- 12 large shrimp, uncooked
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers
- ½ cup tomatoes, chopped
- 5 cups spiralized summer squash
- 1 tablespoon grated parmesan
- In a large skillet, heat oil and 2 tablespoons of butter over medium heat.
- Season shrimp with salt and pepper. Add shrimp and cook for about 1 minute, just until shrimp starts to turn pink. Add in garlic, stir and cook for 30 seconds.
- Transfer shrimp to a plate. Don’t worry if the shrimp isn’t fully cooked.
- Add in wine and lemon juice to the pan and bring to a boil. Reduce heat and simmer for 1 minute. Reduce heat to low. Whisk in the remaining butter.
- Add the tomatoes, capers, and shrimp. Toss to heat through.
- Add in spiralized squash. Remove from heat. Toss to combine.
- Sprinkle with parmesan. Enjoy!