Shrimp Piccata Spaghetti
4
10 minutes
10 minutes
Main Dish
The zesty piccata sauce of tart lemon and briny capers is the inspiration for this Wow!'d Optavia Lean and Green Recipe.
Low Carb zucchini noodles are substituted for traditional spaghetti making it simple, fresh and bright enough for an everyday meal.
For best results, we love using fresh shrimp, but frozen (and thawed) will work just as well.
Happy cooking!
Stacey
Ingredients
- 4 tsp Stacey Hawkins Luscious Lemon Oil
- 2 pounds wild caught shrimp, peeled, deveined & tails removed
- 1 T (one capful) Stacey Hawkins Skinny Scampi Seasoning
- 6 cups zucchini noodles (12 ounces raw)
- 2 pinches Stacey Hawkins Brightening Blend
- 4 Tablespoons capers
- Fresh lemon wedges
Directions
Heat oil in a large frying pan over medium high heat.
Add shrimp to the pan and sprinkle with Skinny Scampi Seasoning
Sauté for 4 minutes until slightly pink and opaque.
Add zucchini noodles and sprinkle with Brightening Blend. Sauté for an additional 4 minutes until shrimp is cooked and zoodles are crisp tender.
Add capers and using tongs, toss them into the shrimp mixture.
Divide into 4 equal servings and garnish with a fresh lemon wedge. Enjoy!
