Lemon Zucchini Spaghetti with Shrimp

Name: Lemon Zucchini Spaghetti with Shrimp
Total time: 32
Yield: 2
Ingredients: ½ pound large shrimp, peeled and deveined; salt and freshly ground black pepper to taste; 2 ½ tablespoons olive oil, or to taste, divided; 2 zucchini; 1 clove garlic, minced; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 1 lemon, zested, or to taste; ½ cup fresh spinach (Optional); ¼ cup chicken broth; 1 tablespoon capers, drained

Recipe by Cindy Anschutz Barbieri from allrecipes.com

Dinner 32 Mins.

Ingredients

2 servings

•

½ pound large shrimp, peeled and deveined
•

salt and freshly ground black pepper to taste
•

2 ½ tablespoons olive oil, or to taste, divided
•

2 zucchini
•

1 clove garlic, minced
•

½ teaspoon sea salt

•

¼ teaspoon freshly ground black pepper
•

1 lemon, zested, or to taste
•

½ cup fresh spinach (Optional)
•

¼ cup chicken broth
•

1 tablespoon capers, drained

Instructions

Season shrimp lightly with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.