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Lemon Garlic Shrimp and Spiralized Veggie Pasta


  • 2 large zucchini
  • 2 large yellow squash
  • 2 large, thick carrots, peeled
  • 3/4 cup butter
  • 4 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth plus 2 tablespoons, divided
  • 1 pound (20 to 24 count) peeled and deveined shrimp
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 2 tablespoons drained capers
  • 1 teaspoon lemon zest
  • Chopped fresh parsley 


  1. Using a spiralizer, make spirals of zucchini, yellow squash and carrots.
  2. Fill a large saucepan two-thirds full of water. Over high heat, boil water. Add zucchini, yellow squash and carrots spirals. Cook until tender, about 15 to 30 seconds. Drain and cover to keep warm.
  3. In a large skillet over medium-high, melt butter. Add garlic and cook until tender, 1 to 2 minutes.
  4. In a small bowl, dissolve cornstarch in 2 tablespoons chicken broth. Add to skillet with shrimp, remaining chicken broth, lemon juice, salt and black pepper. Cook until shrimp are opaque throughout and sauce is thickened, about 2 minutes.
  5. Stir in capers and lemon zest. Serve over vegetable spirals.
  6. Sprinkle with parsley before serving.

Serves: 4-6



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