Shrimp Piccata Pasta
Did you see my rant yesterday about having to go to the doctor for my annual? Well get this. I get there and the nurse asked when my last exam was. Which was last year. Then she looked at me like I was a total dumbass and said, “Well you only have to have your exam every 3-5 years now.” So once I got in the doctors office and she looked up my nose and down my throat and listened to my breathing, I asked if I even needed the exam. I didn’t!! Sweeeeeeet. So all my lady bits were kept to myself yesterday! And then I just got my blood taken to check out what my lipid panel looks like. Cholesterol, triglyceride, HDL, and LDL all look great! Boomsauce.
Ew, I hate myself for saying boom sauce.
My new doctor also asked me how many times I work out per week. When I told her 5-6 times per week, she said, “Of course, you’re getting ready for your wedding, you gotta fit in that dress.” Ummmm no ma’am, I’m getting ready for being better at life. That’s why I’ve been working out this often for the past 6+ years. Not for a wedding dress, no no. I’m doing this to live longer, look better, and feel stronger. Not to look better in a dress, but to look better naked. Long term. Plain and simple, ma’am. That may sound vain, which it is, but if that vanity gets me in the gym every day and gets me eating healthier every day which gets me a good looking lipid panel, I’ll take it.
You guys, I am so damn excited for my bachelorette party on Saturday!!!! So far, it looks like it’s going to be 72 degrees here!!! Which means I need a fake tan so I can bust out a crop top and a skirt! It’s been so weirdly warm here in Colorado. It feels like spring but none of the trees are blooming. Like a creepy spring. But you know what spring means? That we need a privacy fence, like yesterday. This chain link, bazillion branch bush look just isn’t really working. I wish you guys could see it. It looks like our entire back yard is surrounded by Groot. Man, I love that movie. But not my backyard looking like it. I wish our property was bigger, but at the same time, holy shaaaaart fences are so unreal expensive! We keep getting quotes then putting it off, mostly because our wedding is so close. But also because we don’t want to write the check. I still haven’t even truly decorated our house and then we are going to give over all of our money just so our neighbors can’t creep on us. It’s not even that, honestly, it’s so Jackson doesn’t fight with the weiner dogs from the house behind us. Small dogs trying to act like they are tough are so annoying, Jackson included in that. Time for a privacy fence means time for peace and quiet.
How did me being excited about my bachelorette party turn into talking about a privacy fence? Ew, being a grown up is the worst.
But hey, you should really make this recipe. It’s super is and crazy tasty. Make it, DO IT NOW!
Shrimp Piccata Pasta
- Yield: 4 1x
- 4 zucchinis, peeled and spiralized
- 2 tablespoons butter or ghee
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 4 tablespoons butter or ghee
- 1/2 cup lemon juice
- 1/2 cup chicken stock
- zest of 1/2 lemon
- 1 lemon, thinly sliced
- 2–3 tablespoons capers
- fresh cracked black pepper, to garnish
- fresh parsley, chopped (to garnish)
- Peel and spiralize zucchini into noodles. Then place on a couple layers of paper towels and place another paper towel on top then let sit while you prep the shrimp. You’ll want it to sit for 5+ minutes to help remove the excess water.
- Place a large sauté pan over medium heat and add 2 tablespoons of butter. Once hot, season shrimp with salt and garlic powder then place in the pan to cook for 1-2 minutes per side, until they become pink and the tails begin to curl. Remove from pan and set aside. Add garlic and shallot to the hot pan and sauté for about 3 minutes, until fragrant and the shallot begins to become translucent. Add the butter then once melted, add lemon juice, chicken stock and zest to the pan, scraping up any browned bits from the bottom of the pan. Bring to a low boil. Add lemon slices and capers and reduce heat to low. Cook for 4 to 5 minutes or until lemon slices have softened.
- Add shrimp and zucchini noodles to the pan, toss to coat and let cook for another 2-3 minutes, until shrimp is warmed through and noodles have softened a bit.
- Serve with freshly cracked black pepper and fresh parsley on top!
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Oh, Hi! I’m Juli.
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