Lemon Garlic Shrimp and Spiralized Veggie Pasta

Ingredients

• 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 

Directions

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 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