Lemon-Dill Zucchini Pasta with Shrimp and Capers
Try this Lemon-Dill Zucchini Pasta with Shrimp and Capers recipe.
Try this Lemon-Dill Zucchini Pasta with Shrimp and Capers recipe.
- Carbohydrate 2.73422000009017 g
- Cholesterol 0 mg
- Fat 3.26948000001586 g
- Fiber 0.263100002079606 g
- Protein 0.286180000043519 g
- Saturated Fat 0.456662000004297 g
- Serving Size 1 1 Serving (33g)
- Sodium 164.84678651299 mg
- Sugar 2.47111999801057 g
- Trans Fat 0.100778000004795 g
- Calories 38 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant. Then, add in the tomatoes, shrimp, lemon juice and season with salt and pepper. Let cook for about 5 minutes or until the shrimp are cooked through and opaque.
- Add in the zucchini noodles, dill and capers and toss to combine. Cook for 2-3 minutes or until zucchini is al dente.
- Divide into bowls and serve.
Swapping the Base
Yellow summer squash works equally well in place of zucchini here, though squash contains slightly higher water content and requires an extra thirty seconds in the skillet to prevent pooling. Minced shallot can substitute for the garlic clove if you prefer a milder, sweeter aromatic foundation that will not overpower the fresh dill. Extra virgin olive oil is crucial for carrying flavor, but avocado oil provides a higher smoke point if your burner runs hotter than medium heat.Scaling for Two
Doubling this recipe requires a skillet measuring at least twelve inches in diameter to avoid steaming the shrimp instead of searing them. Crowding the pan drops surface temperature rapidly, releasing excess moisture from the roma tomatoes and leaving the shrimp rubbery rather than opaque and tender. Single portions reduce easily without altering the cooking window, provided the pan remains hot enough to evaporate the lemon juice within five minutes.Balancing the Plate
Crusty sourdough bread pairs effectively with this dish to absorb the flavorful pan juices left behind by the tomatoes and citrus. Chilled crisp white wine, such as Sauvignon Blanc, matches the acidity of the capers and lemon juice without competing with the herbaceous notes of the fresh dill.
