Ingredients

Brown rice pasta of your choice, cooked 

1/2 teaspoon sea salt

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced

1 pound raw shrimp (21-25 count) peeled and deveined

1 cup low-sodium chicken broth

1 tablespoon arrowroot

⅓ cup white wine

1/4  cup lemon juice

3 tablespoons capers, rinsed

2 tablespoons chopped fresh parsley

Instructions 

1. Heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
2. Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat. 
3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the noodles, sprinkled with parsley.
4. Enjoy!