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
- 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.
- 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.
- 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.
- Enjoy!