INGREDIENTS
21
count 1 pound raw shrimp, raw
2 cloves
Garlic
2 tbsp
Parsley, fresh
5
Zucchini (2 1/4-2 1/2 pounds), medium
1 cup
Chicken broth, low-sodium
3 tbsp
Capers
1/4 cup
Lemon juice
1 tbsp
Cornstarch
1/2 tsp
Salt
2 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
1/3 cup
White wine