Paleo Pesto Shrimp and Squash Fettuccine
Servings: 2 meal size
- 24 shrimp large Shrimp wild, local
- 4 squash large Squash zucchini, medium, raw, organic
- 1 tsp tsp ground black pepper
- 4 oz walnuts or any nut
- 3 cloves garlic raw
- 6 tbsp Tbsp Star Extra Virgin Olive Oil
- 1/2 tsp pink sea salt
- 2 cups cilantro or spinach, basil
- 2 tbs Nutritional yeast Sari brand is recommended
- 1 lemon lemon juice from a single lemon
- Make the pesto first. Combine the nuts, cilantro, garlic, extra-virgin olive oil, sea salt, (optional nutritional yeast), lemon juice and black pepper in a food processor, and blend until smooth.
- Peel and devein the shrimp before they are cooked, pulling the tail off first, then the rest of the shell. (Doing this before cooking allows you to serve the dish warm, as deveining after cooking would require you let the shrimp cool first.)
- Place a steamer basket in a large sauce pot, and boil about an inch of water.
- While the water is heating, run a julienne, spiral or regular vegetable peeler along each of the squash until you reach the center, seedy part. Steam the squash for about 3-5 minutes. Set the steamed squash "noodles" aside.
- Steam the shrimp for approximately 3 minutes or until they're pink all the way through.
- Place the steamed squash into a mixing bowl with the pesto and toss until well combined.
- Top the noodles with the shrimp, and serve warm.
Recipe credit "Practical Paleo" by Diane Sanfilippo. You can make this nut-free by substituting shredded coconut, pumpkin or sunflower seeds for the nuts. Omit the garlic for FODMAP free. If using frozen shrimp, thaw and warm before tossing with noodles. Try using a spiral slicer to make a different shaped noodle.