Paleo-Friendly Shrimp "Linguine" (also Lactose Free!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.4
- Total Fat: 24.5 g
- Cholesterol: 132.9 mg
- Sodium: 468.0 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 9.0 g
- Protein: 21.1 g
View full nutritional breakdown of Paleo-Friendly Shrimp "Linguine" (also Lactose Free!) calories by ingredient
Introduction
A Paleo-diet take on shrimp linguine, with spaghetti squash "pasta," and an avocado-based sauce. Take out the shrimp for a vegan version. A Paleo-diet take on shrimp linguine, with spaghetti squash "pasta," and an avocado-based sauce. Take out the shrimp for a vegan version.Number of Servings: 8
Ingredients
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4 avocados (pitted, no skin)
2 lemons
1 cup of fresh basil
3 garlic cloves
5 tbsp coconut oil (or olive oil) (3 will go in sauce, 2 will cook seafood)
1 medium/large spaghetti squash (at least 6 lbs) (or 2 smaller squashes in the 3 lbs range)
1.5 lbs of raw shrimp
1/2 cup of chopped parsley (reserve a few tsp for garnish)
1/2 tsp of thyme (optional)
Tips
There are many other ways to cook spaghetti squash, this is just the quickest. If you are using 2 smaller squashes, cook them separately, and start with 4-6 minutes in the microwave, checking for doneness.
Directions
1. Start the spaghetti squash by cutting the squash in half lengthwise. The rind will be thick, so use a large kitchen knife, and be very careful. Remove the seeds from both halves (you can toss them, or use them in myriad ways)
2. Set one cut half of the spaghetti squash in a microwave-safe dish, making sure it is stable, cut side up.
3. Put ˝ cup of water in the now-seedless interior of the spaghetti squash before placing the other seedless half on top. Making it seem as though the squash was still whole.
4. Place the squash carefully into the microwave for 8-15 minutes. Due to variance in microwave power, start with 8 minutes, and check for doneness by squeezing the top half of the squash (wear an oven mitt – it will be hot!). The squash is done when the top is soft enough to be squeezed.
5. Mix up the sauce while the squash is microwaving.
6. For the sauce, place the garlic cloves, lemon juice, and coconut oil (or olive oil) into a food processor, and blend until smooth. Add in the pitted avocados, basil, parsley, thyme (optional), and salt. Blend until smooth and creamy. Set aside until the end.
7. When the squash is finished cooking, very carefully take it out and drain any remaining water. Set the 2 halves aside, cut-side up, to cool a bit. Wear oven mitts during all of this, as the squash will be extremely hot! You can begin preparing the shrimp while it cools.
8. To cook the shrimp, heat 2 tbsp of coconut or olive oil in a pan. Add the shrimp and stir occasionally until the shrimp turns opaque white and pink. Do not overcook the shrimp, though, as it can become tough.
9. Back to the squash. Using oven mitts to stabilize the squash, gently tease out strands of “spaghetti” from the inside flesh with a fork.
10. Pile the “spaghetti” strands on a large plate, and add the cooked seafood on top. Cover with the sauce, and toss.
11. Sprinkle a few teaspoons of parsley on top, and serve!
Serving Size: Makes about 8 servings of 1.5 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user TIGGR49.
2. Set one cut half of the spaghetti squash in a microwave-safe dish, making sure it is stable, cut side up.
3. Put ˝ cup of water in the now-seedless interior of the spaghetti squash before placing the other seedless half on top. Making it seem as though the squash was still whole.
4. Place the squash carefully into the microwave for 8-15 minutes. Due to variance in microwave power, start with 8 minutes, and check for doneness by squeezing the top half of the squash (wear an oven mitt – it will be hot!). The squash is done when the top is soft enough to be squeezed.
5. Mix up the sauce while the squash is microwaving.
6. For the sauce, place the garlic cloves, lemon juice, and coconut oil (or olive oil) into a food processor, and blend until smooth. Add in the pitted avocados, basil, parsley, thyme (optional), and salt. Blend until smooth and creamy. Set aside until the end.
7. When the squash is finished cooking, very carefully take it out and drain any remaining water. Set the 2 halves aside, cut-side up, to cool a bit. Wear oven mitts during all of this, as the squash will be extremely hot! You can begin preparing the shrimp while it cools.
8. To cook the shrimp, heat 2 tbsp of coconut or olive oil in a pan. Add the shrimp and stir occasionally until the shrimp turns opaque white and pink. Do not overcook the shrimp, though, as it can become tough.
9. Back to the squash. Using oven mitts to stabilize the squash, gently tease out strands of “spaghetti” from the inside flesh with a fork.
10. Pile the “spaghetti” strands on a large plate, and add the cooked seafood on top. Cover with the sauce, and toss.
11. Sprinkle a few teaspoons of parsley on top, and serve!
Serving Size: Makes about 8 servings of 1.5 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user TIGGR49.