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Pesto shrimp & squash fettuccine

If you miss pasta, zucchini noodles are a fantastic replacement. They’re more flavorful, nutrient-dense, and can carry a sauce just like other noodles. Use a julienne or regular vegetable peeler to make them, depending upon the shape of noodles you want.

PREP TIME

30 minutes

COOKING TIME

25 minutes

YIELD

2 meal-sized portions or
4 side dish-sized servings

 

2 dozen large shrimp

4 zucchini or yellow squash

Sea salt and black pepper to taste

PESTO

1/2 cup macadamia nuts

1 bunch cilantro, rinsed

1 clove garlic

1/2 cup extra-virgin olive oil or macadamia nut oil

Sea salt and black pepper to taste

 

SIDE NOTE

If you have precooked shrimp to use, be sure they’re warm before tossing with the sauce and noodles.

For instructions on
deveining shrimp,
see here.

FODMAP FREE?

Omit the garlic.

CHANGE IT UP

Use a julienne peeler to make spaghetti-shaped noodles versus fettuccine shapes.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Make the pesto first. Combine the macadamia nuts, cilantro, garlic, extra-virgin olive oil, sea salt, and black pepper in a food processor, and blend until smooth.

Peel and devein the shrimp (see here for details) 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 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.