This recipe is directly from Practical Paleo by Diane Sanfilippo
2 dozen large shrimp
4 zucchini or yellow squash [I used 7 zucchini for family of 4]
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
Sea salt and black pepper to taste
PESTO SHRIMP & SQUASH FETTUCCINE
4 zucchini or yellow squash [I used 7 zucchini for family of 4]
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
Sea salt and black pepper to taste
- Make the pesto first. Combine the macadamia nuts, cilantro, garlic, EVOO, sea salt and pepper in a food processor, and blend until smooth.
- Peel and devein the shrimp.
- 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 venter, 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.
This recipe is directly from Practical Paleo by Diane Sanfilippo