Pesto Shrimp & Squash Fettuccine [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

PESTO SHRIMP & SQUASH FETTUCCINE

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

• 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

Roasted Vegetables

Discovered this "new" way to cook veggies, and its been a huge hit for the family! The picture is of carrots, but you can use zucchini, squash or whatever your heart desires.

ROASTED VEGETABLES

Veggies of your choice [carrots, zucchini, squash...]
Olive oil
Seasoning [use can use any mixtures: salt & pepper, thyme, rosemary, sage, paprika, cumin...] I used salt, thyme and rosemary

• Preheat oven to 425 degrees F.
• Cut veggie into even wedges (almost impossible, picture proves that) and toss with olive oil.
• Lay out on lightly greased cookie sheet. Sprinkle with choice seasoning.
• Roast in middle rack for about 20 minutes, tossing half way, or until lightly browned on edges.