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Tuscan Shrimp, Full of Flavor!

14 Jun
Tuscan Shrimp, Full of Flavor!
Tuscan Shrimp and Veggies over Spaghetti Squash

Tuscan Shrimp and Veggies over Spaghetti Squash

Back in the pasta days, it was the norm for me to whip up a pan-full of something yummy every so often to dish out over the top of linguine or penne, but even then, it was all about the concoction on top, and the pasta was very much secondary. Luckily for us, this translates well to gluten free eating and using a base of spaghetti squash. This is one of those Tossed-Together dishes, where I was cooking on the fly, and really didn’t measure anything at all, but I have tried to recap as accurately as I can.. though there is plenty of room for improvisation here.

Tuscan Shrimp and Veggies

Tuscan Shrimp and Veggies

Shrimp with loads of healthy veggies over a bed of spaghetti squash… what’s not to like?? Well, according to my son, the shrimp and spaghetti squash, ha, so I made two different versions of this dish 😉 I have to say that the flavors were absolutely stunning together, and it was one of those meals that kept giving us flashbacks later, wishing like crazy that we had some leftovers! I guess I’ll just have to make it again, SOON.

Tuscan Shrimp and Veggies over Spaghetti Squash

Cook your spaghetti squash ahead of time, I did mine the day before.
I used a good amount of coconut oil (maybe 3 Tb) to saute the following veggies until tender:

  • Sauteing brussles sprouts and vidalias

    Sauteing brussels sprouts and vidalias

    1/2 lb brussels sprouts, trimmed and quartered. I add these first because they take longer to cook

  • 1 slivered vidalia onion, added next
  • 1/4C soft sundried tomatoes, chopped
  • 1/4 of a large yellow bell pepper, thinly sliced

When the veggies are tender, remove to a dish and set aside. Saute the following over medium heat, stirring occasionally:

  • 1lb large shrimp, peeled and deveined
  • 2 cloves garlic, chopped
  • salt and pepper to taste

When the shrimp are nearly done, about 5 minutes, add:

  • handful of fresh herbs, chopped. I used mostly fresh basil, with some oregano and savory added in
  • 1/4 C pinenuts
  • 1-2 tsp black sesame seeds
  • 2 tsp balsamic vinegar, or to taste

Heat through and then add the veggies back in. Add more coconut oil or butter as needed during cooking to keep from sticking. Serve immediately over a bed of spaghetti squash.

Veggies (no shrimp) over seasoned beans for the kidlet

Vegetarian version: Veggies (no shrimp) over seasoned beans for the teen

We are big fans of veggies at our house, and this dish was a major hit. It would be fantastic even without the succulent shrimp (vegetarian) or wonderful using chicken breast as well. The meatiness of the shrimp and brussels sprouts were well matched, and the sundried tomato and balsamic added a little zing. The sesame seeds were pretty in black, but the white ones would work just as well. My son is not a fan of food that swims, so his was shrimpless and served over a small serving of northern beans that I heated in butter and seasoned with salt, pepper and garlic powder.

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7 responses to “Tuscan Shrimp, Full of Flavor!

  1. Conservatory of Magic

    June 19, 2012 at 2:49 pm

    That looks delicious!

     
  2. Jocelyn

    July 18, 2012 at 12:41 pm

    i was about to look for a recipe that included shrimp and spaghetti squash and found this one quickly! really looking forward to trying it. 🙂
    and looking forward to trying your gluten free chocolate chip cookie recipe too! thanks for sharing them.

     
    • Gretchen without Gluten

      July 18, 2012 at 12:47 pm

      You are very welcome, and thank you for visiting my blog! I hope that both recipes turn out well for you. 🙂

       
  3. Terri

    January 10, 2013 at 8:55 pm

    Just made this for my family. It was awesome! Added a little crumbled goat cheese on top. Super yum. Love the sun dried tomatoes in this. Thanks so much.

     

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