Shrimp in a Roasted Red Pepper "Cream" Sauce (Paleo, GAPS, SCD, grain free, dairy free)
Recipe type: Main Dish
  • 1 spaghetti squash
  • 2-3 tablespoons extra virgin olive oil
  • ⅓ cup pine nuts
  • 1½ lbs. shrimp, peeled and cleaned
  • salt & pepper to taste
  • 3 sweet red peppers
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 cup cashew milk
  • fresh basil, finely chopped (optional)
  1. Preheat the oven to 375F. Line an oven rack with aluminum foil. Prick the spaghetti squash in several places and place in the oven whole. Bake until tender - a sharp fork should pierce easily, but DO NOT over bake (40 minutes or so).
  2. Prepare the peppers: Keep the aluminum foil on the oven rack from the squash and place the three peppers spaced apart on the foil. Turn the broiler on to high and broil until the skins turn nice and black. With tongs, turn the peppers so the skin gets charred on all sides. Remove the peppers from the oven and place in a bowl. Cover the top with foil and allow to sit for 10 minutes, or, if you're like me, when you remember that they're waiting on you. This will make removing the skins easy. Once time is up, get a small bowl of water to keep close by. Peel off the skins and remove the seeds. If seeds are sticking to everything, give peppers a quick dip in the water to clean them off.
  3. Heat a large saute pan to medium-low. Add pine nuts and toast until slightly golden. They burn easily, so keep shaking the pan and stay close. When golden, remove from pan and set aside to cool.
  4. For the sauce: Place roasted peppers in a blender. Blend until barely smooth. (Not pulverized, but not chunky.) Heat a small saute pan to medium. Once hot, add olive oil and garlic. Saute garlic for about 30 seconds or until fragrant. Add pureed peppers and stir. Add cashew cream, salt and pepper and whisk. Keep whisking until bubbly and starting to thicken. Remove from heat.
  5. For the shrimp: In the same saute pan that you used to toast the pine nuts, heat to medium. When pan is hot, add olive oil and shrimp. Saute just until the shrimp (or is it shrimps?) turn pink and are fully cooked. (Overcooking makes them rubbery. No one wants to eat shrimp-flavored rubber for dinner.) Salt and pepper to taste.
  6. Assembly: Cut ends off roasted spaghetti squash. Slice in half lengthwise. Scoop out seeds. Using a large fork, scrape and remove the strands, placing in bowl. Add some roasted red pepper sauce and give a toss. At this point, you can toss in the shrimp, adding more sauce, or serve shrimp separately with sauce drizzled on top.
  7. Top with fresh basil, if desired.
Recipe by my BIG FAT grain free life at