Shrimp ‘Linguini’ with red sauce (Paleo, AIP)

Just like Pizza, I had thought pasta had gone out of my life too. But if you read my last post, you must have seen how I made ‘cauliflower pizza‘ and also a red tomato free sauce to spread over it? Well that sauce was dynamite guys …I should probably bottle it and sell it:) Seriously, It’s so good! So ever since making that sauce, I have wanted to make a ‘pasta dish’ using this sauce. And thus this ‘Paleo shrimp linguini’ was born! Yummy yummy yum!

As for the linguini, that was easy. Spaghetti Squash to the rescue!  Oh boy ever since I discovered how to cook this vegetable in the Instant Pot, it has made life so much easier! First of all, this is a vegetable that is so nutritious – It is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties. It is a guiltless treat and definitely a better choice than your regular pasta1. Second of all, it does not have a strong flavor of its own and perfectly soaks up sauces and curries! And last but not least, it is so cheap! I can make at least 4 meals out of one spaghetti squash! Isn’t that an awesome thing considering that leading a Paleo lifestyle is in general a tad heavy on the budget?.

Oh wait, there is one more benefit. You can cook the spaghetti squash in the beginning of the week , create individual meal portions and freeze them. How convenient! You can see my earlier spaghetti squash recipe to see how to cook it in the Instant Pot.

OK hopefully you don’t need any more convincing about the multitude of benefits of this humble vegetable. And so to this pasta recipe.  The tomato free sauce as I shared in my earlier pizza post  is made from pumpkin, cranberries and cherries.  No beets. Not that I don’t like beets but I have tried other ‘nomato’ or tomato free sauces with beets in them and somehow that didn’t do it for me – the beet taste was overpowering. So I tried many different combinations of the above three before I felt like ‘this was it’!

So once you have this sauce ready, pull your cooked spaghetti squash out from the freezer or cook it the same day, and then cook some shrimp with some spinach and then toss everything together!  So easy and so, so delicious!  That’s the best kind of delicious, right?  🙂

Sharing this delicious Shrimp Linguini at the Paleo AIP recipe Roundtable hosted by Phoenix Helix.

Before jumping to the recipe, here’s how you would go about Cooking spaghetti squash in the Instant Pot:

Cut the spaghetti squash in half cross-wise.  Pour about 1 cup of water in the insert pot and place the steamer rack in it. Place the spaghetti squash in the insert pot on top of the steamer rack and then pressure cook for 7 mins.  Then release the pressure quickly to prevent overcooking.  This method gives out perfectly textured ‘noodles’ or ‘linguini’ every time!

Shrimp 'Linguini' with red sauce (Paleo, AIP)
Author: 
Recipe type: Main Course
Cuisine: Fusion, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A delectable shrimp 'linguini' that is low carb and paleo with a delicious tomato free sauce that oozes so much flavor!
Ingredients
For the tomato free pasta sauce (makes about 1 cup):
  • 2 tsp olive oil
  • ½ cup frozen cranberries
  • 1 cherry frozen pitted
  • ¼ cup red onion, chopped
  • 1 clove garlic
  • ¼ tsp red chilli pow / cayenne pepper (omit for AIP)
  • ½ tsp sea salt
  • ¼ tsp cumin or cumin powder (omit for AIP)
  • ½ cup pumpkin puree
  • 1 tsp apple cider vinegar
  • ½ cup water
For the shrimp linguini:
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp freshly chopped garlic
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (omit for AIP)
  • 8-10 medium raw shrimp, de-veined and de-shelled
  • pinch sea salt
  • 1 cup baby spinach
  • 2 cups cooked spaghetti squash
  • About ½ cup of tomato free pasta sauce
Instructions
For the tomato free sauce:
  1. Heat a frying pan and add olive oil. Add the cranberries, cherry, onions and the garlic and stir fry for 3-4 mins on low heat until the onions are cooked thru. Add red chilli and cumin if adding, and salt. Stir for 30 secs. Transfer mixture to a food processor, add the pumpkin puree and vinegar and water. Blend till smooth! You can store this in the refrigerator for up to 7 days.
For cooking the spaghetti squash:
  1. Cook the spaghetti squash in the Instant Pot (see instructions above the recipe) or in an oven (Cut in half, scoop out the seeds and bake skin side up for 45-50 mins at 400 deg F)
Assembling the shrimp linguini:
  1. Heat a frying pan and add the olive oil. Turn heat to low and add the chopped garlic, parsley and oregano. Immediately add the shrimp, the salt and the spinach. Saute everything for 3-4 mins until the shrimp are cooked and no longer pink. Turn heat off.
  2. In a serving plate, spread the spaghetti squash to make a bed. Pour the tomato sauce over the squash and then place the shrimp and sautéed spinach on top!

 

 

Cauliflower Pizza with tomato free pizza sauce (Paleo, AIP, Vegan)

OK so I am calling this a ‘pizza’ for lack of coming up with a better name but let me be very clear – this is nothing like your regular pizza!  It is way better I mean!  In terms of both taste and nutrient density and variety.  This is a pizza where the base is made up of cauliflower(one half head of a large cauliflower to be precise). The pizza sauce is made of more veggies(cranberries, pumpkin etc). Plus there are additional veggies for toppings!And if you thought you still needed some more veggies, I also made an additional avocado green sauce which you can add on the top too! All this plus a super tasty pizza! What’s not to like guys!

When I started my restricted diet two years ago, pizza and pretty much all ‘italian food’ went out of my life!  Pizza has gluten, dairy and tomatoes! And on my allergen free AIP diet, all of these were forbidden. So Pizza to me represented everything I could not eat!  Through out this journey, my family has been supportive by choosing not to go ‘Italian’ when we eat out as a family.  Prior to my illness, I used to regularly make homemade pizza at home.  Over the past two years because of my restrictions, I kind of stopped making them at home since I would need to make something for me separately.

However last weekend, my youngest mentioned how she missed my homemade pizza and how tasty it used to be.  I immediately then volunteered to make one for the kids for dinner that night and set about making the dough. Homemade pizza would any day be better than a store bought one! At least it won’t have 30 ingredients most of which are chemicals in them! As the pizza dough was resting, I looked for recipes for cauliflower pizza which I had been thinking of making for quite sometime now. Unfortunately all of the recipes had eggs in them. Finally I found an AIP cauliflower pizza recipe and decided to give that a try. However, the recipe called for microwaving the cauliflower and I didn’t want to do that. So I decided to steam the cauliflower using a steamer.And then I used a food processor to puree it. Perhaps because of this variation in my method, the dough was not coming well together per the original recipe and I needed to modify it. I had to then improvise and added cassava flour and arrowroot flour to make the dough smooth.

As for the tomato free sauce, just a couple days prior to this, I was experimenting with different ‘tomato free ketchup’ recipes and had come up with a concoction that finally was the right proportion of tangy, spicy and sweet for my taste buds. So with that already in my refrigerator, I was so eager to taste this AIP pizza! My husband who is not crazy about ‘pizzas’, saw me making the cauliflower pizza base and felt attracted to the ‘healthier version’ and said he would eat that instead of the regular one!

As both the pizzas were baking, I decided to make an avocado cilantro sauce too just because 🙂  hey, no harm, right?

Pleased to report that we had a fantastic ‘pizza night’ at home. The kids loved their home made pizza where I had made a spinach and mushroom topping for them.  And my husband…drumroll please!…said …”Hey this pizza is amazing’!

Actually both the red sauce and the avocado sauce went wonderfully with the cauliflower crust. You don’t need both at the same time of course. Just one sauce is sufficient. But if you know me, you know that I like to overdo things a bit 🙂  I just threw some baby spinach leaves and some sliced red onions on top for the toppings (you can see from the pics that I literally just slapped them on 🙂 ).  But when your pizza base is made of ‘nutrient dense’ cauliflower to begin with, not a lot of veggie toppings are needed!

Bringing this nutritious pizza to the weekly Paleo/AIP recipe roundtable hosted by Phoenix Helix. 

Cauliflower Pizza with tomato free pizza sauce (Paleo, AIP, Vegan)
Author: 
Recipe type: Main
Cuisine: American, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A healthy version of pizza with a cauliflower crust and a tomato free pizza sauce that tastes nothing like the traditional 'pizza' however, is insanely delicious!
Ingredients
  • ½ of a large cauliflower, about 3 cups of cauliflower florets
  • ¼ cup cassava flour
  • 3 tbsp arrowroot flour
  • ½ tsp sea salt
  • ½ tsp turmeric
  • ½ tsp dried oregano
  • 1-2 tbsp olive oil
  • extra arrowroot flour as needed
For the tomato free pizza sauce:
  • 2 tsp olive oil
  • ½ cup frozen cranberries
  • 1 cherry frozen pitted
  • ¼ cup red onion
  • 1 clove garlic
  • ¼ tsp red chilli pow / cayenne pepper (omit for AIP)
  • ½ tsp sea salt
  • ¼ tsp cumin or cumin powder
  • ½ cup pumpkin puree
  • 1 tsp apple cider vinegar
  • ½ cup water
For the avocado cilantro sauce:
  • ½ of a ripe avocado
  • ½ cup fresh cilantro leaves
  • 1 green serrano chilli (optional, omit for AIP)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ cup water
For toppings:
  • baby spinach leaves
  • thinly sliced red onions
Instructions
  1. Steam the cauliflower using a steamer pot. (You can create a steamer set by boiling some water in a large pot and placing a steamer mesh or insert at the top part of the pot.) Cover and steam for 5 mins.
  2. Transfer the steamed cauliflower to a plate and dab with paper towels to remove moisture from top.
  3. Place the cauliflower in a food processor and puree it by pulsing for 20-30 secs.
  4. Transfer the pureed cauliflower to a large mixing bowl. Add all the other ingredients for the dough and mix using your hands to form a smooth dough. If the dough is very sticky add more arrowroot flour as needed.
  5. Oil a pizza pan and place the dough onto it. using your hands press to form a thin circle - about 10-12 inches in dia.
  6. Bake at 375 for about 22-25 mins until bottom is crispy and golden brown. (oven temps vary greatly so check after 20 mins)
For the tomato free sauce:
  1. While pizza is baking, start making the sauce. Heat a frying pan and add olive oil. Add the cranberries, cherry, onions and the garlic and stir fry for 3-4 mins on low heat until the onions are cooked thru. Add red chilli pow. And cumin and salt. Stir for 30 secs. Transfer mixture to a food processor, add the pumpkin puree and vinegar and water. Blend till smooth!
For the avocado sauce:
  1. Add all the sauce ingredients to a food processor and blend till creamy.
  2. Serve pizza by spreading the sauce (either red or green) over the pizza. Add the toppings and eat when still warm!

Please do try this recipe and let me know how you like it!