Shrimp Scampi Linguine

Whoa!  Two spaghetti squash recipes back to back.  I guess you can say that I am pretty obsessed with the stuff.  Here is a dinner that is sure to please anyone, Paleo-lover or not!  It is way better than any version you'll find at a seafood restaurant and so easy to make!  I doubled the recipe so that we would have plenty of leftovers to enjoy the next day and I suggest you do the same.  Who said Paleo can't be super-satisfying?

TIME SAVING TIP: Begin preparing your shrimp (cleaning,peeling, etc.) then make the scampi while the spaghetti squash is roasting.

Shrimp Scampi Linguine
Adapted from: The Functional Foodie
Prep Time: Approximately 5 minutes
Cook Time: Approximately 35-45 minutes
Serves: 2-4

Ingredients:

• 1 large roasted spaghetti squash (see instructions below)
• 1 lb uncooked, deveined, peeled wild-caught shrimp
• 2 tbsp olive oil
• 2 tbsp grass-fed butter
• 4 cloves of garlic, minced
• sea salt and pepper
• red pepper flakes
• 1/2 cup chopped fresh parsley (or 2 tbsp dried)
• juice from 2 lemons
• lemon zest from 1/2 a lemon (about 1/4 cup)

Instructions for Roasting Spaghetti Squash:

1. Preheat your oven to 375°F.
2. Wash the squash and cut in half length-wise (This can be difficult if you don't have a sharp knife so be careful!).
3. Scoop out the seeds (ice cream scoop works great!) and drizzle each half with a tsp of olive oil then brush out evenly.  Sprinkle with some salt and pepper.
4. Place the two halves face side down on a baking sheet and roast for 35-45 minutes or until tender.
5. Carefully turn over the halves and let cool for at least 5 minutes then take a fork and scrape out the delicious noodles!

Instructions for Shrimp Scampi:

1. Preheat a large skillet over medium low heat then add olive oil and butter and melt.
2. Add garlic to the skillet and cook for only a few minutes.
3. Add the shrimp, salt, pepper and a few shakes of red pepper flakes.  Stir shrimp frequently and cook until pink (about 5-7 minutes) .
4. Remove skillet from the heat and add parsley, lemon juice and lemon zest.
5. Stir to combine then serve over spaghetti squash noodles.

Vegan Paleo Spaghetti

During my Pre-Paleo days, I liked to do Meatless Mondays in order to cut calories but now that I'm Paleo, I don't ever think about calories!  I had planned on making regular spaghetti with meat sauce last Monday until I realized that my meat had gone bad so it became Meatless Paleo Monday!  The sauce is just as yummy without meat, it just has less protein.  Enjoy!

TIME SAVING TIP: Cook the tomato sauce while the spaghetti squash is roasting.

Vegan Paleo Spaghetti
Prep Time: Approximately 5 minutes
Cook Time: Approximately 35-45 minutes
Serves: 4

Ingredients:

• 1 large roasted spaghetti squash (see instructions below)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 tsp minced garlic
• 1 can organic tomato sauce (15 oz)
• 1 28 oz can organic crushed tomatoes or 2 cans organic diced tomatoes (15 oz each)
• 1 can organic tomato paste and hot water
• 2 tsp italian seasoning
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions for Roasting Spaghetti Squash:

1. Preheat your oven to 375°F.
2. Wash the squash and cut in half length-wise (This can be difficult if you don't have a sharp knife so be careful!).
3. Scoop out the seeds (ice cream scoop works great!) and drizzle each half with a tsp of olive oil then brush out evenly.  Sprinkle with some salt and pepper.
4. Place the two halves face side down on a baking sheet and roast for 35-45 minutes or until tender.
5. Carefully turn over the halves and let cool for at least 5 minutes then take a fork and scrape out the delicious noodles!

Homemade Tomato Sauce Instructions:

1. In a large pot, heat olive oil over medium heat.  Add onions and cook for 5-10 minutes or until translucent. Add the garlic and cook for another minute.
2.    Add the tomato sauce,  crushed or diced tomatoes, seasonings and bring to a boil.
3.    Add the tomato paste then fill the can with hot water and add.  Mix well then cover and reduce to a simmer until your spaghetti squash is done.
4.    Serve over spaghetti squash.

Slow Cooked Flank Steak with Mushrooms

Here is another super easy crock pot meal, similar to my Slow Cooked Mushroom and Gravy Roast but with flank steak and fewer ingredients.  Serve this by itself or with a side of your favorite greens.  Prepare to salivate when you smell it cooking!

Slow Cooked Flank Steak with Mushrooms
Prep Time:  Approximately 10 minutes
Cook Time: Approximately 4-5 hours
Serves: 4

Ingredients:

• 1 1/2 lbs flank steak
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 lb mushrooms
• 1/3 cup water
• 2 tbsp apple cider vinegar
• 1 1/4 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp pepper

Instructions:

1. Heat olive oil in a large skillet over medium high heat until smoking hot.  Add steak and brown on both sides.  Move steak and juices to the crock pot.
2. In the same skillet, add onions and more oil if needed and cook for a few minutes.
3. Add water, vinegar and spices and bring to a boil.
4. Pour vinegar mixture over the steak in the crock pot and add the mushrooms.
5. Mix around some then turn your crock pot on high for 4 hours.