Shrimp Tomato Pasta
Baked the Spaghetti Sauce at 400 degrees for 30 minutes.
Separated the spaghetti squash and baked it again for another 20 minutes.
Then for the Rue. I had seen a recipe for a coconut rue, here, from Family Living Simple. I have been eyeing the recipe for a couple of weeks. I had zucchini but did not have chicken… so I took a little different route.
The Coconut Rue — creamy, smooth and wonderful!!!
I topped the Spaghetti Squash with the shrimp mixture!!!! AMAZINGLY Delicious!!!
I should add that I do think Asparagus or maybe a red pepper. I can’t put my finger on what I want to add next time but I do think a vegetable would be WONDERFUL! :)
1 cup cherry tomatoes, diced
1 bag of fully cooked Shrimp (from Trader Joe’s)
For the sauce add the coconut oil (or ghee) to a sauce pan and melt on medium heat. When melted add coconut flour. Stir the oil and flour until it is smooth. Once the clumps are gone add the coconut milk. Heat to a slow boil and stir frequently with a whisk. I then decided to add another TBSP of coconut flour. The thickness was just how I wanted… Let simmer for about 5 minutes and add spices. Add 1 cup of diced cherry tomatoes and the frozen shrimp. (yes, frozen!) Cover the Rue and turn heat to low. Cook until the shrimp is thawed. Maybe 5 minutes MAX….