Last week I was in the mood for shrimp fra diavolo. With lemon, parmesean angel-hair pasta. This was one of my favorite “pre-paleo” meals. Now that I’m grain free, I was looking for a way to recreate this dish sans pasta.
Luckily my favorite Paleo cook book “Paleo Comfort Food” had a recipe I adapted to meet my craving. It’s called a “shrimp skillet” in the book, but that’s not quite descriptive for me. How about “Shrimp & pepper & tomato & onion & feta-goodness skillet?” No? Ok, I can live with “Paleo Shrimp Fra Diavolo” :) Here we go.
Shrimp Skillet Ingredients:
- 2 lbs peeled, deveined shrimp
- 1 medium onion
- 1 red bell pepper
- 5 garlic cloves, minced
- olive oil
- 2 tlbs fresh chopped oregano
- 1 lemon
- Feta cheese
- 4 medium tomatoes
- Red pepper flakes
Lemon Parmesan Pasta:
- 1 spaghetti squash
- 1 lemon
- Container of Parmesan cheese
- Olive oil
First, put the shrimp in a medium bowl. Add the minced garlic, chopped oregano, zest of the lemon, juice of the lemon and two tablespoons of olive oil. Mix and let marinate for 15 minutes.
While you wait, slice the red pepper into long thin strips and set aside. Do the same to the onion. Cook the pepper and onion in some olive oil in a skillet until the onion is translucent, about 10 minutes. During the cook time, chop the tomatoes into large pieces and clean out the “wet” seedy part so just the tomato meat is left behind.
Once the onion is translucent, add the shrimp and the marinade to the pan and cook just until the shrimp is pink. Then add the tomatoes and cook just until the tomatoes are warm. Top with feta cheese and a bunch of red pepper flakes.
This dish can stand alone as it’s own meal, but if you want to tackle the lemon parm “pasta” I mentioned, here’s the recipe for that. It’s SUPER easy and tastes just like the tangy, cheesy pasta I remember from my grain-eating days.
Prick holes in a spaghetti squash and place on a baking sheet. Bake at 375 for one hour. Remove the squash from the oven, cut it in half, remove the seeds and then scrape with a fork to make “pasta.” Add the juice of one lemon, 1 tablespoons of olive oil and a cup of Parmesan cheese. Mix and serve.
Here’s the final product:
Really yummy and really easy for a week-night meal. Enjoy!