Gluten Free Grilled Shrimp Pasta with Fire Roasted Vegetables and Blistered Tomatoes

One of my clients is a cancer survivor who tries to limit the amount of white flour in his diet. By substituting long strips of julienne squash for traditional pasta, this dish provides the comfort of a hearty Italian meal while being healthy and full of big flavors. You can make it vegan and gluten free by simply omitting the shrimp and Parmesan cheese.

Gluten Free Grilled Shrimp Pasta with Fire Roasted Vegetables and Blistered Tomatoes


1 Sweet Bell Pepper

1/4 Red Onion

2 Cups Grape or Cherry Tomatoes

1 Pound Shrimp, peeled and deveined

1/4 Cup Basil Pesto

2 Medium Summer Squash

1 Cup Tomato Sauce

Olive Oil

Salt and Pepper to Taste

Parmesan Cheese


Build a nice roaring fire or turn on your gas grill.

Roast the bell pepper over the open flame until completely charred on all sides. Immediately place in a bowl and wrap tightly with plastic. It is important you make a good seal or the steam will escape and make it difficult to peel later.

While the pepper is cooling, toss the tomatoes and onion in a little olive oil and sprinkle with salt. Cook them on the grill over high heat until onions are slightly charred and tomatoes are blistered, 2-5 minutes.

Toss the shrimp in pesto and a little olive oil and grill on both sides until fully cooked.

Meanwhile, bring a pot of salted water to a boil and slice the squash using a mandoline, julienne peeler or sharp knife into 1/8″ “noodles.” Discard the center containing the seeds.

Remove the skin from the pepper. It should slip off easily revealing a beautiful roasted pepper underneath. Don’t worry if a small amount of the black char remains. This is normal.

Remove the core and stem of the pepper and cut into strips.

Dice the onion and put in a large sauté pan with the pepper and tomato.

Turn on the heat and add the tomato sauce. I usually make tomato sauce in big batches and use as needed but your favorite store bought sauce will do just as well.

When the sauce is warm, put the julienne squash in the boiling water. Cook for two minutes and then transfer directly into the sauce, tossing to coat.

Place the finished “pasta” on a dish and arrange the tomatoes and shrimp around it. Top with extra tomato sauce and garnish with Parmesan cheese.

This recipe makes enough for two entrees.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s