Charcoal Roasted spaghetti squash over pesto topped with Shrimp Fra Diavolo

INGREDIENTS

Pesto

• 4 cups fresh basil
• 4 cloves of garlic
• 1 cup grated Romano cheese
• 1 cup of olive/grape seed oil blend
• 8 oz. pine nuts
• 1 tsp. kosher salt
• ½ tsp. black pepper
• Blend well in a food processor

Shrimp Fra Diavolo

• 1 16 oz can of crushed tomatoes
• 1 4 oz. can of tomato paste
• 2 lbs. large uncooked shrimp
• Olive oil
• 2 tbsp. butter
• ½ cup of red wine (I use Cabernet Savignon)
• 2 tsp. Kosher salt
• 1 tsp. Black pepper
• 2 cloves garlic
• 2 tsp. Fresh oregano chopped
• ½ cup Fresh basil chopped
• 2 tsp. crushed red pepper

DIRECTIONS

1. Place 2 tsp. olive oil in a pan over med./high heat and add the chopped garlic
2. Add butter and allow to melt
3. After butter has melted add all of the shrimp and cook for about 5 minutes or until it starts turning pink.
4. Remove shrimp, place into a bowl and set aside.
5. In the same pan, add the crushed tomatoes, tomato paste
6. Add in the salt, black pepper, crushed red pepper, oregano and basil.
7. Let simmer for about 10 minutes then add the red wine.
8. After 10 more minutes add the shrimp and all of the juices in the bowl.
9. Let simmer for another 10 minutes and remove from heat. (Shrimp should be completely cooked at this point.

Spaghetti Squash

1. Slice spaghetti squash down the center long ways  and scoop out seeds.
2. Brush with olive oil and sprinkle with generous amount of kosher salt and black pepper
3. Roast at 350°F on the grill face down indirect heat for about 30 minutes or until the squash is tender.
4. Using a fork, scrape the spaghetti squash out and place into a bowl. It should have the appearance of angel hair pasta.

Assembly

Place some pesto onto the center of a plate, place some spaghetti squash over it and then top with the shrimp Fra Diavolo sauce. Add some grated Romano cheese and cracked black pepper to taste.