Summer Herb and Shrimp Salsa Nachos

I love nachos and tacos! And I have to admit, I like my “usual” and very seldom do I want to stray from those yummy recipes. But, I also like to play around with different ingredients to my favorite dishes, sometimes it works and sometimes it doesn’t.

This worked!

Now, I’m having tummy issues and sour cream and avocados I cannot have. But if I could, those ingredients would be in this nacho recipe.

Also, this would work as a taco – a taco is exactly what I had planned to do BUT I did not have tortillas in my freezer (yes I keep them in the freezer). I did have these incredible corn chips though, so that’s what I used and made it nachos.

For the nachos, I just layered each of the ingredients. For the tacos, you can put all the ingredients into a bowl, stir to combine and then add to taco shells or tortillas.

I used deveined shrimp with the shells and tails removed. I lightly coated them in olive oil and tossed them on a foil lined baking sheet. Then I added finely diced red onions, salt and pepper, chopped thyme, and smoked paprika. I love smoked paprika! Bake at 350 degrees until done.

I put a layer of corn chips on a plate. While the shrimp cooked I finely chopped iceberg lettuce, a bell pepper, radishes, grape tomatoes, and cucumbers. As each ingredient was chopped, I sprinkled it over the corn chips. I also used grilled corn in this recipe. When the shrimp were cooked, I chopped them and topped the nachos with them.

I had planned to chop parsley but…. My parsley plant has some Black Swallowtail eggs so I am NOT touching it!!!  But I did use some other herbs, thyme. rosemary, mint and basil.  Cilantro would be delish in this!

Then I squeezed some lime juice all over the nachos and dinner was served.

You can top with sour cream, guacamole, sliced avocados, etc.

Garlic Shrimp and Broccoli Sauce over Spaghetti Squash

I love pasta.  Seriously, I could eat it every day.  But I don’t want all those carbs. The next best thing is spaghetti squash.

This is amazing to me!  How can I substitute squash for pasta?? I do not have a clear understanding of this but it works and I love it.

I’m also looking for ways to change my diet to a healthier and lean diet so the squash is perfect.

So I am always looking for different sauce ideas for the squash.  Over the weekend I had a lot, and I mean a lot of things in the fridge that needed to be used.  One of them being the spaghetti squash.

I also had broccoli, half of an onion, chicken stock, a little wine, lemons, and a few shrimp in the freezer.  I found dinner in those ingredients.

I pulled the shrimp out to thaw, I only had about 12 large shrimp but it would work.  Would have loved more but I was working with what I had.

Then I baked half the spaghetti squash, I will use the other half this week.

When the squash was ready to come out of the oven, I turned off the heat and left it in the oven while I started the sauce. First thing I did was melt 1 tablespoon butter and drizzle of avocado oil in a large non-stick saucepan. Then I added diced onion and the shrimp.  Season with salt, pepper, paprika, garlic powder, red pepper flakes and thyme.

Sauté until the shrimp are about halfway done.  Then toss in broccoli florets and sauté until bright green and the shrimp are cooked.  Next, add either 1 cup of white wine or chicken stock.  I decided on the white wine for tonight’s meal and will use the stock for couscous tomorrow.

Simmer on low to reduce but do not overcook.  Only about 1-2 minutes.

Scrape out the squash and place on a plate or pasta bowl and top with the sauce, grated parm cheese and a drizzle of lemon juice.  I got 2 servings out of my squash and the sauce was enough for both servings too.

Garlic Shrimp and Broccoli Sauce

Serves 2


Half of prepared spaghetti squash

1 T butter

2 T olive or avocado oil

1 small onion, diced

About 12-15 large shrimps, shell and tail removed, deveined

1-1/2 c broccoli florets

Salt & Pepper to taste

½ tsp Paprika

½ tsp Garlic Powder (adjust to your liking or use 1 clove of minced garlic)

1 sprig of thyme, leaves removed

2 dashes of red pepper flakes

1 cup white wine or chicken stock or broth

Grated Parm Cheese and lemon juice for topping


  1. Melt butter and oil in large non-stick saucepan.
  2. Add shrimp and all the spices, sauté until shrimp are cooked about halfway, then toss in the broccoli florets and cook until bright green and shrimp are cooked.
  3. Add the wine or broth and cook for another 1-2 minutes.
  4. Scrape out shell of spaghetti squash and place strands in a pasta bowl or plate and top with sauce, grated parm and lemon juice.

Tuscan Shrimp Fettuccini

When I go out to eat, I scan the entire menu looking for inspiration for new recipes, in addition to what I am going to order for that meal!

If I find something that sounds delicious, I look at the ingredients and try to figure out the recipe for myself and to my liking.

For instance, I don’t care for mushrooms or olives all that much. I may use them if they are finely chopped but they are not a favorite of mine so I generally omit them.

Also, not a fan of peas and lima beans but I do like asparagus tips, spinach, kale and broccoli so I might swap the peas or beans for another green that I do like.

I always get the Zuppa Toscana at Olive Garden, but honestly, I like mine better!

The other night I made this delicious Tuscan Shrimp Fettuccine. I’ve seen this on menu’s, have ordered it and loved it!

I was in heaven with this dish, it is so good! It also works well with chicken.

The dish comes together pretty fast, so have all of your ingredients assembled before you start. The first time I made this I did not and regretted it!

You’ll want to start your pasta water. I used fettuccini noodles for this but because the sauce is fairly thick, you could also use penne pasta.

In a large fry pan with about 2 T of melted butter over medium heat, sauté your shrimp and onions. I sprinkled in garlic powder, but you can use finely diced fresh garlic if you want. I don’t use garlic that much so I usually just have the powder in my pantry.

When the shrimp are almost done, add some chopped sun-dried tomatoes. Pour in about 1 T of the oil from the jar of tomatoes. I have also used jarred, roasted red peppers instead of the sun-dried tomatoes. Delish as well!

You can add other veggies too, small broccoli florets and asparagus tips work.

After the shrimp are cooked, add chicken broth. A good white wine can be substituted. Cook over medium heat until the broth reduces.

Then lower the heat to a medium low and add half and half, light or heavy cream, your choice.  My tummy can’t handle all that cream so I use half and half!

Also toss in about 2 cups of torn spinach and 1 cup of fresh grated parmesan cheese.

Cook over a low heat, stirring often. Turn the heat off as soon as it thickens.

Ladle in the cooked noodles and toss gently. Serve with chopped parsley and more grated cheese. If the sauce is too thick, you can add a little bit of the pasta water.

Tuscan Shrimp Fettuccini

This makes 2 large servings

8 oz fettuccini noodles, half of a one pound box

2 T butter

1-2 T garlic powder

25 large raw shrimp, deveined, peeled and tail removed

Half of a medium onion, diced

½ cup sun-dried tomatoes jarred in oil, chopped

1 T sun-dried tomato oil

½ cup chicken stock, white wine will work as well

½ cup half and half

2 handfuls spinach

1 cup grated fresh parmesan cheese

  1. Bring water to boil for pasta, salt well.
  2. While pasta cooks, assemble ingredients and begin sauce.
  3. Melt butter over medium heat, add the shrimp, onions and garlic powder.
  4. When shrimp and onions are almost cooked, add the chopped sun-dried tomatoes and 1 T of the oil from the jar. Sauté for about 2-3 minutes.
  5. Add the broth or wine, continue to cook over a medium heat until sauce reduces to about half.
  6. Reduce heat to medium low and add the half and half, spinach and cheese. Stir often and turn off heat when thickened and the spinach is wilted.
  7. Ladle in the noodles and toss gently.
  8. Top with parsley and more grated parm cheese.

Cajun Shrimp Spaghetti Squash

The most difficult part of making this dish was cutting the squash in half.  Wow!

After getting that squash cut in half and removed the seeds and strings, I drizzled avocado oil over the meat of the squash.  You can use olive oil if you want, avocado is my new favorite.  Salt and pepper well.

You could use other spices here too.  I definitely could have driven the Cajun spice home and dusted the uncooked squash with it but salt and pepper were just fine.

I placed each half meat side down on a parchment paper lined baking sheet and popped them in a 350 degree oven for 45 minutes.

Just before I pulled the squash out of the oven I coated about a dozen large shrimp (deveined and shells and tail removed) in Cajun seasoning and sautéed them in a little butter and oil until done, only takes a few minutes.

Using a fork, scrape the inside of the roasted squash and pull the spaghetti strands out of the shell and put on a plate.  After you have it all scraped out, place the spaghetti strands back into the shell and top with the cooked shrimp and drizzle some of the oil/butter.  Top with your favorite cheese, I used grated parm.

You can put the noodles in a pasta dish but sometimes I like to put the noodles back into the shell and serve it that way.

I like to think this dish is healthy, wouldn’t you agree? Very little butter, avocado is a good oil, and squash instead of pasta.  Yep, healthy!

Cajun Shrimp Spaghetti Squash

1 cooked and prepared spaghetti squash, with the noodle put back in the shells

1 dozen large shrimp, deveined with shells and tail removed

1 T Cajun seasonings, or to taste

Avocado oil and butter

Grated Parm cheese for topping

  1. Just before the spaghetti squash is finished roasting, make the shrimp.
  2. In a bowl toss the shrimp with the Cajun seasoning.  Depending on how much spice you like, start wit one tablespoon and go from there.
  3. Place shrimp in a hot pan coated with oil and butter, sauté until cooked.  Only a few minutes.
  4. Divide the shrimp over each shell, drizzling some of the oil/butter over the shrimp.
  5. Top with grated parm cheese and serve.
  6. You could also pop them back in the oven to melt the cheese if you want.  Just keep an eye on it. Set as

Spicy Red Pepper Jelly Shrimp

I love serving red pepper jelly over a block of softened cream cheese for gatherings.  It’s always been a favorite of mine and my guests.

But I also like to use it as a glaze for shrimp, salmon and ham.

I change it up with cayenne pepper, soy sauce, teriyaki sauce, and fresh herbs, depending on the flavor I want. But the base is always about 2-3 tablespoons of the jelly and 1-2 teaspoons of olive oil.

I served this shrimp over a bed of brown butter and turmeric orzo.  And I added another teaspoon of the jelly as a topping on the shrimp while it was still hot from the oven.

Spicy Red Pepper Jelly Shrimp

Serves 2

Preheat oven to 350

18 large shrimp, deveined, shells and tail removed

3 T red pepper jelly

2 tsp olive oil

2 dashes cayenne pepper

1.  Rinse shrimp and dry, place in a bowl.

2. In a separate bowl add the remaining ingredients and blend well.

3. Pour red pepper jelly over shrimp and toss to coat.

4. Spread evenly on a cookie sheet and bake for about 10 minutes.  Halfway through, remove cookie sheet and toss shrimp and put back in the oven to finish cooking.