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Bruschetta Shrimp

So, this Bruschetta Shrimp…A few days ago we returned from a camping trip and I was out of dinner ideas. No more Mexican or Thai for a while. Then I noticed a few tomatoes from my garden laying on a counter in a desperate need of being used up. Alex also announced to kids there were a few more waiting for them in the garden but nobody has moved.

Bruschetta Shrimp

All of this came from my garden. Pretty cool!

A few months ago I bought a bag of organic (are there organic pine farms?!) pine nuts at Costco which as you understand correctly is still in my pantry. Then I remembered about organic Parmesan cheese in a freezer. Onions and garlic, I always have on hand. Hello, I’m Ukrainian.

Bruschetta Shrimp

A few months ago I stocked up on organic kamut pasta on sale at a local health store. I used fettuccine for this recipe but feel free to use any pasta, even gluten free. Brown rice or quinoa would be wonderful too. Or zucchini noodles.Bruschetta Shrimp

That is how we ended up with Bruschetta Shrimp. It turned out delicious! I had a bowl for late lunch as I had a training session that night. It was better that way that having pasta for dinner.:)

Bruschetta Shrimp

Bruschetta Shrimp

Bruschetta Shrimp


  • 1/2 cup pine nuts
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 tbsp olive oil, extra virgin
  • 2 cups fresh tomatoes, finely chopped
  • 1/2 cup chicken/veggie broth or water
  • 2 tbsp balsamic vinegar
  • 1 tsp maple syrup or raw honey
  • 1/2 tsp salt
  • Pinch of ground black pepper
  • 1 lb raw shrimp, peeled & deveined
  • 2 tbsp parsley, finely chopped
  • 3 tbsp basil, finely chopped
  • 3 tbsp Parmesan cheese, shredded
  • Pasta or veggies, for serving


  1. Preheat large skillet on low heat and add pine nuts. Toast until lightly brown, stirring often. Transfer to a small bowl and set aside.
  2. Return skillet to heat and swirl oil to coat. Add onion and garlic; sauté until translucent, stirring occasionally. Add tomatoes, broth or water, vinegar, maple syrup or honey, salt and black pepper; let simmer for 5 minutes.
  3. Add shrimp and cook for another 3-5 minutes or until shrimp has turned pink. Add parsley, basil, toasted pine nuts and stir. Sprinkle with Parmesan cheese and serve hot over whole wheat or gluten free pasta, zucchini noodles, brown rice or veggies.
  4. Storage Instructions: Refrigerate in a glass airtight container for up to 2-3 days.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 3/4 cup:
Calories: 218.5
Total Fat: 12.1 g
Cholesterol: 116.7 mg
Sodium: 350.9 mg
Total Carbs: 9.0 g
Dietary Fiber: 1.6 g
Protein: 18.7 g
WW Points+: 6

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  1. Laura @ Raise Your Garden

    Yummy, this looks super high is taste and low in carbs. And low in oil surprisingly. Might be the new love of my life. After eating ice cream non-stop this summer, it’s time to turn up the nutrition in my life.

  2. Natalie

    I made this and I absolutely loved it! You are a genius. I cant get enough of your delicious recipes!

    • Olena

      Awe. Great! My shrimp was so so but if you can get real tasting shrimp from sea it is better. Lately I have been buying frozen shrimp from stores and even without any preservatives it has medicinal taste. Yuk.



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