Spanish Romesco Shrimp and Summer Squash Pasta

Chosen Team

Invite the warm season in with a mouthwatering pasta recipe, featuring Spanish Romesco Simmer Sauce, shrimp, summer squash, toasted almonds, sweet basil, and shaved parmesan.

Total Time: 25 minutes


  • 1 pound pasta of choice, cooked according to package instructions, or for low-carb, use zoodles (spiralized zucchini)
  • 1 jar of Chosen Foods Spanish Romesco Simmer Sauce 
  • 1 pound raw peeled and deveined shrimp, tails optional 
  • ½ cup yellow squash, sliced into rounds
  • ½  cup zucchini, sliced into rounds
  • ½  cup shaved parmesan cheese
  • ½ cup raw almonds, chopped and toasted (you can do this in advance)
  • ¼ cup olive oil for topping
  • Red pepper flakes (optional)
  • Basil for topping, chopped


  1. Cook pasta according to the package instructions. 
  2. While the pasta is cooking, roughly chop the raw almonds with a knife and toast them in a saucepan on medium heat for about 3-5 minutes, or until fragrant, being careful not to burn. Set aside.
  3. In a medium saucepan, over medium heat, cook ¼ cup of the Simmer Sauce with the shrimp and squash until the squash becomes tender and shrimp is pink (about 5 minutes). Pour the rest of the Simmer Sauce into the pan and heat for another 5 minutes until the sauce is warmed. 
  4. Add the cooked pasta to sauce mixture and stir well to combine.
  5. Top with parmesan, toasted almonds, olive oil, red pepper flakes, and basil.


All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.