GERD Friendly Ginger-Turmeric Shrimp Pasta Primavera with Zucchini & Peas

Total time35 min

Prep time15 min

Cook time20 min

GERD Friendly Ginger-Turmeric Shrimp Pasta Primavera with Zucchini & Peas

Bright, nourishing, and genuinely satisfying, this shrimp pasta is the kind of weeknight dinner that feels like a treat without the aftermath that so many pasta dishes bring. Managing acid reflux often means giving up the sauces you love — the heavy cream, the garlic, the tomatoes — but this recipe sidesteps all of those triggers without sacrificing any of the comfort. Leeks stand in beautifully as a gentle allium base, and fresh ginger with ground turmeric bring warmth and depth that feel bold without being harsh on a sensitive stomach. Zucchini and sweet peas keep things light and colorful, while a splash of low-sodium chicken broth and just a touch of butter create a silky, clingy sauce that coats every strand of linguine. The shrimp cook quickly right in the skillet, staying tender and juicy as long as you pull them the moment they turn opaque. Fresh basil and parsley stirred in at the end lift the whole dish with herby brightness. It comes together in one pan plus a pasta pot and serves four, making it an easy, repeatable solution for nights when you want something that actually tastes like dinner.

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Ingredients

4 servings

For the pasta

12 oz linguine or spaghetti
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1 tsp salt

For the shrimp and vegetables

1 lb large shrimp, peeled and deveined
3 tbsp olive oil, divided
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
2 medium zucchini, halved lengthwise and sliced into half-moons
1 cup frozen peas, thawed
2 medium leeks, white and light green parts only, thinly sliced and rinsed
Ingredient note
Leek can worsen reflux in some people, but the small amount in this recipe (~1/2 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.

For the sauce

½ cup low-sodium chicken broth
½ tsp salt, plus more to taste
¼ cup fresh basil leaves, torn
2 tbsp fresh flat-leaf parsley, chopped
1 tbsp unsalted butter
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.

For serving

¼ cup grated parmesan cheese (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the linguine according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened and wilted, about 5 minutes.

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