Low FODMAP Gluten Free Lemon Garlic Shrimp Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti or linguine
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 ½ tsp kosher salt, plus more for pasta water
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp black pepper
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp red pepper flakes
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- 1 lemon, zested and juiced (about 3 tbsp juice)
- ¼ cup fresh parsley, roughly chopped
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free pasta according to package directions until just tender with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander and set aside.
- 2
Pat the shrimp dry with paper towels and season all over with 1 tsp of the kosher salt and the black pepper.
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