Low FODMAP Gluten Free Linguine with Shrimp
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Learn more →Ingredients
4 servings
- 12 oz gluten free linguine
- 1 lb large shrimp (21–25 count), peeled and deveined
- 3 tbsp olive oil, divided
- 4 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
- 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.
- ½ cup dry white wine
- ½ cup reserved pasta cooking water
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¾ tsp kosher salt, plus more for pasta water
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free linguine according to the package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy pasta water and set it aside. Drain the linguine in a colander.
- 2
Pat the shrimp dry with paper towels and season with ¼ tsp of the salt and the black pepper. Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1½ minutes, then flip and cook for another 1 minute, until the shrimp are pink, opaque throughout, and curled — they should reach 145°F (63°C) at the thickest part. Transfer to a plate.
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