Low FODMAP Gluten Free Shrimp Pasta

Total time35 min

Prep time15 min

Cook time20 min

4.8

(26)

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Ingredients

4 servings

12 oz gluten free spaghetti or linguine
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 lb large shrimp (21–25 count), peeled and deveined
3 tbsp olive oil, divided
4 cloves garlic, thinly sliced
Chef's tip
Swap 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 note
A 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 parsley, roughly chopped
salt and pepper, to taste

For serving

¼ cup grated parmesan cheese (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the gluten free spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy pasta cooking water and set it aside. Drain the pasta in a colander.
2
Pat the shrimp dry with paper towels and season lightly with salt and 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 for 1½–2 minutes per side, until pink, opaque throughout, and curled into a loose C-shape. Transfer the shrimp to a plate and set aside.

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