Low FODMAP Shrimp Scampi with Pasta
Shrimp scampi is one of those restaurant-worthy dishes that feels indulgent and celebratory, with plump, juicy shrimp swimming in a glossy, buttery sauce brightened by fresh lemon and a splash of white wine. The trick to making it work without triggering symptoms lies in two smart swaps: gluten-free corn and rice pasta in place of traditional wheat spaghetti, and garlic-infused olive oil instead of raw garlic cloves. You still get every bit of that deep, savory garlic flavor — the oil carries it beautifully — without the fructans that cause so much trouble. Scallion greens stand in for onion, adding a fresh, mild bite that keeps the dish feeling vibrant and complete. The sauce comes together in the same pan you cook the shrimp in, building layers of flavor from the browned bits, reduced wine and broth, and butter whisked in piece by piece until it turns silky and glossy. It serves four, so it's just as good for a weeknight dinner as it is for having people over when you want to impress without spending hours in the kitchen.
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Learn more →Ingredients
4 servings
For the pasta
- 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 tsp salt
For the scampi
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp garlic-infused olive oil, divided
- ½ cup dry white wine
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ½ tsp red pepper flakes
- 3 tbsp unsalted butter, cut into pieces
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free spaghetti according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander and set aside.
- 2
Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
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