This Low FODMAP Spicy Lemon Pasta is made with gluten-free linguini, spinach, and protein-packed shrimp flavored with lemon juice, butter, and a kick of red pepper flakes. It’s perfect for an easy weeknight meal or simple stay-at-home date night dinner.
Rich, buttery, and oh-so-delicious, this Low FODMAP Spicy Lemon Pasta with Shrimp recipe is flavor-FULL! Lately, I have been using Ancient Harvest® Supergrain Pasta™ Linguine and my (non-FODMAPing) partner and I love the texture.
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Shopping list
To make this low FODMAP pasta recipe, add these ingredients to your shopping list:
- Gluten-free linguini – 1 (8-ounce) box – (like Ancient Harvest® Supergrain Pasta™ Linguine)
- Garlic-infused oil – 1 tablespoon
- Butter – 4 tablespoons
- Uncooked large shrimp – 1 to 1 ¼ pound
- Low FODMAP Italian seasoning – 1 teaspoon
- Red pepper flakes – 1 teaspoon
- Spinach – 4 cups
- Lemon – 2 tablespoons juice (about ⅔ lemon)
- Fresh parsley or chives – 2 tablespoons (for garnish)
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Gluten-free pasta is considered low FODMAP in servings of 1 cup (cooked) or 145 grams. Not all gluten-free pasta products are created equal. To help keep things low FODMAP, select pasta products made with rice, corn, or quinoa.
Low FODMAP Italian Seasoning: Some packaged Italian seasoning blends contain high FODMAP onion or garlic powder. Double-check ingredients before purchasing.
Simply Organic Italian Seasoning and McCormick Gourmet Italian Seasoning are two blends that do not contain garlic or onion. Or, consider making your own.
Spinach is low FODMAP in servings of 1 ½ cups or 75 grams. Larger servings contain higher amounts of fructans.
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PrintRecipe
Low FODMAP Spicy Lemon Pasta with Shrimp
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
This Low FODMAP Spicy Lemon Pasta is made with gluten-free linguini, spinach, and protein-packed shrimp flavored with lemon juice, butter, and a kick of red pepper flakes. It’s perfect for an easy weeknight meal or simple stay-at-home date night dinner.
Ingredients
- 1 (8-ounce) box gluten-free linguini (like Ancient Harvest® Supergrain Pasta™ Linguine)
- 1 tablespoon garlic-infused olive oil
- 4 tablespoons butter (or ghee), divided
- 1 to 1 ¼ pound uncooked large shrimp, peeled and deveined
- 1 teaspoon low FODMAP Italian seasoning
- ¼ teaspoon red pepper flakes
- 4 cups spinach
- 2 tablespoons fresh lemon juice
- 2 tablespoon parsley or chives, minced
- Salt and pepper
Instructions
- Cook the gluten-free pasta according to the package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.
- In a large pot, heat the olive oil and 1 tablespoon butter. Add the shrimp and cook until the shrimp start to turn pink; flipping once. Once the shrimp are almost cooked, stir in the Italian seasoning, red pepper flakes, and spinach. Cook, stirring occasionally, until the spinach is wilted.
- Add the cooked pasta to the shrimp and spinach mixture. Add the remaining 3 tablespoons butter; stir until the butter is melted and everything is well mixed.
- Top with lemon juice, fresh herbs, salt, and pepper. Serve warm.
Notes
Low FODMAP Serving: One serving (¼ of the recipe) uses low FODMAP amounts of ingredients. For more information about specific ingredients, please refer to the “Low FODMAP Notes” section (above the recipe) or the Monash FODMAP app.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
Keywords: pasta, gluten-free, shrimp, low FODMAP recipe
Jackie says
Sounds great & easy, quick Emily. I font like cooked spinach, loved Deborahs idea of asparagus. I love asparagus so we will try that.
Thank you❗️
Annette Filpi says
Is asparagus low Fodmap? I love it too but have avoided as I read it was not allowed!
Em Schwartz, MS, RDN says
Hi Annette, You have read correctly. Asparagus is higher in the FODMAP excess fructose. (It does have a small low FODMAP serving – 1/2 spear according to Monash.) So, asparagus is generally not recommended for the elimination (first) phase of the low FODMAP diet. However, you may find during the reintroduction (second) phase that excess fructose isn’t a trigger for your IBS symptoms, so foods containing excess fructose (like asparagus) can be included in your personalized low FODMAP diet (phase three).
Nancy says
Excellent! Made this for a dinner with my son who has been trying some of your recipes and my husband loved it, too. I will be trying more of your recipes and referring others to your site. Keep up the great work! Nancy K, RD, LD
★★★★★
Em Schwartz, MS, RDN says
Thank you, Nancy! I always love hearing from fellow RDs and appreciate your support!
Summer says
Made it without shrimp. Yummmm.
★★★★★
Emily says
Glad you enjoyed it, Summer! Thanks for sharing!
Mama Maggie's Kitchen says
This looks insanely, incredibly good. Yummmmmmy!
★★★★★
Emily says
Thank you!
Gerri says
Love, love, loved this meal. It’s now my favourite low FODMAP meal. Followed recipe precisely except substituted chopped green onion for chives. Reminded me of Italy.
★★★★★
Kaylee says
Have you ever tried making this and then freezing it into individual portions? It would make a great lunch. But only my husband will eat it haha the rest of us don’t like shrimp 😉
Thank you!
Emily says
Hi Kaylee, I haven’t tried it but I’m kind of thinking it won’t freeze/reheat well. Since you’re not a fan of shrimp, I have made this several times using cut up chicken breast instead (just cooking until done before adding the pasta). It might be something to try? 🙂
Deborah says
Delicious recipe! I was craving shrimp, pasta and asparagus tonight, so I made a few modifications to the recipe. I left out the spinach (but will try it with spinach next time), added the tops of four green onions, sliced, and a little white wine. Roasted asparagus with olive oil and a little sea salt, then placed two spears over the bowl of pasta.
My high fodmap tolerant husband loved it! Thank you so much for the recipe!
Emily says
Thank you, Deborah! Those sound like delicious modifications. I will have to try this recipe with a little white wine and asparagus. Yum! Thank you for sharing! 🙂
Megan Gibson says
I loved this recipe! It was easy to make and delicious. I loved the addition of the red pepper flakes to give it a nice zip. I always forget about using shrimp in recipes, but it’s a great low Fodmap alternative to fish. I look forward to trying your other recipes. Thank you so much for creating easy recipes that my tummy likes!
★★★★★
Emily says
Thank YOU, Megan! This recipe is definitely in my top five favorites, so I am glad to hear you also loved it! 🙂
Megan says
Any thoughts on if this would be good to have with “zoodles” instead? I’m trying to cut down on my carb intake, but this recipe is really yummy!
Emily says
Yes! Zoodles should definitely work in this recipe (and taste pretty yummy, too!) 🙂 I would stir uncooked zoodles in at the end of the recipe, heating until they are just warm. Thanks for the idea, Megan!
Jen says
This is delicious! I made it with a twist by adding lime leaves and finely chopped red pepper and garlic and fresh coriander for those who can. Also very yummy. Thanks for the inspiring recipes.
Emily says
Oh yum! Those sound like fabulous modifications for people who can tolerate garlic. Thanks for sharing, Jen! 🙂
Frank says
Excellent recipe! I’ve recently become a low FODMAP-er due to escalating symptoms the last two years that has resulted in an IBS diagnosis. Your Ancient Harvest pasta suggestion was spot on. My girlfriend is gluten tolerant (gluten is my absolute worst trigger) and it’s been hard finding a pasta that she will eat. I no longer have to cook two different pastas for dinner because she loved this! The recipe, also, is fantastic. Excellent flavor spectrum. I used a whole lemon for juice, an extra tbs of butter right at the end, a tad more garlic olive oil, and 1 lb super large shrimp. I contemplated grating some fresh parmesan cheese on top but there was simply enough flavor to carry the pallet and nothing further was needed; anything more would have been overload. We ate it until stuffed with one big serving left for lunch. I’m totally going to be devouring your other recipes. Thanks Emily!!
★★★★★
Emily says
Thank YOU, Frank! This is one of my personal favorites and I am thrilled to hear that you and your girlfriend enjoyed this dish and the Ancient Harvest pasta! My husband is also gluten tolerant. Me, not so much. So, I can appreciate having to sometimes make two different versions of dishes to please everyone. Glad you could both enjoy it! 🙂
Theresa says
Quick, easy and delicious. Thank you for a great recipe!
Emily says
Thank YOU for the feedback, Theresa! I am so glad you enjoy this recipe, too!