Whether it’s an easy weeknight meal or simple stay-at-home date night dinner, this Low FODMAP Spicy Lemon Pasta with Shrimp recipe is delicious! And, it just happens to be gluten-free!
Rich, buttery and oh-so-delicious, this Low FODMAP Spicy Lemon Pasta with Shrimp recipe is nothing short of flavor-FULL! I have been using Ancient Harvest® Supergrain Pasta™ Linguine and I love the texture! In fact, my wheat-tolerating husband even enjoys this pasta!
Low FODMAP Pasta:
Fortunately for us low FODMAP folks, many kinds of gluten-free pasta are also low FODMAP. Typically, gluten-free pasta will be made from rice, corn, quinoa or a mixture of these gluten-free grains, but always double-check the ingredients.
Low FODMAP Pasta Serving Sizes:
- Gluten-free Pasta (in general): 1 cup, cooked or 145 grams
- Quinoa Pasta: 1 cup, cooked or 155 grams
Gluten-free pasta tends to have a little different texture than traditional wheat-based pasta, however, after years of trial and error I’ve found several that I consistently go back to. For this recipe, in particular, I enjoy Ancient Harvest® Linguine (made from corn and quinoa), Tinkyada® Brown Rice Fettuccine (made from brown rice), or if you’re in the Midwest, Taste Republic’s Refrigerated Gluten Free Fettuccini (made from brown rice).
Low FODMAP Serving Suggestions:
If you’re looking to add sides to this low FODMAP recipe, I would suggest adding a side of veggies and maybe a serving of fruit for “dessert”.
I may be a little biased because it’s one of my favorite veggies, but I think steamed or roasted broccoli with just a touch of salt would be delicious with this dish. The low FODMAP serving size for broccoli is ¾ cup or 75 grams.
A side salad with romaine, a couple of cherry tomatoes and cucumber slices with a simple vinaigrette of olive oil, red wine vinegar, and Italian seasoning would be another delicious and nutritious veggie pairing.
My go-to “dessert” fruits are low FODMAP berries, like blueberries, strawberries or raspberries. The low FODMAP serving sizes for each are:
- Blueberries: ¼ cup heaped or 40 grams
- Strawberries: 10 medium or 150 grams. However, FODMAPs were not detected in this food.
- Raspberries: 30 berries or 60 grams
Whether it’s an easy weeknight meal or simple stay-at-home date night supper, this Low FODMAP Spicy Lemon Pasta with Shrimp recipe is delicious! And, it just happens to be gluten-free!
- 1 (8 oz.) box gluten-free linguini (like Ancient Harvest® Supergrain Pasta™ Linguine)
- 1 tablespoon garlic-infused olive oil
- 4 tablespoons butter (or ghee), divided
- 1 ¼ pound uncooked large shrimp, peeled and deveined
- 1 teaspoon low FODMAP Italian seasoning
- ¼ teaspoon red pepper flakes
- 4 cups spinach
- ½ lemon, juice of
- 2 tablespoon parsley or chives, minced
- Salt and pepper, to taste
- 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.
Spinach: A low FODMAP serving is 1 ½ cup or 75 grams.
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
Keywords: pasta, gluten-free, shrimp, low FODMAP recipe