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
Low FODMAP Spicy Lemon Pasta with Shrimp
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
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Pin RecipeDescription
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!
Ingredients
- 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
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
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
Lunchie says
Having gotten to a point where I can eat fodmap now, I was really craving a shrimp dish. I used what I had on hand, so I subbed the spinach for kale, and the GF noodles for Shiritaki yam noodles (this also makes this low carb). UNBELIEVABLY GOOD.
I’d also love to try it with some creaminess, so I may temper an egg yolk and mix that into the sauce-like coating. I’ve heard some Italian chefs do that, and I’ve never tried it.
And! I am avoiding cheese/milk, so having this very Italian pasta dish made me extremely happy this evening. Thank you, friend.
★★★★★
Em Schwartz, MS, RDN says
Thank you for taking the time to share, Lunchie! I’m glad you enjoyed it and were able to modify it to meet your preferences! Best, -Em
Michelle says
This tasted wonderful! Quick, easy and very flavorable. Could never tell you were eating gluten free pasta. Will definelty make it again and again.
★★★★★
Em Schwartz, MS, RDN says
Thank you for taking the time to share, Michelle! Glad you enjoyed it!!
Phoebe says
So good, so simple, I’ve been making it weekly 🙂
★★★★★
Em Schwartz, MS, RDN says
Thanks for sharing, Phoebe! 🙂