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
Hayley Hall says
I have made this twice since starting low FODMAP for my daughter. It’s a hit with everyone—whether they have to be low FODMAP or not. Just a great family recipe that happens to be low FODMAP, really. Thank you!
★★★★★
Jennifer Russo says
Great! Super picky husband said….”This is really good! We have some for leftovers tomorrow!” Only thing I did different was add a sprinkle of parmesan cheese to it. Em, thank you for sharing your delicious recipes with us. I can’t wait to try them all! I have not been let down yet. 🙂
★★★★★
Lisa says
This was really good! I served over brown rice (vs pasta so I did not have to make 2 pastas) and added a bit of white wine as someone else suggested. Thanks for a really tasty recipe!
Julie Radtke says
Amazingly easy and tasty! I’ve made this twice and each time I’ve been surprised how quickly it comes together. Thank you, Em, for sharing.
★★★★★
Margie says
Thank you !!!! I have been wanting to cook this for some time. Finally did it….. Really good. It is so nice to eat a dish that has fresh herbs, clean taste and a little bit of heat!!!!
★★★★★
Em Schwartz, MS, RDN says
Thanks, Margie! I appreciate you taking the time to share your experience with this recipe.
Lorraine says
FANTASTIC! This was my second time making it, just as yummy as the first time! I didn’t have fresh spinach this time so I sub’d a smaller amount of frozen kale. Still perfect!!! Thank you! P.S. Hubby loves it too!
★★★★★
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! 🙂