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.
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 ingredients that are either frequently asked about or 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 Monash University has confirmed to be low FODMAP. 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
Shelby McNeill says
Enjoyed this recipe. I used frozen spinach and it worked well too. Would make and eat this again
Kathy Varcato says
Hi Em, from Cumberland WI. Howdy neighbor! Just made this today. Was FANTASTIC. Used kale (on hand) and Tuscan flavor infused oil. Just started the FODMAP diet a few days ago and this was the 1st tasty recipe I've made. Thank you so much for what you do.
Stay warm!!! I'm in AZ.
Kathy
Em Schwartz, MS, RDN says
Hi Kathy! Thrilled to hear you enjoyed this recipe. Your modifications sound delicious! Hope you're enjoying the AZ warmth and sunshine! -Em
Sharon Stallings says
Absolutely love this recipe. My cousin and I were hosting a house guest who had IBS (like me) and I was searching for a dish that was "classy". Had a side salad and some crusty bread and it was an absolute hit - even my cousin love it and she is not a spinach fan! Have prepared it several times since. Thanks so much!
C Mac says
I never leave a review or post anything! This was spectacular!! And don’t like when recipes are changed! I used Jovial Foods pasta and grass fed butter from Costco. Your recipe and amazing!
Suzzette Halvorson says
Hi! This looks so yummy. Can I use frozen cooked shrimp?
Em Schwartz, MS, RDN says
Hi Suzzette, I haven't tried using frozen cooked shrimp specifically but if I were going to I would thaw the frozen cooked shrimp first. Then to prevent overcooking, I would briefly sear (maybe 30 seconds) on each side in step 2 before removing the shrimp from the pan and proceeding with the recipe. I would return them to the pan at the end of step 3 and heat until they are hot. Hope that helps! -Emily
Sharon Stallings says
I buy the medium raw deveined tail off (have used the tail on too but take the tails off after the shrimp thaws), I take it out of the fridge and leave it in the bag in the fridge until the next day. Then I placed the thawed shrimp on a paper towel to absorb all the water so it sautes nicely. I would be careful if the shrimp is cooked because you really want to get all the flavor in the shrimp! I actually take out the shrimp and cook the spinach and herbs and then add the shrimp back in. I am really picky about over cooked shrimp!
Aimee says
As you make this, it feels incredibly simplistic. The finished product is an absolute explosion of flavors in your mouth! So easy, and my 4 kids beg me to make it regularly. (Ages 11-17) Do yourself a favor and make this, even if you don’t have to follow a low fodmap diet. Is great with regular linguine as well.
Riley says
This is an amazing recipe. I add shallots because I know my husband can eat them and they just add to the already lovely flavor. It has become a family favorite with myself and our 3 kids, which is pretty incredible to be able to cook one meal that everyone will eat. The only high maintenance thing I've added is that I cook regular pasta for all of us, and GF pasta for my husband.
Jess says
Really enjoyed this recipe - soooo fast and easy for a weeknight meal! I don’t like “spicy” so I almost passed it by - but then realized the spice was coming from the red pepper flakes and could easily be controlled for different palates.
I only had precooked (thawed from frozen) shrimp, rather than raw, but it worked well with those - i just browned them in the butter and oil for a couple minutes to add texture and flavor before adding the spinach and seasonings.
Thalia says
I started doing this recipe when I was on a low fodmap diet but it’s one that both me and my partner loved and is now a regular!!
Umay says
Delicious, easy, and filling recipe! Thank you very much, Em!!
Jen says
Another great recipe that is in our rotation. My whole family enjoys it.
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.