Shrimp, raw
(large, about 26 to 30 shrimp, defrosted and peeled)
1 tsp
Chili powder
1/4 tsp
Oregano, dried
1 dash
Black pepper
(Freshly ground)
1 can(s) (14oz)
Diced tomatoes, low sodium, canned
3/4 cup
White wine, dry
1 tsp
Butter, vegan
(or regular butter; optional)
1/4 cup
Parsley, fresh
(flat leaf, finely chopped)
2 tbsp
Basil, fresh
(finely chopped)
Instructions
Bring 5 quarts (4.7 L) of salted water to a boil in a large pot. Add the pasta and cook, stirring frequently until very al dente. Drain, reserving 1/2 cup (120 ml) of pasta cooking water.
Meanwhile, heat the oil in a large non-stick pan or wok over medium heat until shimmering. Add the green onions and sauté until soft, but not browned.
Add the shrimp, chili powder, and oregano and season with salt and pepper. Stir to combine ingredients and toss the shrimp until they are about halfway done (pink) - about 1-2 minutes. Transfer the partially cooked shrimp to a bowl and set aside.
Stir in the canned tomatoes and white wine to the non-stick pan and bring to a simmer. Cook for about 5 minutes or until the liquid is slightly reduced and thickened.
Add the butter (if using) and stir until it melts. Then add the shrimp back to the pan and toss to coat thoroughly with the sauce and to almost finish cooking the shrimp. Taste and adjust salt and pepper, if needed.
Add the drained pasta to the pan and toss with tongs to coat with sauce. This final step will finish cooking the pasta and the shrimp. Add additional starchy pasta water, a tablespoon at a time if needed, to loosen up the sauce.
Toss in the fresh parsley and basil and plate immediately. Garnish with extra chili powder, if desired, and serve.
Notes:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
