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 gluten-free!
Ingredients
227 gm
Pasta, gluten free, dry
(low FODMAP such as brown rice linguine)
1 tbsp
Extra virgin olive oil, garlic-infused
4 tbsp
Butter, salted
(or ghee)
567 gm
Shrimp, raw
(large, peeled and deveined)
1 tsp
Italian herb seasoning, McCormick
(low fodmap variety)
1/4 tsp
Red pepper flakes
4 cup
Spinach
1/2 medium
Lemon
(juice of)
2 tbsp
Parsley, fresh
(or chives (green parts ONLY), minced)
1 pinch
Salt and pepper
(to taste)
Instructions
Cook gluten-free pasta according to package instructions. Drain, toss with a little olive oil (to prevent sticking) and set aside.
In a large pot, heat olive oil and 1 Tbsp. butter. Add shrimp and cook until shrimp start to turn pink; flipping once. Once shrimp are almost cooked, stir in Italian seasoning, red pepper flakes, and spinach. Cook until spinach is wilted; stirring occasionally.
Add cooked pasta to shrimp and spinach mixture. Add remaining 3 Tbsp. butter; stir until melted and well mixed.
Top with lemon juice, herbs, salt, and pepper. Serve.
