Low FODMAP Shrimp Pasta with Tomatoes, Spinach and Arugula

Delicious low FODMAP Shrimp Pasta with Tomatoes, Spinach and Arugula. A fresh summer pasta recipe for an easy-to-assemble dinner or weekend lunch.

Today I bring you this easy pasta dish that combines fresh, easy to find seasonal ingredients. Here, shrimp, tomatoes and spinach are sautéed until just cooked through. They are then tossed with gluten free spaghetti (or linguini) and topped with peppery arugula. Optionally, yet highly recommended, I use white wine to make a light sauce for the pasta.

This low FODMAP Shrimp Pasta recipe is the perfect meal after a long day at the beach or a hard day at the office and it tastes so good!

For more low FODMAP pasta recipes, see here and for one of my most popular recipes with shrimp, check out these chinese raviolis.

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4.5 from 4 votes

Low FODMAP Shrimp Pasta with Tomatoes, Spinach and Arugula

Delicious low FODMAP shrimp pasta with tomatoes, spinach and arugula. A fresh summer pasta recipe for an easy-to-assemble dinner or weekend lunch.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dinner

Cuisine: Low Fodmap

Keyword: arugula, pasta, shrimp, Spinach, tomatoes

Servings: 3 people

Author: My Gut Feeling

Ingredients

• 8,5 oz | 250g gluten free spaghetti OR linguini
• 1/2 cup | 75ml reserved pasta water OR white wine
• 4 tbsp olive oil divided
• 0,5 lbs | 250g shrimp peeled and deveined (tails removed, if you prefer)
• 1 tsp salt divided
• 2,64 oz | 75g cherry tomatoes halved
• 2,64 oz | 75g fresh spinach, chopped OR baby spinach
• 1 oz | 30g arugula leaves for topping
• 1/2 tsp red-pepper flakes* optional
• black pepper to taste optional
• olive oil for drizzling optional

Instructions

• Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions. Reserve 1/2 cup of the pasta cooking water (if you prefer white wine, skip this part), then drain pasta.
• While the pasta cooks, heat 2 tbsp olive oil in a deep 12-inch skillet over medium heat. Add the shrimp, sprinkle with 1/2 tsp of salt and red-pepper flakes (optional) and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
• Add remaining 2 tbsp olive oil to the pan and sauté the tomatoes, seasoning with 1/2 tsp salt. Cook, stirring frequently, 3 to 4 minutes. Add spinach and cook until wilted.
• Add the pasta cooking water OR white wine and bring to a simmer. Add the cooked pasta and shrimp to the skillet and toss to combine.
• Season to taste with salt and black pepper.
• Top with arugula, drizzle with olive oil, if desired, and serve immediately.

Notes

*Red-pepper flakes have not yet been tested by Monash University, but chilli powder has and it's green (1 tsp per meal). You can use powder instead if you prefer.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!