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.
Servings: 3 people
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
- 1.59 oz | 45g cherry tomatoes halved
- 2.64 oz | 75g fresh spinach, chopped OR baby spinach
- 1 oz | 30g arugula leaves for topping
- 1/2 tsp chili 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 chili 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
UPDATE 2022 Chili flakes have been tested by Monash University: 1 tsp per meal is ok Cherry tomatoes have been retested. They passed from a safe serving size of 2.65oz | 75g (fructans) to 1.59oz | 45g (fructose). The recipe has been revised and updated taking this into account. For more information check Monash FODMAP’s latest updates.