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A skillet with shrimp, tomatoes and spinach pasta topped with arugula and tongs
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5 from 2 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


  • 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


  • 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.


*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.