15 Minute Low FODMAP Shrimp Pasta

Hi Friends! Today I was able to go outside for a walk, it’s been a while! The bright sun, warm temperatures and slight breeze did wonders to lift my mood! Now, I can get the week started on the right foot. Sunday is always a meal planning day for me, admittedly a task I dread. First, our schedules are just a mess lately! And secondly…. well,  picky eater #1 and fructose intolerance challenge #2 add an extra dimension to the planning. Since this week is packed with activities, I decided my 15 minute low FODMAP shrimp pasta will be perfect!

My 15 minute low FODMAP shrimp pasta is such an easy go to meal because I have the ingredients already in the pantry and freezer. I can whip it up on the fly – AND, everyone loves it! This comforting, lemony, shrimp pasta is low FODMAP and safe for fructose intolerance.

Since I make this dish quite often, to change it up, I make variations. Here are a few other ideas.

  • Consider adding small broccoli florets to the pasta as it is cooking for the last 2-3 minutes.
  • Finely shred a 1/2 cup of fresh spinach and toss into the pan with the shrimp and pasta.
  • Add finely diced red pepper to the pan with the shrimp. I love the added pop of color (and thankfully TQ tolerates red pepper well).
  • Add red pepper flakes for a splash of spice.
  • You could even add small scallops, or use them in place of the shrimp.
  • How about tossing in a few pieces of chopped bacon?
fructosefreemom.com lemon shrimp pasta recipe

Notes on the ingredients for my 15 minute low FODMAP shrimp pasta.

Large shrimp – I keep a bag in the freezer. I like to buy the biggest, raw shrimp I can. Find bags on sale and stock up. I definitely prefer the larger shrimp over the smaller ones for the texture.

Rice noodles – We like the thin rice noodles. but, use what you like. Rice noodles are amazing because they cook really fast. Other options that are quick are angel hair pasta (if you can eat wheat) and the Miracle Noodle which I like. (But, TQ has never tried it so I’m not sure how it works for fructose intolerance.) However, I have no IBS trouble with the noodle and there are no calories! We also really like the Barilla gluten free fettuccini.

Butter – I do splurge on using real butter here. If you can’t tolerate that, use whatever butter substitute you can. Earth Balance is a good option.

Garlic infused oil – This gives a nice hint of garlic without the tummy upset. But, I have made it without the garlic oil and the kids don’t care! It’s good no matter what.

Fresh herbs – I use fresh herbs all of the time. I always have some in my garden or fridge. You can use parsley, dill, chervil, basil, green onion tops. Whatever you like. I really like the pop of green color and fresh flavor.

Fresh lemon – A must. It’s best to use the zest and juice of a fresh lemon.

A chunk of parmesan – Now, this is probably an optional thing. But, my kids absolutely LOVE fresh parmesan grated with a microplane (or zester as some call it) It creates this pillowy, feathery texture that melts on your tongue. We find it magical.

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15 Minute Low FODMAP Shrimp Pasta

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  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

1 Tbsp garlic infused oil

1 Tbsp butter + 2 Tbsp (or substitute with Earth Balance)

1 pound large, raw peeled and deveined shrimp

1 14 oz package thin stir fry rice noodles

1 lemon, zested and juiced, about 1/4 cup

1/2 cup finely chopped herbs like parsley, dill, chervil and green onion tops

Grated parmesan cheese to taste

Salt and Pepper to taste

Instructions

Pasta: Start boiling water in a large sauce pan. Once water is boiling, turn off heat, add noodles and allow to soften according to package directions. Usually about 2-3 minutes. Test noodle for doneness. Reserve 3/4 cup of cooking liquid and drain noodles.

Shrimp: In a large skillet, heat 1 Tbsp garlic infused oil and 1 TB butter.

Add peeled and deveined shrimp in a single layer.

Cook 2 minutes per side until they turn pink.

Once shrimp are cooked through, add another 2 Tbsp of butter to pan.

Add rice noodles directly to pan and give a toss.

Add lemon zest, juice and herbs and toss to coat noodles. 

Season with salt and pepper to taste.

If sauce is too thick, add a little pasta water to thin.

Serve with plenty of grated parmesan and extra herbs.

  • Author: Karina K.
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