Lemony Shrimp Pasta

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Brighten up your dinner table with this delightful Lemony Shrimp Pasta!

This dish is a perfect blend of fresh flavors and nutritious ingredients, making it an ideal choice for those following a Low FODMAP diet.

With the zesty kick of lemon, tender shrimp, and the peppery taste of arugula, this pasta is sure to become a go-to recipe for busy weeknights or special occasions.

What’s in It?

This recipe features succulent shrimp sautéed to perfection and tossed with brown rice spaghetti, a fantastic gluten-free alternative that fits perfectly within the Low FODMAP guidelines. The dish is finished with a drizzle of olive oil, bright lemon juice, and a sprinkle of fresh chives, creating a light and refreshing meal that’s bursting with flavor.

Why You’ll Love It:

• Quick & Easy: This Lemony Shrimp Pasta comes together in just 20 minutes, making it a fantastic option for those hectic evenings when you want a gourmet meal without the hassle.

• Low FODMAP-Friendly: Designed for the elimination phase of the Low FODMAP diet, this dish uses ingredients that won’t trigger symptoms. Brown rice spaghetti provides a satisfying base, while shrimp is a lean protein option that’s naturally Low FODMAP. The combination of lemon and arugula adds brightness without compromising digestive comfort.

• Fresh & Flavorful: The addition of fresh chives and lemon juice elevates this dish, providing a burst of flavor that complements the shrimp perfectly. The arugula not only adds a peppery note but also a vibrant green color that makes the dish visually appealing
  

This Lemony Shrimp Pasta is not only delicious but also quick and easy to prepare. Enjoy a taste of the Mediterranean that’s both satisfying and gentle on your digestive system—perfect for any night of the week!

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Lemony Shrimp Pasta

Serves 4

Ingredients

• 340 grams Brown Rice Spaghetti 

• ¼ cup Butter (divided)

• ¼ cup Extra Virgin Olive Oil (divided)

• 400 grams Shrimp (peeled, deveined)

• 4 cups Arugula

• ¼ cup Lemon Juice (freshly squeezed)

• ½ cup Chives (finely chopped)

• 1 tsp Chili flakes (optional, for topping)

Instructions

1. Cook the spaghetti according to the directions on the package.

   Remove from heat, strain and run cold water over the pasta to prevent over-cooking.

2. In a skillet over medium heat, add half the butter and extra virgin olive oil.

   Add the shrimp and cook for 1 to 3 minutes per side or until the shrimp are no longer translucent. 

3. Add the pasta to the pan along with the arugula, lemon juice and the remaining butter and olive oil. Toss to coat.

   Divide onto plates and top with chives, chili flakes and salt and pepper.

Recipe Notes

• Leftovers
  Refrigerate in an airtight container for up to three days

• Oil-Free
  Omit the oil. Save some of the pasta water and use it to help make the sauce

• Dairy-Free
  Use additional olive oil instead of butter.

• No Arugula
  Use another leafy green such as spinach instead.

Nutrition Facts

Per Serving:

Calories 528

Fat 27g

Saturated Fat 9g

Carbohydrates 45g

Fibre 3g

Sugar 1g

Protein 28g

Sodium 143mg