Tomato basil shrimp pasta (low FODMAP)

20 Minutes prep • 60 Minutes simmer • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • I had a great time collaborating with my friend Leslie in her beautiful kitchen in Mexico on this low FODMAP recipe. The result is an intensely flavorful dish that’s perfect for family or company alike. Taking time to cook the sauce down brings out the flavors of the herbs so don’t rush it. It’s worth waiting for!

Ingredients

3 tablespoons garlic-infused olive oil

1 teaspoon dry basil

One 26-ounce box or two 14-ounce cans of chopped tomatoes (I like Pomi Chopped Tomatoes)

2 - 3 dry bay leaves

Fresh ground black pepper

Generous pinch of red pepper flakes

4 green onions (green part only) chopped

1/2 cup fresh basil, chopped

1 1/2 pounds of large shrimp, peeled and deveined

1/4 - 1/2 cup of capers, drained

Salt and pepper to taste

1 pound gluten-free pasta (I like Delallo gluten-free corn and rice Penne Regate)

(OR substitute rice if you’re avoiding flour of any sort)

1 tablespoon garlic-infused olive oil

2 tablespoons fresh basil, chopped

Fresh grated Parmesan cheese for serving (optional)

Directions

If the shrimp is frozen, thaw in the refrigerator for about 4 hours. (In a pinch you can also thaw under cool running water for a couple of minutes just before cooking.)

Heat olive oil in a large frying pan or Dutch oven. When oil is hot, add chopped green onions and dry basil and cook for about 2 minutes so the basil releases its flavor.

Add the chopped tomatoes, bay leaves, and fresh ground pepper. Bring to a boil and reduce heat to simmer. Let tomato mixture simmer for 60 minutes, adding hot water 1/2 - 3/4 cup at a time to be sure sauce doesn’t get overly thick while it’s cooking down and developing the flavor.

Make your pasta (or rice if you prefer) according to package instructions. Toss with 1 tablespoon garlic-infused olive oil and 2 tablespoons chopped basil, and keep warm.

When the sauce has cooked down for 60 minutes, add the shrimp, and cook, stirring occasionally until shrimp are just pink through (only about 3-5 minutes).

Add the capers and additional salt and pepper to taste. Remove from heat and stir in the chopped basil.

To serve, make a bed of pasta on each plate and spoon the shrimp and sauce over the top.

Sprinkle with fresh grated Parmesan cheese (optional).

Serve with a side salad and warmed sourdough bread to soak up the extra sauce.

Eat and enjoy every bite because you can!

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