Low FODMAP Lemon Shrimp Linguine
Nothing goes together like lemon, seafood, and pasta. Give your comfort food a zesty twist with this recipe.
Lemon Shrimp Linguine
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4-6
Prep Time
15 minutes
Cook Time
30 minutes
Nothing goes together like lemon, seafood, and pasta. Give your comfort food a zesty twist with this recipe.
Ingredients
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gluten free linguine, 1 pound
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large shrimp, 1 pound, peeled and deveined
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extra virgin olive oil, ¼ cup
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gourmend garlic chive powder, 1 ½ teaspoon
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parsley, ¼ cup, roughly chopped
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lemon, for serving
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gourmend organic chicken bone broth, 1 cup
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unsalted butter, 2 tablespoons
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salt and pepper, freshly ground, to taste
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gluten free panko crumbs, ⅓ cup
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olive oil, 1 tablespoon
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parsley, 1 tablespoon, finely chopped
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mint, 1 tablespoon, finely chopped
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hemp seeds, 2 tablespoons
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lemon zest, from 1 lemon
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salt and pepper, freshly ground, to taste
For the pasta
For the breadcrumbs
Directions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the gluten-free linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.Prepare the breadcrumbs:
In a small skillet over medium-low heat, warm 1 tablespoon of olive oil. Add the gluten-free panko and toast, stirring frequently, until golden brown, about 2-5 minutes. Transfer to a small bowl and mix in 1 tablespoon parsley, 1 tablespoon mint, lemon zest, and hemp seeds. Season with salt and black pepper to taste. Set aside.Cook the shrimp:
In a large skillet over medium heat, heat ¼ cup olive oil. Add the garlic chive powder and stir for about 20 seconds to toast it in the oil (being careful not to burn the powder). Season the shrimp with salt and pepper, then add them to the pan. Cook for about 1-2 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.Make the sauce:
In the same skillet, add the low FODMAP chicken broth and bring to a gentle simmer over medium-high heat. Let it reduce by about half, approximately 3-4 minutes. Stir in the butter and cook until it’s melted and the sauce becomes emulsified.Combine pasta and shrimp:
Reduce heat to low. Add the drained pasta to the skillet, tossing to coat in the reduced broth. Stir in the ¼ cup of parsley. Return the shrimp to the pan and toss everything together. If the mixture is too dry, gradually add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached. Stir in half of the toasted breadcrumb mixture.Serve:
To serve, place pasta in serving bowls and sprinkle with remaining bread crumbs and a squeeze of fresh lemon.