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 stars by 1 users
Category
Main Course
Servings
4-6
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
gluten free linguine, 1 pound
large shrimp, 1 pound, peeled and deveined
extra virgin olive oil, ¼ cup
-
gourmend garlic chive powder, 1 ½ teaspoon
parsley, ¼ cup, roughly chopped
lemon, 1 juice and zest
-
gourmend organic chicken bone broth, 1 cup
salt and pepper, freshly ground, to taste
gluten free panko crumbs, ⅓ cup
olive oil, 1 teaspoon
parsley, 2 tablespoons, roughly chopped
mint, 1 tablespoon, roughly chopped
hemp seeds, 2 tablespoons
For the pasta
For the breadcrumbs
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water. Drain and set aside.
Prep the breadcrumbs. Heat 1 teaspoon of oil in a large skillet with sides over medium low heat. Add the panko and toast, stirring frequently so they don’t burn. Toast until golden brown, about 2-5 minutes. Pour into a small bowl and combine with the hemp seeds, lemon zest, parsley and mint. Season with salt and pepper. Set aside.
Heat the skillet to medium heat, add the ¼ cup of olive oil. Add the shrimp and season with salt and pepper. Saute until just cooked through, about 1-2 minutes per side. Remove and set aside.
Add the chicken broth and bring the heat up to medium high. Simmer to reduce the liquid by about half, 3-4 minutes.
Lower the heat and add the pasta, shrimp and remaining parsley and mint to the skillet. Toss gently to combine everything. Add the zest and juice of the lemon and pasta water if needed. Start with 2-3 tablespoons at a time to help loosen the sauce. Add in half the breadcrumbs and mix one last time.
To serve, place pasta in serving bowls and sprinkle with remaining bread crumbs.