3 tbsp olive oil

zest 3 lemons

1 red chili chopped

200g large raw shrimp, shelled

350g gluten free tagliatelle

100g bag rocket

1 tbsp chopped parsley and chives

Serves - 2


Heat the oil, then add the zest, chili and infuse for about 15 mins.

Add a little of the oil to a pan, then fry the shrimp for 2-3 mins.

Meanwhile, boil the gluten free tagliatelle according to pack instructions.

Drain, return to the pan, then add the oil, shrimp and rocket.

Toss together with chopped herbs, season and serve immediately.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Pasta with lemon chili shrimp