4 tbsp extra virgin olive oil

2 thumb-sized red chilies, sliced and most seeds removed

1 tbp garlic infused oil

10 slices bacon, chopped

140g tomatoes, halved

400g gluten free spaghetti

300g large raw shrimp, shells removed

For the gluten free breadcrumbs

2 slices gluten free bread, pulsed to crumbs

large handful flat-leaf parsley, chopped

zest 1 lemon


Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil.

Add the chilies and sauté until golden, about 2-3 mins. Add the bacon, and stir for 1 min.

Tip in the tomatoes garlic infused oil and a pinch of salt, then sauté for a further 10 mins.

Tip the gluten free breadcrumbs onto a baking sheet, pour over the remaining oil, season and bake for 7 mins. Remove and add the parsley and lemon zest.

Cook the gluten free pasta in boiling salted water to packet instructions, about 9 mins.

Heat the sauce and just before the gluten free pasta is ready, stir in the shrimp so that they cook through.

Drain the gluten free pasta and mix with the sauce, then sprinkle with the gluten free crumbs.


Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Spaghetti with chili shrimp & bacon