350g gluten free spaghetti

1 tbsp chopped chives

500g fresh tomatoes

2 tbsp olive oil

1 red chili

140g tin cooked shrimp

Serves - 4


Cook the gluten free spaghetti in plenty of boiling water according to pack instructions.

Meanwhile, finely chop the tomatoes and put in a large pan with the oil.

Halve, deseed and finely chop the chili, then add to the pan. Gently heat through for a few mins, stirring well.

Drain the gluten free pasta and add to the sauce, then add the shrimp to the pan. Season if you like, then toss well and serve.

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 - Spaghetti with tomato, chili & shrimp