255g/8oz cooked peeled shrimp
200g/7oz gluten free penne pasta
mirepoix (finely chopped vegetables) such as 1 celery stalk, 1 carrot
½ pint Low FODMAP fish stock
½ glass white wine
1 tbsp tomato purée
1 bay leaf
3 tbsp lactose free cream
bunch fresh basil
good handful parmesan
1 lemon, juice only
2 tbsp olive oil
1 tbsp rice flour
Cook the gluten free penne for 8 minutes in boiling salted water, strain and toss in olive oil.
Preheat the olive oil in a pan and add the mirapoix of celery and carrot and cook until soft.
Add the rice flour and stir into the vegetables.
Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce.
Pass the liquid through a sieve and return to the pan.
Add the cooked prawns and bring back to the boil and add the lactose free cream.
Add the cook gluten free penne and then stir in half the parmesan and some torn basil leaves.
Serve with a sprinkle of parmesan and some more basil.
Recipe adapted from: Good Food