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Ingredients


olive oil

3 medium zucchini, halved lengthways and sliced

1 tsp garlic oil

pinch dried chili flakes

400g cooked peeled prawns

200g tin chopped tomatoes, drained of juice

finely chopped basil leaves

400g gluten free linguine, cooked according to packet instructions










Method


Heat 2 tbsp oil in a pan, add the zucchini and fry gently until they start to go golden.

Season, add a splash of water and cook while stirring and mashing to break the zucchini down; this should take about 10 minutes.

Add the garlic oil and chili and cook for 2 minutes.

Add the prawns, 2-3 tbsp chopped tomatoes and basil, season and cook for 5 minutes then add 1-2 tbsp olive oil.

Toss the gluten free linguine through the sauce and serve.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Shrimp & Zucchini Linguine
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