Name: Low FODMAP Fettuccine Marinara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Low FODMAP Diet
Ingredients: 1 lb (500g) gluten-free fettuccine; 1/3 cup (85ml) garlic-infused olive oil; 1.5 cups (250g) cherry tomatoes, chopped; 1/4 cup (60ml) dry white wine; 1 small red chile, seeded and finely chopped (optional); 9 oz (250g) raw peeled shrimp; 1 lb (500g) white fish fillets (snapper or cod), diced; 9 oz (250g) calamari tubes, cut into rings; 4 tablespoons finely chopped chives; 1 teaspoon finely chopped fresh dill; 1-2 teaspoons finely grated lemon zest; 2-3 tablespoons lemon-infused olive oil; Salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Add the fettuccine and a splash of olive oil. Cook for 8-10 minutes or until al dente. Drain and keep warm.

While pasta cooks, heat the garlic-infused olive oil in a large nonstick frying pan over medium-high heat.

Add the cherry tomatoes, white wine, and chile (if using). Cook until tomatoes are soft, about 5 minutes.

Add the shrimp, fish, and calamari to the pan. Cook, stirring gently, until seafood is just cooked through, about 4-5 minutes.

Add the drained pasta to the pan and toss with the sauce.

Add the chives, dill, lemon zest, and lemon-infused olive oil. Toss to combine.

Season with salt and pepper to taste.

Serve immediately while hot.

FODMAP Notes

This recipe relies on garlic-infused and lemon-infused olive oils for flavor without FODMAPs. All seafood is naturally low FODMAP. Cherry tomatoes are low FODMAP at 1/2 cup (75g) per serving. Chives (green parts) are safe.

Tips

💡 Don't overcook the seafood - it will become rubbery
💡 Use any combination of low FODMAP seafood you prefer
💡 Make your own infused oils by gently heating olive oil with garlic cloves or lemon zest, then straining

Recipe Notes

This elegant seafood pasta brings restaurant-quality dining to your low FODMAP kitchen. The combination of shrimp, white fish, and calamari in a light tomato-wine sauce is both impressive and surprisingly quick to prepare.

Substitutions

Seafood: Use any combination of shrimp, scallops, mussels, or firm white fish
Pasta: Gluten-free spaghetti or linguine work equally well
Wine: Substitute with fish or vegetable stock if avoiding alcohol

Storage

Best Fresh: Seafood pasta is best eaten immediately
Refrigerator: Leftovers keep 1 day only
Not Recommended: Do not freeze (seafood texture suffers)

FODMAP Stacking Note

This recipe is naturally low FODMAP when following the quantities listed. The infused oils provide garlic and lemon flavor without the FODMAP content.

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