Low FODMAP Shrimp Puttanesca with Linguine
Bold and briny shrimp pasta with olives, capers, and kale in a spicy tomato sauce. A flavor-packed low FODMAP Italian classic.
Instructions
- 1
Cook linguine according to package directions until al dente. Drain and set aside.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Add diced tomatoes, kale, black and green olives, capers, and red pepper flakes.
- 4
Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- 5
Add the cooked pasta, shrimp, and feta cheese to the sauce.
- 6
Cook for 3-5 minutes, stirring gently, until shrimp is pink and cooked through.
- 7
Serve immediately, garnished with fresh parsley.
FODMAP Notes
Traditional puttanesca uses garlic and onion, but this version gets its bold flavor from olives, capers, and red pepper flakes instead. All seafood is naturally low FODMAP. Feta is low in lactose. Kale is low FODMAP. Use canned tomatoes without garlic or onion.
Tips
- 💡 Check canned tomatoes for added garlic or onion - use plain diced tomatoes
- 💡 Adjust red pepper flakes to your heat preference
- 💡 Add anchovies for a more traditional flavor
- 💡 Use any firm white fish instead of shrimp
Recipe Notes
Puttanesca is known for its bold, briny, spicy flavors. This low FODMAP version captures all that punch without the traditional garlic and onion, relying instead on olives, capers, and red pepper flakes.
Substitutions
- Protein: Use scallops, firm white fish, or chicken
- Greens: Spinach instead of kale
- Heat: Reduce or omit red pepper flakes if sensitive to spice
Storage
- Refrigerator: Keeps for 2 days covered
- Not Recommended: Seafood pasta doesn’t freeze well
FODMAP Stacking Note
One serving is low FODMAP. The tomatoes and feta are portioned appropriately within this recipe.
Related Recipes
- Low FODMAP Fettuccine Marinara
- Low FODMAP Pasta Puttanesca
- Low FODMAP Spaghetti and Meatballs