Low FODMAP Prawn and Pesto Spaghetti

3/19/2018

I love that nowadays I can buy a bag of peeled and deveined prawns (shrimp) frozen at the grocery store to have on hand. Pull out some of those, and a few tablespoons of my Low FODMAP Basil Pesto and you've got a super easy, yet insanely delicious meal. Sometimes I add some sauteed zucchini to up the veg quotient (66g serving is Low FODMAP), but the spinach still packs a green punch here.

Whip this one up for a quick weeknight dinner, or wow your guests with a restaurant quality dish in the comfort of your own home.

Low FODMAP Prawn and Pesto Spaghetti

Serves 4

1/2lb Low FODMAP Spaghetti, dry*
1/2lb prawns, peeled and deveined, tails removed
4 tbs Low FODMAP Basil Pesto
1 tbs garlic infused oil
1 tbs butter
2 1/2 cups raw baby spinach leaves
Juice of 1/2 a lemon, or more to taste
Salt and pepper to taste
Parmesan cheese, grated, for optional garnish

*I use Barilla brand, which is a corn and rice mixture

Per Serve: Calories 365, Fat 13g, Sodium 674mg, Carbs 51g, Fiber 6g, Sugars 1g, Protein 18g

Start cooking your pasta according to the package directions. When you go to drain it, save 1/2 cup of the cooking liquid and set aside. Put the butter and garlic infused oil in a large saute pan over low heat. Add one tablespoon of the pesto and stir around.

Add the prawns to the pan and let them cook for about a minute, but not long enough for them to cook all the way through. You still want there to be some translucency to them.