Low FODMAP Prawn and Pesto Spaghetti

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.

Add the pasta water, lemon juice, spinach and the remaining pesto to the pan, and stir until the spinach wilts.

Toss in your pasta, and season with salt and pepper. Continue to toss and stir until the prawns are light pink and opaque. 

Serve immediately with a sprinkle of parmesan, if you please, and enjoy!

What's your favorite grocery store cooking shortcut?