Low FODMAP Recipe : Shrimp linguine with tomatoes and fresh herbs
3 shell-on large shrimp
200ml/7fl oz boiling water
2 tbsp olive oil, plus extra for drizzling
1 tbsp garlic infused oil
85g/3oz baby plum tomatoes, chopped
1 tbsp tomato purée
½ fish stock cube
½ lemon, juice only
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
200g/7oz gluten free spaghetti/ linguine, cooked according to packet instructions
Devein the shrimp, then remove the shells and heads and reserve. Place the shells and heads into a pan with the boiling water and bring to the boil, then reduce the heat and simmer for 5-10 minutes. Strain the liquid through a sieve and reserve the liquor. Discard the heads and shells.
In a separate pan, heat the oil over a low heat and add the shrimp. Cook for 1-2 minutes, or until the shrimp are beginning to turn pink, then stir in the chopped tomatoes and add the tomato purée. Dissolve the stock cube in the shrimp stock and pour into the pan with the prawns. Cook for 3-4 minutes, then stir in the lemon juice, parsley, garlic oil and season with salt and freshly ground black pepper. Stir in the cooked gluten free linguine.
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.
The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.