Heat the oil in a large pan, add the zucchini/courgettes and cook for a few mins more until starting to soften. Cook the gluten free pasta following pack instructions.
Add the tomato puree , sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
Add the shrimp to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the lactose free cream. Simmer for another 1-2 mins, then add the basil and serve..
Recipe from Good Food magazine
1 tbsp olive oil
1 tbsp garlic infused oil
2 large or 400g baby zucchini, cut into strips
400g gluten free pasta, spaghetti or linguine
1 tbsp tomato puree
good pinch of sugar
200g raw shrimp, peeled
100g lactose free double cream
small pack basil, leaves only, torn
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