Yield: 6 servings
Note: For Low FODMAP, use garlic infused olive oil instead of the garlic cloves.
Ingredients:
8 ounces linguine pasta
2 tablespoons olive oil
6 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 1/4 pound large shrimp (or scallops)
salt and pepper to taste
1 teaspoon italian seasoning
4 cups baby spinach
1/2 cup parmesan cheese
2 tablespoons parsley, chopped
1 tablespoon lemon juice
Directions:
- In a large pot cook the pasta in boiling water according to package directions.
- Drain and set aside.
- Using the same pan, heat olive oil and 2 tablespoons of butter.
- If you’re using scallops, now is the time to sear them.
- Add the garlic (not for Low FODMAP) and red pepper flakes and cook until fragrant.
- Add the shrimp and salt and pepper to taste.
- Cook until the shrimp start to turn pink.
- Add italian seasoning and spinach and cook until wilted.
- Add the pasta back to the pot with the remaining butter, parmesan, and parsley.
- Stir until mixed and the butter is melted.
- Add the lemon juice and toss before serving.
- Serve immediately!