Cherry Tomato Pasta and Shrimp – delicious enough for a date night, but comes together quick enough for ANY night of the week!
3 oz quinoa pasta, edamame pasta, brown rice pasta
2–3 cups zucchini noodles, about 1 8 inch long zucchini
1 ½ tablespoons extra virgin olive oil
2 pints cherry tomatoes, this is moderate in fructan – if sensitive to fructans reduce to 1 pint cherry tomatoes and this dish will still have a ton of flavor*
½ teaspoon salt
½ pound raw shrimp, peeled and deveined
¼ cup chopped chives, fresh or freeze-dried
¼ teaspoon red pepper flakes
½ cup fresh basil roughly chopped
- Cook the pasta according to package directions in a large pot of salted water. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and salt and cook, stirring occasionally until the tomatoes have burst. This takes about 5 minutes.
- Add the zucchini noodles, shrimp, chives, red pepper flakes, and allow to cook uncovered for about another 5 minutes. The tomatoes will turn into a sauce and the shrimp will turn opaque. Stir in the basil and pasta and add more salt to taste.
- Divide between two plates and enjoy.
*cherry tomatoes are moderate in fructan (a FODMAP) – if sensitive to fructans reduce to 1 pint cherry tomatoes and this dish will still have a ton of flavor
This recipe has not been tested for FODMAP content, but there is a modification to make if you are sensitive to fructans.
- Category: dinner
- Method: stove top
- Cuisine: Italian
- Serving Size: 1/2 recipe
- Calories: 381.4
- Sugar: 9.8 g
- Fat: 15 g
- Carbohydrates: 27.6 g
- Fiber: 13.4 g
- Protein: 40.7 g
Keywords: low fodmap, tomatoes, cherry tomatoes, pasta, dinner, date night