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Cherry Tomato Pasta and Shrimp #lowfodmap #glutenfree #dairyfree #tararochfordnutrition

Cherry Tomato Pasta and Shrimp

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  • Author: Tara Deal Rochford
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


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 

23 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


  1. Cook the pasta according to package directions in a large pot of salted water. Drain and set aside. 
  2. 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.
  3. 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.
  4. 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.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • 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