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Low FODMAP Capellini and Shrimp Fra Diavolo

Capellini & Shrimp Fra Diavolo

This quick pasta dish can be made in less than 30 minutes, even if you are starting with frozen shrimp. It features canned tomatoes, shrimp and hot pepper tossed together with angel hair pasta. Easy enough for a weeknight but fancy enough for guests.

Course: Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 4 servings
Calories: 573 kcal
Author: Dédé Wilson

Ingredients:

  • 12 ounces (340 g) low FODMAP gluten-free capellini (cooked pasta weight is 680 g)
  • Kosher salt
  • 3 tablespoons Low FODMAP Garlic-Infused Oil made with olive oil or purchased equivalent such as FODY Garlic-Infused Olive Oil
  • 1/2 cup (32 g) finely chopped scallions, green parts only
  • 1 pound (455 g) large shrimp (26 to 30 count), defrosted and peeled
  • 1 teaspoon chilli powder, such as ground red serrano chilli, plus extra
  • 1/4 teaspoon oregano
  • Freshly ground black pepper
  • 1, 14.5 ounce (411 g) can diced tomatoes
  • 3/4 cup (180 ml) dry white wine
  • 1 teaspoon unsalted butter, optional
  • 1/4 cup (8 g) finely chopped fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh basil

Preparation:

  1. Bring 5 quarts (4.7 L) of salted water to a boil in a large pot. While pasta water is heating add the oil to a large sauté pan (we use a nonstick) over medium heat until shimmering. Add the scallions and sauté for a couple of minutes or until soft, but not browned. Add the shrimp, 1 teaspoon of chilli and oregano and season with salt and pepper. Toss shrimp around until they are about halfway done (pink); you do want to stop short of them being cooked thoroughly. This step will only take a minute or 2. Remove partially cooked shrimp to a bowl; set aside.
  2. By now the water should be at a rolling boil. Add the capellini and cook, stirring frequently, and cook until very al dente. Drain, reserving 1/2 cup (120 ml) of pasta cooking water.
  3. While the pasta is cooking, add tomatoes and wine to the pan and bring to a vigorous simmer. Cook for about 5 minutes or until slightly reduced and thickened. Add the butter if using, stirring it in until it melts; it is optional but enriches the sauce. Add the shrimp back to the pan and toss around in the sauce to coat thoroughly and to almost finish cooking the shrimp. Taste and adjust salt and pepper, if needed.
  4. Add the drained pasta to the pan and toss it around with the sauce; tongs work well here. This step will imbue the pasta with the sauce and finish cooking it and the shrimp. Add additional starchy pasta water a tablespoon at a time if needed to loosen up the sauce. Toss in the fresh parsley and basil and plate immediately. Garnish with extra chilli, if desired and serve.

Tips

  • You can make this spicier if you like by adding more hot pepper - but know your tolerances and triggers as spicy food can be a problem for some.
Nutrition Facts
Capellini & Shrimp Fra Diavolo
Amount Per Serving
Calories 573 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g5%
Sodium 319mg13%
Potassium 238mg7%
Carbohydrates 71g24%
Fiber 4g16%
Sugar 3g3%
Protein 32g64%
Vitamin A 130IU3%
Vitamin C 10.2mg12%
Calcium 78mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.