This Low FODMAP Garlic & Chilli Prawn Pasta is a fresh, summer dish that comes together in under 30 minutes. Juicy prawns are sautéed with chilli, tomatoes, and our Garli-Not Garlic Replacement Powder for all the garlicky goodness without the gut discomfort. Finished with lemon, parsley, and parmesan, it’s a light yet satisfying dish that’s perfect for easy weeknight dinners or when you want something a little bit special without the fuss.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
- 200g gluten free spaghetti
- 4 Tbsp olive oil
- 2 medium tomatoes (260g), finely chopped
- 1 red chilli, finely sliced
- 400g fresh prawns, peeled and deveined
- 4 tsp The Friendly Food Co. Garli-Not Garlic Replacement Powder
- Salt & pepper to taste
- Rind and juice of 1 lemon
- 4 Tbsp fresh parsley, finely chopped
- Parmesan, grated for serving
Method:
- In a large pot, boil salted water. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the tomatoes and chilli to the pan. Sauté for about 1-2 minutes. Increase the heat to medium-high and add the fresh prawns. Cook for about 3-4 minutes or until they turn pink and opaque. Stir in The Friendly Food Co. Garli-Not Garlic Replacement Powder.
- Add the drained pasta to the skillet, tossing it with the prawn mixture. Gradually add reserved pasta water if the sauce is too dry. Stir until well combined. Season with salt and pepper. Add the lemon rind and juice. Toss everything together again to ensure even seasoning.
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Remove from heat and serve. Garnish with chopped parsley and grated parmesan.