Ingredients

The following ingredients have 4 Servings
  • 8- ounces (225 g) low FODMAP gluten-free spaghetti
  • 3 tablespoons unsalted butter
  • 3 tablespoons Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
  • 1/3 cup (24 g) minced chives
  • 1 pound (455 g) large (26 to 30 count) shrimp, (deveined, tail on or off)
  • 3- ounces (85 g) blue cheese, (crumbled)
  • Kosher salt
  • Freshly ground black pepper
  • Low FODMAP hot sauce such as Tabasco or Texas Pete

Instruction

  • Bring a large pot of salted water to a boil. Cook spaghetti until very al dente (it will cook again in the saucepan). Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta well.
  • While the pasta is cooking, add the butter and Garlic-Infused Oil to a large saucepan over medium heat to melt the butter. Add chives and sauté for about 1 minute. Add the shrimp and toss until the shrimp just turn pink - just a minute or two. Remove from heat. Stir in cheese and taste. Season with salt, pepper and hot sauce. Add pasta and toss with tongs adding a little reserved cooking water ONLY if necessary to help the sauce coat the spaghetti (I often do not need any at all). Serve immediately.