I know it is not new news….but zoodles (spiralized zucchini) used to replace wheat pasta is a delicious and low FODMAP alternative.
Today’s recipe is a delicious combo of roasted tomatoes, Parmesan-crusted shrimp and zoodles infused with garlic flavor via garlic infused oil to keep the recipe low FODMAP, a bit more Parmesan cheese (because…yum!) and a little pinch of red pepper flakes. If you fear the heat of red pepper flakes, no probs, just don’t add them.
If you don’t have a zoodle maker, you can buy the zoodles pre-made. Many local grocer’s carry them in the produce section. I tend to make a bunch of zoodles on Sunday, then have them ready to roll when I am ready to whip up this family favorite recipe. In this recipe, I used Boyajian garlic infused oil which is super tasty and local for me (they are based in Massachusetts).