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Sauteed Shrimp and Pasta

This dish is super-delicious and easy to make, and it’s a fan favorite with the kids. As my son likes to joke every time I make this dish, "Let's keep it shrimple!" Yeah, that's bad...

I usually don’t make many seafood options for meals because we typically aren’t a big seafood family. However, with Lauren's dietary restrictions and general distaste towards meat, I have been adding shrimp and other seafood options to the dinner menu lately. Shrimp is also rich in minerals, vitamins, amino acids, and antioxidants, and is also known to quell inflammation. I try to buy either U.S. shrimp or shrimp that is farmed sustainably to ensure it's safe to eat. I know most popular natural food grocery stores carry a good selection of shrimp that is eco-friendly. I always purchase peeled and deveined medium-sized shrimp to make the recipe easy and quick. Both pink and white shrimp are our favorites, but feel free to use other varieties according to preference.

We love Italian herbs and seasoning, so I decided to use that as my herb mixture for sautéing the shrimp. The seasoning not only provides big flavor, but it keeps the shrimp from tasting fishy, and I like the small or medium-sized shrimp portions to make it easy for my younger kids to eat. Most importantly, this dish meets our gluten-free, dairy-free, FODMAP-friendly requirements too.

Sauteed Shrimp and Pasta


  • 2 pounds of peeled and deveined frozen or fresh medium-sized shrimp (with or without tails)

  • 3 Tbsp garlic-infused olive oil (for low-FODMAP) or regular olive oil w/ 1 Tbsp garlic

  • 3/4 tsp of rosemary

  • 3/4 tsp of Italian seasoning

  • 3/4 tsp sea salt

  • 1 Tbsp lemon juice

  • 1 Tbsp vegan butter

  • 8 ounces of gluten-free pasta of choice

  • 2 Tbsp olive oil

  • 2 Tbsp vegan butter

  • 1 tsp parsley

  • Pasta sauce (optional)


  1. Cook the gluten free pasta in salted water according to package directions.

  2. If frozen, thaw shrimp according to package directions.

  3. Pat shrimp dry with paper towels to remove excess moisture and cut off tails if needed.

  4. In a bowl, mix seasonings with shrimp and combine well.

  5. Heat garlic-infused olive oil or regular olive oil and garlic in a medium-sized pan.

  6. Add shrimp and seasonings and cook on medium-high heat for about 2+ minutes on each side (4-5 minutes total).

  7. Turn off heat and add lemon juice and vegan butter.

  8. Drain pasta, add 2 Tbsp of olive oil, 2 Tbsp of vegan butter, and parsley.

  9. Serve shrimp over pasta and top with pasta sauce if desired.

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