Prep Time: 10 minutes
Cooking Time: 25 minutes
Makes 2 servings
Fody’s Gluten-Free Seafood Linguine
Linguine Marinara aka seafood linguine is a classic Italian pasta dish that’s filled with fresh seafood and rich, savory flavor. And while it has us dreaming of a vacation in coastal Italy, it can also leave those of us with sensitive stomachs feeling bloated and uncomfortable. That’s why we created this stomach-friendly version, which uses the finest ingredients – including Fody’s Low FODMAP marinara sauce and shallot-infused olive oil to replicate a fine dining staple in a more inclusive way.
This quick pasta recipe is Low FODMAP, gluten-free, and can be made dairy-free by omitting the parmesan. If using frozen shrimp and scallops, be sure to thaw in advance. Enjoy!
Fody’s Gluten-Free Seafood Linguine Ingredients:
- Gluten-free linguine or other long pasta (enough for 2 people)
- 1 Tbsp Fody shallot-infused olive oil
- 8 scallops, thawed
- 8 shrimp, thawed + deveined
- 1.5 cups Fody Low FODMAP marinara pasta sauce
- 8 mussels, cleaned + beards removed
- 8 clams, cleaned
- 1/2 cup parsley, finely chopped
- Salt + pepper, to taste
- To finish (optional): pinch of red pepper flakes, juice of 1/2 a lemon, freshly grated parmesan (keep to 2 Tbsp per serve)
Directions for Fody’s Gluten-Free Seafood Linguine
Cook gluten-free pasta al dente according to package directions. Drain when finished.
Heat a large pan over medium-high + add Fody Low FODMAP olive oil. Cook scallops 3-4 mins per side. Remove from pan + set scallops aside on a plate.
In the same pan, cook shrimp 1 min per side until pink. Set aside with scallops.
Pour Fody marinara sauce to the pan + bring to a simmer. Add in mussels + clams, then cover + cook for about 5 mins, or until all the shells have opened. Discard any unopened shells.
Stir in cooked pasta + parsley until well-combined.
Serve + garnish with red pepper flakes, lemon juice, and/or parmesan as desired. Enjoy your easy Low FODMAP pasta dish while it’s hot!
About the Chef
Carrie Walder, MS, RD, is a registered dietitian, food blogger, and the founder of Walder Wellness. Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie holds her Master’s of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie’s recipes on her blog (walderwellness.com) or @walderwellness on Instagram.
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