Low FODMAP Baked Shrimp Scampi features shrimp baked in butter, garlic infused oil, white wine, and herbs. Serve over gluten-free pasta for a delicious meal.
Happy Shrimp Scampi Day! Yes, there really is such a thing. My husband read it in the paper yesterday and I remembered that I hadn’t shared this recipe yet. The perfect day to do so! I love shrimp. Since I found “easy-peel” shrimp, I make it quite frequently. I was very excited to find a recipe from allrecipes.com for Shrimp Scampi Bake. I love baking anything. You just mix up some stuff and stick it in the oven. Dinner – done.
This recipe was just dying for a healthier and low-FODMAP makeover. Butter is low-FODMAP, but I wanted to make the recipe lighter and healthier, so I cut the butter in half and added some dry white wine. If you don’t want to use wine, you can substitute with low-FODMAP chicken broth (for something quick, dissolve 1/4 teaspoon Fody Chicken Soup Base in 1/4 cup boiling water). Fody Garlic-Infused Oil adds that garlic aroma and flavor that shrimp scampi is known for.
Serving Shrimp Scampi
I served this Low FODMAP Baked Shrimp Scampi over Barilla Gluten-Free Spaghetti (affiliate link: as an Amazon Associate, I earn from qualifying purchases), with a side salad and a bottle of Pinot Grigio. Sprinkle on some Parmesan cheese. The perfect dinner!
Time needed: 25 minutes
How to make Low FODMAP Baked Shrimp Scampi
- Place shrimp in pan.
Preheat oven to 450 degrees F. Place the raw, peeled and de-veined shrimp in an 8″ x 8″ baking pan.
- Make the sauce.
Melt the butter in a small saucepan over low heat. Add the wine, garlic oil, parsley, lemon juice, Dijon, herbs, salt and pepper.
- Pour sauce over shrimp.
- Bake for 12 to 15 minutes.
- Serve over gluten-free pasta.
You may like these other low-FODMAP shrimp recipes from my collection:
Low FODMAP Baked Shrimp Scampi
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoon Fody Garlic-Infused Oil
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Place shrimp in an 8"x 8" baking dish.
- Melt the butter in a small saucepan over low heat.
- Add the white wine, garlic-infused oil, parsley, lemon juice, Dijon, salt, and pepper and stir.
- Pour butter mixture over top of shrimp.
- Bake 12 to 15 minutes or until shrimp are pink and opaque.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
I would love to have a taste test. Looks wonderful.
Faye
I am making this recipe tonight, in about an hour… thanks!
What pasta do you recommend? This looks yummy!!
I think the pasta I have pictured here is gluten-free spaghetti from Bionaturae. I also like Tinkyada white rice spaghetti.