Ingredients:
1 (8-ounce) box of gluten-free linguini (like Ancient Harvest® Supergrain Pasta™ Linguine)
1 tablespoon garlic-infused olive oil
4 tablespoons butter (or ghee), divided
1 to 1 ¼ pound uncooked large shrimp, peeled and deveined
1 teaspoon low FODMAP Italian seasoning
¼ teaspoon red pepper flakes
4 cups spinach
2 tablespoons fresh lemon juice2 tablespoons parsley or chives, minced
Salt and pepper

Step 1: Cook the linguini
Bring a large pot of salted water to a boil.
Add the gluten-free linguini to the boiling water and cook according to the package instructions until al dente.
Drain the cooked linguini and set it aside.

Step 2: Prepare the shrimp
In a large skillet, heat the garlic-infused olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted.
Add the peeled and deveined shrimp to the skillet.
Sprinkle the low FODMAP Italian seasoning and red pepper flakes over the shrimp.
Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque.
Remove the cooked shrimp from the skillet and set them aside.

Step 3: Sauté the spinach
In the same skillet, add the remaining 2 tablespoons of butter and melt it over medium heat.
Add the spinach to the skillet and cook until it wilts, stirring occasionally.
Season the spinach with salt and pepper to taste.

Step 4: Combine the ingredients
Return the cooked linguini to the pot or transfer it to the skillet with the sautéed spinach.
Add the cooked shrimp to the pot or skillet.
Pour in the fresh lemon juice and toss everything together to combine.
Cook for an additional minute or until everything is heated through.

Step 5: Garnish and serve
Sprinkle the minced parsley or chives over the pasta dish.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the Spicy Lemon Pasta with Shrimp hot and enjoy!

Note: Make sure to follow the instructions on the specific packaging of the gluten-free linguini you are using, as cooking times may vary slightly.