One of the things I really miss is Shrimp Scampi (which is ironicly the first food I got my first IBS attack! ) So I found this recipe and it looks pretty IBS safe, but wanted some opinions before I tried it tonight.
I think the amount of olive oil isn't that much, but I never know how much is too much.
2 tsp olive oil 4 medium garlic clove(s), minced 1 tsp dried oregano 1 pound shrimp, medium, peeled and deveined 1/4 cup wine, dry white or vermouth 2 tsp cornstarch 3/4 cup reduced-sodium, fat-free chicken broth 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 8 oz uncooked linguini, cooked and kept hot 1/4 cup parsley, fresh, chopped
Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.