Vegan Shrimp Scampi with Linguine (with Gluten-Free Version)

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  Vegan Shrimp Scampi with Linguine

  Even though its getting into those chilly fall months, but when you serve a dish full of flavor and freshness it transforms you into a warmer place. Lighter and fresher dishes can make you feel good all over, lemon and herbs always seem to do that. This recipe shows you how to take a very traditional pasta masterpiece and transform it into a vegan and possibly gluten-free recipe as well dish. Many out there don't know that vegans can get their hands on vegan shrimp, let alone vegan gluten-free shrimp. But the skies the limit now a days to get cruelty free grocery items, that not only taste great but are 100% animal friendly. This might not be everyone's cup of tea...or plate of scampi but you can easily fix that by using veggies as a sub. I think you can also add veggies to this as well as the vegan shrimp, zucchini and asparagus would pair nicely. Serve this dish along side your favorite vegan white wine and bread, don't forget a garden salad to complete the plate. You won't have to worry about anyone liking it...you may just have to worry about not having leftovers. Don't forget that sweater while dining, Enjoy!

Vegan Shrimp Scampi with Linguine

Ingredients

3/4 pound organic linguine (gluten free can be used as well)
4 Tablespoons vegan butter
2 Tablespoons oil (or more vegan butter)
4 cloves garlic, finely minced
1 package (10) vegan shrimp, (Sophie's Kitchen Brand)
Salt & freshly ground black pepper, to taste
1/4 cup fresh parsley leaves, minced
1 large organic lemon, zest grated
1/3 cup freshly squeezed organic lemon juice
1/8 teaspoon hot red pepper flakes (1/4 to 1/2 tsp if you want it spicier)

1 to 2 Tablespoons nutritional yeast

Directions

Drizzle some oil in a large pot of boiling salted water, add salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.



Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the vegan butter and olive oil over medium-low heat. Add the garlic and red pepper flakes. Saute for 1 minute, being careful that the garlic doesn't burns!



Add the shrimp, 1 teaspoons of salt and the freshly ground black pepper (or to taste) and saute until the shrimp warmed threw, about 3 to 5 minutes, stirring often. When the shrimp has been warmed threw, remove from the heat. In the now emptied saute pan, add the lemon zest, lemon juice, nutritional yeast and whisk to combine.





At this point the sauce and vegan shrimp are ready, add the now cooked linguine to the saute pan. Sprinkle parsley on top before tossing.

Immediately add the shrimp after, toss well.



Taste for added seasoning, then portion and serve or family style out of the saute pan. Pair it with a fresh garden salad and bread of choice. Don't forget a nice glass of vegan white wine for the adults and stand back, you won't have leftover in sight. Enjoy!

 




Ready to Serve Vegan Scampi


-Amy