If you’re here in hope of finding a recipe for vegan shrimp then my apologies; you won’t find that here (although if/when I can find some konjac powder I’ll be working on that too). I came back from Singapore a few weeks ago with half a 65 litre rucksack full of veggie meat and seafood, so that’s where this particular ingredients comes in.
That and it’s Food Network Friday, a vegan cook-a-long hosted by Tami Noyes (of American Vegan Kitchen fame) at Vegan Appetite. This week’s recipe to veganise is Shrimp Scampi with Linguine by Tyler Florence. I hardly changed a thing, cutting the recipe in half but keeping similar quantities of garlic and shallot, and upping the fat content marginally.
This would be an equally good dish, fast to prepare and goes down well, without any added faux seafood, but some sliced grilled vegan chicken would work nicely if you demand a protein in the mix. Grilled lemon-y tofu would be a winner too.
Vegan Shrimp Scampi with Linguine
- Cook the pasta per packet instructions, drain, rinse, and set aside.
- Add the oil and butter to a large sauté pan and fry the shallots and garlic over medium heat for 3 minutes before adding the vegan shrimp. Fry for another 5 minutes, or until the shrimp is cooked. Season with salt and pepper and tip in the lemon juice and wine, cooking for another couple of minutes. Stir in the parsley and cook one more minute.
- Serve over the pasta, drizzled with a little extra olive oil.