Vegan Shrimp Scampi with Spaghetti
Vegan shrimp? Whaaaat?! Yup, you read that right. This “Shrimp” Scampi with Spaghetti is 100% plant-based and totally delicious. It’s tangy, creamy, and garlicky—everything you want a shrimp scampi to be! I haven’t been too creative with vegan seafood lately so I really wanted to challenge myself with this dish. I am so happy with how it turned out! So, are you ready to have your mind (and tastebuds) blown or what?!
What exactly is the “shrimp” in this recipe? Hearts of palm, of course! It’s got a really fishy texture and a nice, salty flavor that makes it the perfect substitute for shrimp. It’s also way easier to find than the mock vegan shrimp I sometimes see people using in these kinds of dishes. You can find hearts of palm in the canned goods section of many grocery stores.
Vegan "Shrimp" Scampi with Spaghetti
Ingredients:
- 2 cans hearts of palm, sliced into thin rounds
- 1 tbsp olive oil
- 8 oz spaghetti (can be gluten-free)
- 1 cup raw cashews, soaked overnight
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1/3 cup unsweetened plant milk
- salt and pepper, to taste
- water, for blending
- 1/2 cup baby tomatoes
- 1 tbsp capers
Instructions:
- Add the oil to a large skillet and bring to medium heat. Sauté the hearts of palm for about 3 minutes, or until browned.
- Cook the pasta. Bring a large pot of salted water to a boil and add the spaghetti.
- Prepare the lemon garlic sauce. Add cashews, lemon juice, garlic, plant milk, salt and pepper to a high-speed blender. Add water to desired thickness. I added about 1/4 cup.
- Drain your pasta. Add it along with sauce to the skillet. Toss the vegan shrimp and pasta in the sauce until evenly incorporated.
- Optional: Top with tomato and capers for added tanginess.