Vegan Shrimp Scampi is Sensational with Rich Taste and Texture
Adapted from Global Cookbook's Shrimp Scampi a la Pietro. (2022). www.cookeatshare.com
Vegan shrimp in a butter-rich, garlic, lemon and white wine sauce served with penne.
- .33 cup Extra Virgin Olive Oil (plus 1 Tbsp added to boiling water for penne)
- 4 clove Garlic (more or less to taste)
- 1 tbsp Fresh dill (chopped)
- 3 tbsp Fresh parsley (chopped)
- .5 stick Plant-based unsalted butter (cut into segments)
- .5 cup Dry white wine (e.g. Sauvignon Blanc)
- 21 oz BeLeaf Vegan Shrimp (2 boxes at 10.5 ounces each)
- 1 lb Penne pasta
- 1 pinch Salt (to taste)
- 1 pinch Ground black pepper (to taste)
- 1 tbsp Lemon zest (medium lemon)
- 3 tbsp Fresh lemon juice (from same lemon)
Remove thawed shrimp from refrigerator and set aside. Start boiling a pot of water.
Prepare ingredients: chop fresh dill, fresh parsley, garlic cloves.
Grate lemon zest and squeeze lemon juice.
Cut 1/2 stick of vegan butter into segments.
When pot is at a rolling boil, add 1 Tablespoon olive oil and begin cooking penne. Cook until penne is between al dente and tender (check package), then drain.
In the meantime, in a large skillet over medium heat add olive oil, salt, pepper, and garlic.
When the garlic is golden, add butter. As soon as the butter is melted, add dill and wine.
Add the thawed shrimp and simmer until heated.
Combine the penne and the sauteed shrimp in a large bowl.
Add the lemon zest, lemon juice, parsley and toss.
Serving suggestion: sprinkle grated Violife parmesan on top.
BeLeaf Vegan Shrimp is fully cooked. Take out the frozen shrimp the prior day and let thaw overnight in the refrigerator. Ingredients are Konjac powder, vegetable gum, vegetable food starch, paprika, brown sugar, sea salt, plant based vegan seasoning.