Vegan scampi is a quick and easy pasta recipe that you can make at home, yet fancy enough for a special occasion. Scampi is a simple white wine, butter, and garlic sauce tossed with pasta. Add vegan shrimp for a vegan shrimp scampi or toss in hearts of palm, mushrooms, or tofu instead of the mock shrimp.
Vegan scampi is a quick and easy weeknight meal that can be made in about 20 minutes. I love it with vegan shrimp. I find Loving Hut brand vegan shrimp in the frozen section of my local Asian market or I use king mushrooms to make my own homemade vegan shrimp.
If you can't find a vegan shrimp alternative no worries, this scampi is delicious with hearts of palm, mushrooms, or cubed tofu too. (I used hearts of palm in the instruction photos below.)
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🧾 Ingredients and substitutions
- Pasta - you can use any type of pasta that you would like. I like long thin noodles like spaghetti or linguini.
- Vegan Shrimp - You can make your own vegan shrimp with my homemade vegan shrimp recipe or you can buy frozen vegan shrimp. I find Loving Hut vegan shrimp in the frozen section of my local Asian market or order them from Vegan Essentials . A can of sliced hearts of palm, button mushrooms, or cubed tofu will also work instead of "shrimp."
- Vegan Butter - you can use any vegan butter that you like. My homemade vegan butter gives this dish a great authentic flavor.
- Extra Virgin Olive Oil - to add a more fruity depth of flavor to the sauce.
- Garlic - fresh minced or pressed garlic is best.
- White Wine - any dry vegan white wine will work. You can go to barnivore.com to check and make sure the wine you chose is vegan.
- Parsley - fresh chopped parsley adds a lot of color, texture, and flavor to this dish, don't leave it out.
- Red Pepper Flakes - for some spiciness in the sauce.
- Salt - for flavor.
🔪 Helpful tools
A large frying pan big enough to fit a full pound of cooked pasta.
🥄 Instructions
- Boil pasta of choice according to package directions.
- Melt 4 tablespoons of vegan butter in a skillet and add 2 tablespoons olive oil and 4 cloves of minced garlic and warm over medium-low heat.
- Add mock shrimp of choice or a can of sliced hearts of palm, mushrooms, or tofu.
- Cook for about 3 minutes then flip and cook for another 3 minutes on the other side.
- Then add 1/2 cup of white wine and simmer for 5 minutes to allow the alcohol to cook off and the sauce to reduce and thicken slightly.
- Add 1/3 cup chopped parsley and the juice of 1 lemon.
- Add the cooked pasta and toss well and serve hot.
👩🏻🍳 Pro tips
- Simmer your sauce over medium-low heat so that you don't burn the garlic.
- If you don't want to use wine in the sauce, you can use vegetable broth instead.
🍞 Can I make it gluten-free?
This vegan scampi sauce and all the shrimp alternatives are naturally gluten-free, so as long as you use gluten-free pasta, this dish will be gluten-free.
🥡 Storage and reheating
Refrigerate: This vegan shrimp scampi will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: The scampi pasta freezes well and can be stored in an airtight container in the freezer for up to 3 months. Allow thawing overnight in the fridge before reheating.
Reheating: Reheat the vegan scampi in the microwave for about 3 minutes, pan-fry until warm.
🌟 More vegan seafood recipes
📌 Be sure to follow me on Pinterest for new vegan recipes!
Scampi is an easy pasta dish with a sauce made of butter, garlic, white wine, and lemon. A mock shrimp scampi made with vegan shrimp or hearts of palm or mushrooms instead of shrimp.
- 1 (16 oz) package pasta
- 1 cup vegan shrimp or hearts of palm or mushrooms
- 4 tablespoons vegan butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 1/2 cup white wine
- 1/3 cup parsley
- 1/2 teaspoon red pepper flakes
- 1 medium lemon fresh squeezed (or about 2-3 tablespoon lemon juice)
- 1 dash salt and pepper to taste.
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Boil pasta of choice according to package directions.
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Melt 4 tablespoons of vegan butter in a skillet and add 2 tablespoons olive oil and 4 cloves of minced garlic and warm over medium-low heat.
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Add mock shrimp of choice or a can of sliced hearts of palm, mushrooms, or tofu.
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Cook for about 3 minutes then flip and cook for another 3 minutes on the other side.
-
Then add 1/2 cup of white wine and simmer for 5 minutes to allow the alcohol to cook off and the sauce to reduce and thicken slightly.
-
Add 1/3 cup chopped parsley and the juice of 1 lemon.
-
Add the cooked pasta and toss well add salt and pepper to taste and serve hot.
- Simmer your sauce over medium-low heat so that you don't burn the garlic.
- If you don't want to use wine in the sauce, you can use vegetable broth instead.
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