Vegan Scampi
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.
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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.)
This lemon garlic white wine sauce over pasta is a simple yet elegant meal that the whole family will love.
🧾 Ingredients and substitutions
- Pasta – you can use any type of pasta that you would like. I like long thin noodles like spaghetti or linguine.
- 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 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.
- Sea Salt – and cracked black pepper for flavor.
🔪 Helpful tools
A large skillet or frying pan that is big enough to fit a full pound of cooked pasta.
🥄 How to make vegan scampi
Step 1 – Boil pasta of choice in salted water according to package directions.
Step 2 – 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.
Step 3 – Add mock shrimp, a can of sliced hearts of palm, mushrooms, or tofu.
Step 4 – Sauté it over medium heat for about 3 minutes then flip and cook for another 3 minutes on the other side.
Step 5 – 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.
Step 6 – Add 1/3 cup chopped parsley and the juice of 1 lemon.
Step 7 – 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 to thaw overnight in the fridge before reheating.
Reheating: Reheat the vegan scampi in the microwave for about 3 minutes, and pan-fry until warm.
🌟 More vegan seafood recipes
I used to love seafood before I went vegan, so I make a lot of mock seafood recipes. Check out all of my vegan seafood recipes.
- Vegan Fried Shrimp
- Vegan Linguini with Clam Sauce
- Mock Clam Dip
- Vegan Mock Tuna
- Vegan Fish Sandwiches
- Mock Scallops
- Plant-Based Lobster
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan scampi recipe
Vegan Scampi
Ingredients
- 1 (16 oz) package pasta, (use GF if needed)
- 1 cup vegan shrimp, or hearts of palm or mushrooms
- 4 tablespoons vegan butter, (use soy-free if needed)
- 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.
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 add salt and pepper to taste and serve hot.
Notes
- 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.
Did you make this recipe?Please leave a star rating and review below!
It doesn’t look like my comment was posted so I’ll try again. It’s okay to just freeze the sauce without the pasta, right? I’m sure this is silly, but I feel a strong need to ask.
I’m giving you a rave review before I try it because this is sounds so terrific and for all of your hard work in developing the recipe. I know you meant thaw in the refrigerator not freezer, but I wonder if it will work okay if I just freeze the sauce without the pasta?
Hi Jo, yes you can just freeze the sauce or you can freeze the sauce and pasta together. Thanks for alerting me to the typo, it’s been fixed. 🙂