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–+ servings

Vegan Shrimp Scampi

Chelsea Peachtree
This Vegan Shrimp Scampi is ready in less than 30 minutes and guaranteed to be your new favorite weeknight pasta dish. It's made with oyster mushrooms, a homemade garlicky, butter scampi sauce and tons of fresh Italian parsley. Enjoy this quick and simple vegan dinner tonight!
5 from 2 votes
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Course Drinks
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Servings 2 people
Calories 317 kcal

Ingredients
  

  • 1 lb Pasta I used gluten free spaghetti
  • 4 tbsp vegan butter
  • 4 clove garlic minced
  • 2 tbsp shallots chopped
  • ½ cup Cakebread Cellars Sauvignon Blanc
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1 tsp crushed red pepper optional
  • 1.5 cup oyster mushroom caps removed from stem
  • ⅓ cup parsley fresh
  • 4 tbsp lemon juice fresh

Instructions
 

  • Cook pasta according to package and set aside.
  • While pasta is cooking, remove the petals or caps from the stem of the oyster mushroom.
  • In a large skillet, melt 3 tbsp of vegan butter over medium heat.
  • Once the butter has melted, add in the garlic and shallot then mix both in with the butter, enabling them to be fully coated.
  • Saute for 2-3 minutes, until fragrant.
  • Add in the oyster mushroom caps, plus salt, pepper and red pepper, into the skillet and mix them into the butter, garlic shallot sauce so they are well coated. Saute them for approx 8-10 minutes, mixing often, until they become softer.
  • Lower the heat of your burner then add the last tbsp of vegan butter, the Cakebread Cellars Sauvignon Blanc and lemon juice. Mix the liquids together.
  • The mixture will simmer slightly. Allow it to simmer for approx 2 minutes, mixing often, alllowing the wine to reduce.
  • Add the oyster mushrooms, garlic and shallot back in and toss in the liquid mixture.
  • Add the pasta and parsley then toss again.
  • Serve immediately. Option to top with vegan parmesan cheese, parsley or more red pepper.

Notes

Notes:
Not all white wine is vegan, so I highly recommend Cakebread Cellars Sauvignon Blanc for this recipe. It is not only vegan, but also gluten free. 
 
Oyster mushrooms, also known as pearl oyster mushrooms or tree oyster mushrooms, are a funny looking mushroom that is sold in the produce section of many grocery stores, such as Whole Foods. They have a mild savory flavor and easily absorb flavor. Oyster mushrooms act almost like sponges, soaking up any water. When cooked, they have a "meaty" texture.
 
The butter lemon and wine make scorch and steam when hit the pot that's ok keep mixing
Substitutions:
You may sub portobello mushrooms for oyster mushrooms. 
You may omit the crushed red pepper.
You may use any pasta of your juice.
Fresh parsley and fresh lemon juice are required for this recipe.
Storage:
This recipe is best served immediately. You may, however, store the pasta, with the scampi sauce, in an air-tight container in the fridge for up to 3 days. When reheating, gently reheat on a stovetop or microwave, mixing often. You may need to add more butter or oil to the pasta to properly lubricate it.
This recipe does not freeze well, and, therefore, I do not recommend it. 

Nutrition

Calories: 317kcalCarbohydrates: 24gProtein: 6gFat: 19gSaturated Fat: 5gTrans Fat: 1gSodium: 1583mgPotassium: 1122mgFiber: 6gSugar: 11gVitamin A: 3227IUVitamin C: 43mgCalcium: 70mgIron: 4mg
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