Lemon Garlic Shrimp Pasta
This plant-based lemon garlic pasta brings the illusion of shrimp without the fishy business. It's citrusy, garlicky, and totally vegan-approved.
Ingredients
- 200 g spaghetti or linguine
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 tsp chili flakes
- 1 tbsp vegan butter
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup vegan “shrimp” store-bought or tofu-based alt
- 2 tbsp chopped parsley
- Salt and pepper to taste
- ½ cup reserved pasta water
Instructions
- Boil your pasta in salted water. Set aside ½ cup of that salty liquid gold before draining.
- In a large pan, heat olive oil. Add garlic and chili flakes. Sauté until it smells like you know what you're doing.
- Toss in the vegan shrimp. Cook 4–5 minutes until slightly golden and sassily sizzling.
- Add lemon juice, zest, and a dollop of vegan butter. Stir and let flavors marry like they’re on a rom-com date.
- Add cooked pasta and a splash of reserved pasta water. Toss like you’re on a cooking show.
- Season with salt, pepper, and garnish with parsley. Serve warm, loud, and proud.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 430
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 15g
💊 Vitamins and Minerals (Per Serving)
- Vitamin C: 24%
- Iron: 18%
- Magnesium: 20%
- Vitamin B6: 12%
- Calcium: 10%
💡 Notes & Tips
- Can’t find vegan shrimp? Use marinated tofu, hearts of palm, or mushrooms—your choice, your vibe.
- Don’t skip the zest. It’s the sparkle of the dish.
- Add a splash of white wine if it’s been “one of those weeks.”
- Leftovers? Store in the fridge. Tastes even better after 1 AM.
- Craving creamy? Add a spoonful of cashew cream to the sauce. Total game-changer.