Lemon Garlic Shrimp Pasta Recipe
A bright, garlicky vegan shrimp pasta made with marinated mushrooms, lemon juice, herbs, and silky noodles—refreshing, quick, and guilt-free.
Ingredients
- 12 oz linguine or spaghetti
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 medium onion finely chopped
- 12 oz oyster mushrooms or king mushrooms, sliced into “shrimp” chunks
- 2 tbsp soy sauce
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp chili flakes optional
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- ¼ cup fresh parsley chopped
Instructions
- Cook pasta in salted boiling water until al dente, drain, and set aside.
- Marinate mushrooms with soy sauce, lemon juice, and pepper for 10 minutes.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add marinated mushrooms and cook until golden and tender.
- Stir in almond milk, nutritional yeast, chili flakes, and lemon zest.
- Add cooked pasta, tossing until evenly coated.
- Garnish with fresh parsley and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 400
- Total Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 13g
Vitamins and Minerals (per serving)
- Vitamin C: 20%
- Iron: 15%
- Folate: 18%
- Potassium: 22%
- Magnesium: 12%
Additional Notes & Tips
- Swap mushrooms with hearts of palm or tofu for a fun texture twist.
- Add extra lemon juice if you love bold, tangy flavors.
- A splash of white wine elevates the sauce into full-on restaurant vibes.
- Perfect with garlic bread, a glass of bubbly, and zero stress.