Grilled Garlic & Butter Shrimp

Grilled Garlic & Butter Shrimp

Now that Vegan Shrimp are a thing (Yay!) You can go ahead and Veganize classic dishes like this grilled Garlic & Butter Shrimp (also known as Shrimp Scampi). This recipe calls for the yummy flavors of Butter, Garlic, Lemon and fresh Parsely, what’s not to love? Summer time is synonymous with cooking on the grill so these would make the perfect grill worthy dish. Don’t fret if you don’t have a grill you can easily cook them up in your kitchen on a grill pan (which is what I did!). You can also choose to serve them over Rice instead of Pasta.

Serves 3-4

---

Ingredients

16 oz (500 g) Vegan Shrimp ( I use All Vegetarian Inc)

1 large Shallot finely chopped

5 cloves of Garlic minced

1 Tbsp (15 ml) Oil plus 1 tsp for grilling the Shrimp

3 Tbsp (45 g) Vegan Butter

1/2 cup (118 ml) White Wine (Make sure to check it’s Vegan, I used Pino Grigio)

Juice from 1 Lemon

pinch or Red Chili Flakes

1/3 cup (20 g) Parsley chopped

Salt & Pepper

10 oz (280 g) Linguine or other long Pasta

This is a good website to check if your wine is Vegan - barnivore.com

Directions

1. Defrost and rinse the Vegan Shrimp. Pat dry and then toss with 1 tsp of Oil, Salt & Pepper.

2. Grill the Shrimp in a Hot grill pan or on your BBQ for about a minute to a minute and a half on each side. Once you get a nice grill mark remove them from the heat and set aside.

3. In a large skillet on medium low heat, heat the Butter and Oil together. Add in the chopped Shallot and cook until translucent, about 2- 3 minutes.

4. Add in the Chili flakes and Garlic and cook until fragrant about 1-2 minutes.

5. Add in the grilled Shrimp and cook for about 2 minutes before adding in the Wine. Allow the Wine to cook for a minute before adding in the Lemon Juice.

6. Cook the Pasta according to Package directions. Reserve 1/2 cup of the Pasta water. Set aside.

7. To the Shrimp, add in the chopped Parsley and Pasta water and let everything heat through before pouring over cooked Pasta.