Vegan Grilled Garlic Butter Shrimp
Ingredients
- 16 oz vegan shrimp
- 1 large shallot, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon oil, plus 1 teaspoon for grilling
- 3 tablespoons vegan butter
- 1/2 cup white wine
- Juice of 1 lemon
- Pinch of red chili flakes
- 1/3 cup parsley, chopped
- Salt and pepper to taste
- 10 oz linguine or other long pasta
Preparation
Defrost and rinse the vegan shrimp. Pat dry and toss with 1 teaspoon of oil, salt, and pepper.
Grill the shrimp in a hot grill pan or on a BBQ for about 1 to 1.5 minutes on each side until nice grill marks appear, then set aside.
In a large skillet on medium low heat, heat the butter and oil together. Add the chopped shallot and cook until translucent, about 2-3 minutes.
Add the chili flakes and garlic and cook until fragrant, about 1-2 minutes.
Add the grilled shrimp and cook for about 2 minutes before adding the wine. Allow the wine to cook for a minute before adding the lemon juice.
Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water and set aside.
To the shrimp mixture, add the chopped parsley and reserved pasta water. Heat through and then pour over the cooked pasta.
Tips
Use a grill pan if no BBQ grill is available.
Ensure the white wine is vegan by checking a resource like barnivore.com.
