Shrimp scampi lovers raise your hands! I love, love, love them! Among all the shrimp recipes, this one is my favorite! How about pairing them with spaghetti pasta! Yes, please you say but Lenten pasta is dry and boring. It’s not like that yummy pasta covered with creamy sauce…(ok, soo lots of calories but so creamy and yummy). If it is not you saying this, it is me.
I love cream based sauces and I decided not to get frustrated with the lack of opportunity to enjoy ones during lent and figure out how to reach the same result consistency and flavor wise using vegetarian ingredients. There are many variants out there, I am aware of that, but this one, is the best one for Shrimp scampi spaghetti, trust me.
Simplicity in its beauty! Pasta, shrimps, parsley, garlic, salt, pepper and a few spoonfuls of veg mayo – recipe to paradise. I am proud to announce that this is the recipe I invented by myself and it is a staple in our family for meatless Wednesdays and Fridays.
It’s my favorite because it is the best option when I am tired and don’t want to cook (I literally spend 3 min at the stove). It is also filling because of spaghetti you know, and shrimps. It also falls into category “sophisticated dinner” and not a peanut butter and jelly sandwich (I have nothing against peanut butter and sandwich but it became a staple for cooking-free nights and if you are up to a change and want a fabulous alternative with the same amount of time spend at the kitchen stove here you go). The last but not the least, it is so so delicious and scrumptious that after trying it once you will make this recipe all the time!
So let’s not put till tomorrow what we can do today. Let’s wow our crowd on the 4th of July celebration with this simple yet sophisticated and delicious Shrimp scampi spaghetti in a creamy parsley sauce.
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Shrimp scampi spaghetti in a creamy parsley sauce
Ingredients
- 1 lb fresh shrimps thawed frozen ones work here as well
- 1 lb spaghetti
- 3 cloves garlic
- 1/2 bunch flat-leaf parsley
- 4 tbsp vegetarian mayo
- 3/4 cup dry vermouth
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Prepare your ingredients
- Put your kettle to boil, when ready add boiling water to the pot, add salt and spaghetti. Cook according to package instructions. If shrimps are frozen thaw in a cold water for 15 min changing water every 5 min. Pet dry with paper towel. Chop parsley. Peel garlic. Put the pan on a medium-high heat.
- Add shrimps to the pan, cook for 2 min, mix well.
- Squeeze garlic through a garlic squeezer, cook for 1 more min, add dry vermouth, veg mayo and mix well to create a smooth sauce.
- Cook for 1 more min add parsley mix well, add spaghetti, mix everything thoroughly to make sure all the spaghetti are covered evenly with a sauce and take off the heat.
- Serve immediately to enjoy the creaminess of the sauce. Leftovers are good for the next day lunch box as well, the only difference will be that all the sauce will be absorbed by spaghetti. Bon Appétit!
