Vegan Shrimp Alfredo Pasta
We’re making vegan “shrimp” Alfredo pasta. I can’t get over how divine the sauce is. Rich, creamy, buttery carrying that unmistakeable cheesy parmesan flavor (I used Violife vegan parmesan). If you can’t find plant-based shrimp, you can totally leave it out and serve with steamed veggies instead or swap with vegan “chicken” tenders.
This creamy, saucy recipe was made in support of the #TeamSeas initiative led by Mr. Beast and Mark Rober. Team Seas is raising $30,000,000 to remove 30 million pounds of plastic and trash from our oceans, beaches, and rivers. Please visit https://teamseas.org/ to donate – $1 equals 1 pound of trash removed from our seas. Even one dollar makes a difference!
Vegan and plant-based seafood products are a tasty and eco-friendly alternative. The commercial fishing industry has a devastating impact on our marine ecosystems. It is a major contributor to the plastic accumulating in our oceans, as miles and miles of plastic fishing nets are discarded in the sea. By choosing vegan seafood alternatives, you are reducing demand for commercial fishing and helping to keep plastic out of our beautiful oceans. Not to mention, they’re delicious in recipes like this vegan “shrimp” Alfredo pasta!
For more information, please watch Seaspiracy on Netflix: https://www.seaspiracy.org/
Recipe inspired by Make it Dairy Free – Vegan Fettuccine Alfredo (ASMR Cooking): • Vegan Fettuccine Alfredo (ASMR Cooking)
Vegan Shrimp Alfredo Pasta
Ingredients
- 1 lb. linguine or fettuccine pasta
- 3 cloves garlic, minced
- 2 Tbsp. vegan butter, divided
- 1 can coconut milk
- 5 oz. shredded vegan parmesan (I used Violife brand)
- Salt and black pepper
- 1 package plant-based shrimp (I used Sophie's Kitchen brand)
- red pepper flakes to taste (optional)
Instructions
- Cook pasta in salted water according to package directions.
- Melt 1 Tbsp. vegan butter in a large skillet over medium heat. Add half of the minced garlic and cook 1-2 minutes until fragrant.
- Add coconut milk and vegan parmesan (save some parmesan for topping, later). Whisk and cook until the cheese is melted and the sauce is thickened. Add salt and pepper to taste. Add cooked pasta and coat with the sauce.
- In a separate skillet, melt 1 Tbsp. vegan butter and add the remaining garlic, cooking for 1 minute.
- Add the plant-based shrimp and cook for 3-5 minutes, flipping halfway through. Season with black pepper and red pepper flakes (optional) to taste.
- Top the pasta with cooked plant-based shrimp and extra vegan parmesan.
- Serve and enjoy!
