Lemon Garlic Shrimp Pasta

Gluten Free Lemon Garlic Shrimp Pasta

This mind-blowing Lemon Garlic Shrimp Pasta will change everything you know about vegan shrimp!

With a crunchy twist on a classic dish, this game-changer is perfect for impressing your dinner guests or simply indulging in a delicious and effortless meal.

This recipe is perfect for both cooking veterans and beginners alike and can be on the table in about 20 minutes!


:fried_shrimp: 7oz of “Dusted Vegan Shrimp by Mind Blown”
:spaghetti: 1/4 pound spaghetti
:seedling: 1/4 stick vegan butter
:lemon: 0.5 large lemon juice and zest
:seedling: 1/4 cup fresh parsley minced
:garlic: 3 cloves garlic sliced
:droplet:1/2 cup pasta water reserved
:spoon: 1/4 tsp baking soda
:salt: 1/2 tsp salt & pepper
:hot_pepper: 1/5 tsp crushed red pepper


  1. Cook pasta “al dente” in salted water (2 Tbsp kosher salt per gallon of water) and reserve at least 1 cup of pasta water before draining.
  2. Heat a large pan to medium heat. Add in a ¼ cup of olive oil and sauté “Dusted Vegan Shrimp” for about 4 minutes or until done. Remove “Dusted Vegan Shrimp” and set aside tented with foil to keep warm.
  3. To the same pan, add the garlic. Sauté garlic for 2-3 minutes until lightly golden.
  4. Add a ½ cup of pasta water to the pan, also add the vegan butter and the al dente pasta. Cook for 1 minute, tossing to coat well so the sauce absorbs and clings to the pasta.
  5. Add the “Dusted Vegan Shrimp”, parsley, lemon juice, lemon zest, and toss/mix again.
  6. Turn off the heat and taste test. Make final adjustments to salt, pepper, and crushed red pepper. If the pasta becomes too dry add a couple more ounces of pasta water.
  7. Serve with a healthy drizzle of extra virgin olive oil on each plate and lemon wedges on the side. Enjoy!