Ingredients:
Black bean pasta
10 pieces of Vegan shrimp (I used Sophie's Kitchen vegan shrimp) or regular shrimp
Lemon juice
1/2 cup Dry white wine
2 Tablespoons olive oil
1 tablespoon Minced garlic
1 jar of Capers
1 can Artichokes (chopped)
1/2 medium sized jar Sundried tomatoes
2 small Shallots
Himalayan salt and pepper to taste
Fresh basil (dried for substitute)
Red pepper flakes to taste (use sparingly, they go a long way!)
I don’t usually eat alternative meats. I like to keep my meals as fresh as possible. However, I am a huge lover of seafood and wanted to check this brand out. Regular shrimp can be substituted in as well as scallops and other sorts of seafood.
Heat olive oil on the stove top and cook the capers until they burst. Transfer capers to plate with a paper towel on it to soak up the excess oil.
Add a little more olive oil to the pan and add in garlic, artichokes, shallots and sauté until soft and fragrant halfway through the cooking add the sun-dried tomatoes and liquids. Partway through this cooking begin heating the water and cook the noodles. I used the black bean noodles for a cool color and a healthier option, but any pasta would work here.
When pasta is finished save 1/4 a cup of cooking water and drain the rest. Add the pasta water and salt and pepper to taste to the sauce mixture and stir.
While the sauce is finishing heating cook the vegan shrimp on the stove top with a bit of olive oil and red pepper flakes. Just cook for about 3/4 minutes. Do not overcook!
Plate the pasta, drizzle the sauce on top, and add the shrimp and basil! Enjoy!
