Lemon "Shrimp" Scampi

I have a confession to make: I use to be obsessed with shrimp before becoming vegan. Lemon shrimp scampi was one of my go-to dishes when I ate at seafood restaurants with my sisters and friends. My vegan version puts all the previous plates of lemon shrimp scampi to shame! Did I mention that this dish is gluten AND soy-free?! Need I say more? 



Gluten-free Linguine noodles (use regular linguine noodles if not avoiding gluten)

1/2 jar of Heart of Palm (3-4 pieces), sliced w/ middle removed

3 lemons, juiced 

1/2 lemon, sliced in 1/2 pieces 

Zest of 1/2 lemon

5 cloves of garlic, minced

5 tbsp soy-free Earth Balance butter (if not avoiding soy, get the regular Earth Balance) 

5 tbsp EVOO (extra virgin olive oil)

1 tsp garlic powder 

1 tbsp black pepper 

1 tsp crushed red pepper flakes (could use more if like spicy)

Dried parsley 

Dried basil


Cook noodles as directed on package 

While noodles are cooking, place 2 tbsp of EVOO + 5 tbsp of vegan butter into a saucepan over medium-low heat. Add in minced garlic. Sauté for 1 minute. 

Add in sliced heart of palm and sprinkle on garlic powder. Sauté and let cook for 3-4 mins. Remove from heat and set aside.

Drain noodles and add them to the saucepan with the “shrimp” and sauce. Turn on the heat to medium-low heat again. Drizzle on 3 tbsp of EVOO and pour in the juice from the 3 lemons (you can just squeeze 3 lemons as well but it’s easier to juice them beforehand). 

Add on the crushed red pepper and lemon slices. Turn off heat and let sit for 2 minutes. 

Add to plate and sprinkle on parsley and basil.