Shrimp scampi with espresso coffee cake—except, surprise! It’s all vegan. Yes, queen, we’re serving fantasy and fettuccine without the sea drama.
You can twirl buttery garlic noodles guilt-free, because our “shrimp” has zero fins and full fabulous flair. No crustaceans were inconvenienced in this creation.
Then there’s espresso coffee cake—moist, dreamy, and deeply caffeinated like your best gossip session. Sweet, sassy, and sharp enough to slap fatigue.
This dish gives candlelit date night, minus the fishy breath and dairy bloating. We’ve replaced the oceanic baggage with pure plant-based brilliance and bold espresso bliss.
Shrimp Scampi with Espresso Coffee Cake
A vegan twist on shrimp scampi served with bold espresso coffee cake—elegant, indulgent, and animal-free. It’s surf and turf for the soul.
Ingredients
Vegan “Shrimp” Scampi:
- 1 package vegan shrimp or king oyster mushrooms sliced
- 8 oz linguine or fettuccine your call, diva
- 3 tbsp vegan butter
- 4 garlic cloves minced
- ½ tsp red pepper flakes
- Juice of 1 lemon
- ¼ cup white wine or veggie broth if you’re feeling wholesome
- ¼ cup chopped parsley
- Salt and pepper to taste
Espresso Coffee Cake:
- 1½ cups all-purpose flour
- ¾ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup brewed espresso cooled
- ½ cup plant milk
- ⅓ cup neutral oil like avocado or sunflower
- 1 tsp vanilla extract
- ¼ cup chopped dark vegan chocolate
- Cinnamon sugar for topping
Instructions
Shrimp Scampi:
- Cook pasta according to package directions; reserve ½ cup pasta water.
- In a skillet, melt vegan butter over medium heat.
- Add garlic and chili flakes; sauté 2 minutes.
- Toss in vegan shrimp or mushrooms; cook until golden, about 6 minutes.
- Add lemon juice, white wine, and simmer 3 minutes.
- Mix in cooked pasta, splash of reserved water, and parsley.
- Toss well. Season with salt and pepper. Serve with glam.
Espresso Coffee Cake:
- Preheat oven to 350°F.
- In a bowl, combine flour, sugar, baking powder, soda, and salt.
- In another bowl, whisk espresso, milk, oil, and vanilla.
- Pour wet into dry; stir gently.
- Fold in chocolate pieces.
- Pour into greased baking dish.
- Sprinkle with cinnamon sugar.
- Bake 25–30 minutes until toothpick comes out clean.
Notes
Nutritional Values (Per Serving):
- Calories: 430
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
Vitamins & Minerals (Per Serving):
- Iron: 12%
- Calcium: 9%
- Vitamin B6: 8%
- Magnesium: 11%
- Potassium: 10%
Additional Notes/Tips:
- Sub mushrooms with tofu if you’re feeling extra soft.
- Use decaf espresso if you’re cooking for kids or drama queens.
- Don’t skip the parsley—freshness matters, darling.
- Make extra cake. Your future self will thank you at 10 p.m. with tea.
