Seafood Pasta with Shrimp and Scallops: The Ultimate Vegan Version

My journey to create the perfect vegan seafood pasta with shrimp and scallops began during a beachside vacation, where the aroma of traditional seafood restaurants inspired me to develop a plant-based version that would capture all those beloved coastal flavors. After months of experimentation with different ingredients and techniques, I’ve perfected a recipe that delivers the oceanic essence and delicate textures of traditional seafood pasta, while being completely plant-based.

Why You’ll Love This Seafood Pasta with Shrimp and Scallops

This isn’t just another vegan pasta dish – it’s a sophisticated recreation that captures the essence of traditional seafood pasta. Here’s why you’ll fall in love with it:

• Authentic seafood flavors without any fish
• Perfect special occasion dish
• Ready in under 45 minutes
• Impressive enough for dinner parties
• Customizable to your taste
• Rich in protein
• Beautiful presentation

Key Ingredients

The “Seafood” Components

• 1 package king oyster mushrooms (for scallops)
• 2 cans hearts of palm (for shrimp)
• 2 sheets nori seaweed
• 1 tablespoon dulse flakes
• 2 tablespoons white miso paste
• Old Bay seasoning to taste

The Pasta and Sauce

• 1 pound linguine (or pasta of choice)
• 4 tablespoons vegan butter
• 6 cloves garlic, minced
• 1 shallot, finely diced
• 1 cup dry white wine (vegan-verified)
• 2 cups cashew cream
• 1 lemon, zested and juiced
• Fresh parsley
• Red pepper flakes

Let’s talk about why these ingredients matter. King oyster mushrooms, when sliced into rounds, perfectly mimic the texture of scallops, while hearts of palm, when properly prepared, create that delicate, flaky shrimp texture. The combination of nori and dulse flakes provides that authentic ocean flavor that makes this dish truly special.

Step-by-Step Instructions

Preparing the “Seafood”

For the “Scallops”

1. Slice king oyster mushroom stems into 1-inch thick rounds.
2. Score both sides in a crosshatch pattern.
3. Marinate in a mixture of:
   • Vegan butter
   • Miso paste
   • Dulse flakes
   • White wine
   • Garlic

For the “Shrimp”

1. Slice hearts of palm diagonally into shrimp-sized pieces.
2. Press gently with paper towels to remove excess moisture.
3. Marinate in:
   • Old Bay seasoning
   • Lemon juice
   • Olive oil
   • Minced garlic

Making the Sauce

1. Sauté shallots and garlic in vegan butter until fragrant.
2. Add white wine and reduce by half.
3. Stir in cashew cream and simmer until thickened.
4. Season with:
   • Sea salt
   • White pepper
   • Dulse flakes
   • Lemon zest

Final Assembly

1. Cook pasta al dente in well-salted water.
2. Pan-sear “scallops” until golden brown.
3. Sauté “shrimp” until lightly charred.
4. Toss everything together with the sauce.
5. Garnish with fresh parsley and red pepper flakes.

Pro Tips for Perfect Seafood Pasta

After perfecting this recipe through countless iterations, here are my essential tips:

Do’s

• Pat “seafood” components very dry before cooking
• Use high heat for searing “scallops”
• Reduce wine fully for best flavor
• Season each component separately

Don’ts

• Don’t overcook the “seafood”
• Avoid stirring “scallops” while searing
• Never skip the marination step
• Don’t overcrowd the pan

Variations and Substitutions

This seafood pasta recipe is wonderfully adaptable:

Pasta Options

• Gluten-free pasta
• Zucchini noodles
• Black pasta (with squid ink alternative)
• Whole grain pasta

Sauce Variations

• Spicy arrabbiata style
• Light olive oil and garlic
• Creamy vodka sauce
• Pesto cream

Additional “Seafood” Options

• Marinated artichokes
• Jackfruit “crab”
• Tofu “fish”
• Mushroom “calamari”

Storage and Meal Prep

Components can be prepared ahead:

• Marinate “seafood” up to 24 hours
• Make sauce in advance
• Store assembled dish for up to 3 days
• Reheat gently to preserve texture

For best results:

• Store sauce separately
• Refresh with lemon when reheating
• Add fresh herbs just before serving
• Don’t freeze assembled dish

Serving Suggestions

Complete your meal with:

• Crusty garlic bread
• Fresh arugula salad
• Grilled lemon halves
• Vegan white wine
• Fresh herbs
• Chili oil drizzle

Seafood Pasta FAQ

Q: Can I make this gluten-free? A: Yes, simply use your favorite gluten-free pasta.

Q: What’s the best pan for searing the “scallops”? A: A cast-iron skillet provides the best sear.

Q: Can I make this ahead for a party? A: Prepare components separately and assemble just before serving.

Q: Which white wine works best? A: A dry vegan Chardonnay or Pinot Grigio works perfectly.

Q: How do I prevent the sauce from breaking? A: Keep heat low when adding cashew cream and don’t boil.

This vegan seafood pasta with shrimp and scallops has become my signature dish for special occasions. It proves that plant-based cooking can recreate even the most sophisticated traditional dishes. Give it a try, and let me know how it transforms your next dinner party!