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.
Table of Contents
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”
- Slice king oyster mushroom stems into 1-inch thick rounds.
- Score both sides in a crosshatch pattern.
- Marinate in a mixture of:
- Vegan butter
- Miso paste
- Dulse flakes
- White wine
- Garlic
For the “Shrimp”
- Slice hearts of palm diagonally into shrimp-sized pieces.
- Press gently with paper towels to remove excess moisture.
- Marinate in:
- Old Bay seasoning
- Lemon juice
- Olive oil
- Minced garlic
Making the Sauce
- Sauté shallots and garlic in vegan butter until fragrant.
- Add white wine and reduce by half.
- Stir in cashew cream and simmer until thickened.
- Season with:
- Sea salt
- White pepper
- Dulse flakes
- Lemon zest
Final Assembly
- Cook pasta al dente in well-salted water.
- Pan-sear “scallops” until golden brown.
- Sauté “shrimp” until lightly charred.
- Toss everything together with the sauce.
- 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!

Seafood Pasta with Shrimp and Scallops: The Ultimate Vegan Version
Ingredients
- For the “Seafood” Components
- Amount Unit Name Notes
- 1 package King oyster mushrooms For “scallops”
- 2 cans Hearts of palm For “shrimp”
- 2 sheets Nori seaweed
- 1 tbsp Dulse flakes
- 2 tbsp White miso paste
- to taste Old Bay seasoning
- For the Pasta and Sauce
- Amount Unit Name Notes
- 1 pound Linguine Or pasta of choice
- 4 tbsp 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
- to taste Fresh parsley Chopped
- to taste Red pepper flakes
Instructions
- Prepare the “Seafood”:
- For “Scallops”: Slice king oyster mushrooms into 1-inch rounds. Score both sides and marinate in a mixture of vegan butter, miso paste, dulse flakes, white wine, and garlic.
- For “Shrimp”: Slice hearts of palm diagonally into shrimp-sized pieces. Marinate in Old Bay seasoning, lemon juice, olive oil, and minced garlic.
- Make the Sauce:
- Sauté shallots and garlic in vegan butter until fragrant.
- Add white wine and reduce by half.
- Stir in cashew cream and simmer until thickened. Season with sea salt, white pepper, dulse flakes, and lemon zest.
- Cook the Pasta:
- Cook linguine al dente in well-salted water.
- Cook the “Seafood”:
- Pan-sear “scallops” until golden brown.
- Sauté “shrimp” until lightly charred.
- Assemble:
- Toss pasta with sauce, “scallops,” and “shrimp.” Garnish with fresh parsley and red pepper flakes.
Notes
-
Storage:
- Store components separately for up to 3 days.
- Reheat gently to preserve texture.
-
Variations:
- Use gluten-free pasta or zucchini noodles.
- Add artichokes or jackfruit for extra “seafood” flavor.
-
Pro Tips:
- Pat “seafood” components dry before cooking for better texture.
- Reduce wine fully for the best flavor in the sauce.
-
Common Mistakes:
- Overcooking the “seafood” can make it mushy.
- Skipping the marination step reduces flavor.