15-Minute Diary-Free Shrimp Scampi with Sweet Peas

Make any night special when you turn dairy-free butter, garlic, olive oil, red pepper flakes, and white wine into this quick and easy shrimp scampi. I use frozen jumbo shrimp with the tails on, which defrost in ice water in 10 minutes. Because I love sweet peas, I tend to go overboard with them in the mix – how many you add to the plate is really up to you.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients

1-1/2 pounds (24-30) large or jumbo SHRIMP, shelled & deveined
I use tail-on because it's pretty. 6 to 8 shrimp per person
3 tablespoons vegan BUTTER
2 tablespoons extra virgin OLIVE OIL
4-5 cloves GARLIC, minced (1 tablespoon)
1/2 teaspoon RED PEPPER FLAKES (more to taste)
1/2 teaspoon KOSHER SALT (more to taste)
1/2 cup WHITE COOKING WINE
1 tablesppon LEMON JUICE
Ground BLACK PEPPER to taste
Top with PARSLEY, chopped
10-12 Ounces of SWEET PEAS (1 bag frozen)
SERVING SUGGESTION: Serve over JASMINE RICE

Directions

  • COOK rice or pasta according to package directions. This may take up to 20 minutes so start it before defrosting shrimp.
  • PREPARE SHRIMP
    • If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to skillet.
    • Shell on shrimp adds more flavor to the scampi but is messy to eat, I prefer to remove the shells prior to cooking. But I do leave the tails on. It’s a personal choice.
    • DEVEIN shrimp before cooking if taking the shell off.
  • COOK frozen sweet peas according to package directions (usually 5 minutes in the microwave)
  • HEAT a skillet on high
  • When hot, REDUCE heat to medium-high and ADD butter and olive oil until melted and foam has subsided
  • ADD garlic, red pepper flakes, and salt and SAUTE until garlic starts to brown. Do not let the mixture burn.
  • ADD shrimp to skillet
  • STIR in the white wine and mix well. COAT shrimp well with the butter, oil, wine mixture
  • Evenly spread shrimp in the skillet and INCREASE heat to high
  • BOIL everything for 3 minutes
  • FLIP the shrimp over and BOIL for another 1-2 minutes
  • REMOVE from heat and ADD lemon juice and black pepper
  • SERVE over rice with sweet peas and a sprinkle of parsley
  • STORE in an airtight container in the refrigerator for up to 2 days

Inspired by Simply Recipes Shrimp Scampi

Dairy-Free Pan Roasted Swordfish with Garlic Spinach & Rosemary Red Potatoes

If you like flavor, this 30-minute easy to prepare gluten and dairy free restaurant-style dinner is my new go-to favorite. If you want to impress someone but don’t have much time, this is the perfect seafood dinner to do it with. The secret for the swordfish is my dairy-free seasoned compound butter which was inspired by Chef Dennis. Paired with garlic spinach and rosemary potatoes, you can’t get much more flavorful in 30 minutes. Let me know what you think.

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 2

Ingredients

SWORDFISH
1 tablespoon EXTRA VIRGIN OLIVE OIL
2 6-ounce SWORDFISH fillets
Pinch SEA SALT
2 tablespoons VEGAN BUTTER, room temperature
1 1/2 teaspoons dried PARSLEY
1 clove GARLIC, minced
1/2 teaspoon GINGER, ground
1/8 teaspoon crushed RED PEPPER
1/4 teaspoon LEMON JUICE
POTATOES
4 cups RED POTATOES, cubed
1 tablespoon VEGAN BUTTER, melted
1 clove GARLIC, minced
1 teaspoon dried ROSEMARY
SALT & PEPPER to taste
SPINACH
1 10-ounce bag of SPINACH (4 cups fresh)
1 tablespoon EXTRA VIRGIN OLIVE OIL
1/2 teaspoon GARLIC SALT
Sprinkle of VEGAN PARMESAN CHEESE

Directions

  • PREPARE SWORDFISH
    • PREHEAT over to 400 degrees F
    • SEASON the swordfish with sea salt to taste
    • HEAT the oil in an ovenproof frying pan over medium-high heat
    • PLACE the swordfish in the frying pan and COOK for 3 minutes, until browned
    • FLIP the swordfish over and MOVE the frying pan to the oven
    • BAKE for 10 minutes until swordfish is done.
    • In a small bowl, prepare the compound butter by mashing the room temperature butter with the parsley, garlic, ginger, crushed red pepper, and the lemon juice until well blended. Set aside.
    • While fish is in the oven prepare the spinach and the potatoes
    • When fish is cooked, CAREFULLY REMOVE the frying pan from the oven (use oven mitt because the handle will be very hot) and RETURN to the stove on medium-high heat
    • ADD the compound butter to the frying pan and MELT until bubbling, SPOONING butter on top of fish to flavor both sides
    • SERVE swordfish on a plate and SPOON more butter on top
  • PREPARE SPINACH
    • HEAT oil in a frying pan or wok
    • ADD spinach and COVER tightly for 5 minutes to steam spinach
    • SPRINKLE garlic salt on spinach, COVER and continue to COOK for 5 more minutes, or until spinach has wilted to the desired level
    • SERVE with a SPRINKLE of vegan parmesan cheese, if desired
  • PREPARE POTATOES
    • In a medium (8-inch) microwave-safe baking dish, MELT the butter (1 minute at 50% power usually works for me, but microwaves vary)
    • MIX to combine the garlic and rosemary into the melted butter
    • ADD the potatoes and TOSS well with butter mixture
    • COVER and MICROWAVE for 8 minutes or until the potatoes are fork-tender (it really depends on how small you cut them)
  • SERVE swordfish, spinach, and potatoes together and enjoy