White Bean Scampi with Linguine
This vegetarian entrée channels all the flavors of a classic shrimp scampi but leans on mild, creamy cannellini beans, a naturally fat-free protein packed with fiber to keep you fuller longer. White wine and fresh lemon juice bring brightness, while cherry tomatoes and spinach lend pops of color. For more scampi recipes, try my Shrimp Scampi Zoodles, Grilled Shrimp Scampi Skewers, and Shrimp Scampi Foil Packets.
Vegetarian Scampi Ingredients
Pasta: Boil whole-wheat linguine in salted water. If you don’t have linguine, sub angel hair or spaghetti. Garlic: Sauté the garlic with black pepper and chili flakes in olive oil. Wine: Choose a good-quality dry white wine, like pinot grigio or chardonnay. If you prefer scampi with no wine, omit it and use chicken or vegetable broth. Tomatoes: Halve 10 ounces of cherry tomatoes. Spinach: Eight ounces of spinach may look like a lot, but it will cook down. Beans: Drain and rinse two cans of cannellini beans. Swap them for another type of white bean, like Great Northern or Navy beans, if you want. Lemon Juice squeezed from one lemon. Butter: Stirring just a tablespoon of butter in at the end enhances the flavor without adding a ton of extra fat. Garnishes: Sprinkle with chopped parsley and grated parmesan.
How to Make Cannellini Scampi
Cook the Pasta: Boil salted water and add the pasta. Cook it for a minute less than the package instructs, reserve a half cup of pasta water, and then drain the noodles. Garlic: In the same pot, warm the olive oil over medium heat, and cook the garlic, red pepper flakes, and black pepper until fragrant. Scampi Sauce: Pour in the wine, bring it to a simmer, and reduce the liquid until it’s more or less the consistency of heavy cream. Vegetables: Add the tomatoes and cook them for a minute or two. Throw in the spinach a handful at a time, stir until it wilts, and then continue with the remaining spinach. Add the Pasta: Add the linguine and pasta water, increase the heat to medium-high, and cook, occasionally stirring, until the liquid thickens and incorporates. Beans: Decrease the heat to medium, pour in the beans and lemon juice, and cook for a minute. Serve: Remove the pot from the heat, mix in the butter, and garnish with parsley and parmesan.
What to Serve with Cannellini Bean Scampi
This vegetarian scampi is filling enough to be a meal on its own since it has protein from the beans and plenty of veggies. If you want to serve it with something, go with a big green salad or roasted vegetables.
How to Freeze Vegetarian Scampi
This cannellini scampi will last refrigerated for up to five days, and you can freeze it for up to three months in food storage containers. Thaw the dish in the fridge the day before eating and reheat it in the microwave until warm.
More Vegetarian Pasta Recipes You’ll Love:
Balsamic Roasted Veggies and White Bean Pasta Angel Hair Pasta with Zucchini and Tomatoes Pasta with Asparagus Grilled Vegetable Orzo Pasta Salad Cheesy Baked Penne with Roasted Veggies
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