Roasted Garlic Shrimp Spaghetti: The Pasta That Surprises People

We get the same reaction almost every time someone orders the roasted garlic shrimp spaghetti for the first time. They ask if we’re sure it’s vegan. The shrimp is plant-based and gluten-free, cooked hot and fast so it holds its shape, then tossed through spaghetti with a roasted garlic sauce that’s made from scratch using fresh garlic roasted in vegan butter.

Why we roast the garlic instead of just sauteing it

Sauteed garlic is fine. Roasted garlic is different. The cloves go soft and almost sweet, and the sharp bite mellows into something closer to caramel. We roast it whole, skins on, until it’s soft enough to squeeze out with a spoon, then work it into the sauce base. It takes longer than a quick sauté in a pan, and it’s usually the first thing people ask about.

What “vegan shrimp” actually means here

We’re upfront about what it is: a plant-based, gluten-free alternative built to take high heat the way real shrimp does. The main ingredients are konjac powder, potato extract, and cassava starch, plus paprika, brown sugar, sea salt, and a seaweed-based seasoning. No soy, no shellfish, nothing from an animal.

It arrives frozen and fully cooked, so our job is really about texture, not doneness. We blanch it briefly in hot water to thaw it, then sear it hot and fast in the pan. That part matters more than people expect. A lot of plant-based seafood turns soft and mushy the second it hits a hot pan. This one holds its shape and takes on a light char, which is why we can sear it instead of just warming it through.

How people usually order it

Most people get it with regular spaghetti, but you can order with make your own gluten-free pasta for anyone who asks. If you like heat, tell us when you order. The garlic sauce is mild enough on its own that a pinch of chili flake won’t fight with it.

If you’ve been ordering the meatball spaghetti or the mushroom alfredo out of habit, this is the one we’d tell you to try next.