Scampi with white beans and linguine

These white bean scampi served on whole wheat linguine are a high-fiber, vegetarian alternative to shrimp scampi.

Scampi with white beans and linguine

This vegetarian entree has all the flavors of a classic shrimp scampi, but relies on mild, creamy cannellini beans, a naturally fat-free protein packed with fiber to keep you fuller for longer. White wine and fresh lemon juice bring shine, while cherry tomatoes and spinach add pops of color. For more scampi recipes, try my Shrimp Scampi Zoodles, Grilled Shrimp Scampi Skewers, and Shrimp Scampi Foil Packets.

Ingredients for vegetarian scampi

• Pasta: Boil whole grain linguine in it salted water. If you don’t have linguine, angel hair or spaghetti.
• Garlic: Sauté the garlic with it black pepper and Chili Flakes in olive oil.
• Wine: Choose a good quality dry white wine, such as pinot grigio or chardonnay. If you prefer scampi without wine, omit it and use chicken or
  vegetable broth.
• Tomatoes: Halve 10 ounces of cherry tomatoes.
• Spinach: Eight ounces of spinach may seem like a lot, but it will overcook.
• beans: Drain and rinse two cans of cannellini beans. Swap them out for a different type of white beans, like Great Northern or Navy Beans, if you like.
• lemon juice squeezed from a lemon.
• Butter: Stirring in just a tablespoon of butter 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 pasta: Boil salted water and add the noodles. Cook a minute less than the package says, reserving 1/2 cup of pasta water, then drain the pasta.
• Garlic: In the same saucepan, heat the olive oil over medium-high heat and cook the garlic, red pepper flakes, and black pepper until fragrant.
• Scampi sauce: Pour in the wine, bring to a simmer and reduce the liquid until it’s more or less the consistency of cream.
• Vegetables: Add the tomatoes and cook them for a minute or two. Add the spinach a handful at a time, stirring until wilted, then continue with the remaining spinach.
• Add the noodles: Add the linguine and pasta water, increase heat to medium-high and cook, stirring occasionally, until liquid thickens and is incorporated.
• beans: Reduce the heat to medium, pour in the beans and lemon juice and cook for a minute.
• Surcharge: Remove the pan from the heat, stir in the butter and garnish with the parsley and parmesan.

What to serve with cannellini bean scampi

These vegetarian scampi are filling enough to be a standalone meal as they contain protein from the beans and lots of veggies. If you want to serve it with something, go with a large green salad or roasted vegetables.

How to freeze vegetarian scampi

These cannellini scampi will keep refrigerated for up to five days, and you can freeze them in airtight containers for up to three months. The day before you eat, thaw the dish in the fridge and reheat in the microwave until warm.

More Vegetarian Pasta Recipes You’ll Love:

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