- 1 pound linguine pasta, pre-cooked
- 1/2 c. roasted garlic
- 1 c. vegan shrimp
- 4 Tbsp. fresh parsley
- 3 Tbsp. olive oil
- salt to taste
- 1/3 c. veggie stock
- Sauté garlic in olive oil. Add vegan shrimp and salt to taste.
- Add veggie stock and parsley and stir-fry until hot. Garnish with parsley.