Cook linguine according to directions on the package. Right before it’s el dente, add the zucchini spirals and cook

until the pasta is done and then drain.

Heat 1 tablespoon vegan butter in saucepan and cook the chopped onions until they are translucent. Add the garlic and

continue to saute for several minutes. Remove to a small bowl.

Heat 1 tablespoon vegan butter in the skillet and add the plant-based shrimp and garlic salt. Cook until the shrimps are golden on both sides.

Return the cooked onions and garlic mixture into the skillet and add the lemon, vegetable broth and parsley and cook for several minutes.

Combine the cooked linguine and zucchini with the vegan shrimp mixture into a large bowl or serving platter.

Add salt and pepper to taste and mix thoroughly.