I like saying “shrimps” so shut it. Shrimps are cute, and I don’t like saying “I ate shrimp,” so I dub their new vegan name… ‘Rimpies! Or maybe Shrimpens. Shrimplies? Shrimpy MaGee? Shirmples? You tell me.
I found these Shrimples in a large Asian supermarket.
1. Cook your angel hair pasta.
2. In the meantime, on med-low melt a bunch of butter in a skillet. Put in as much chopped garlic as you like and your THAWED shrimples. (Allow a few hours of defrosting on your counter top before using)
Oddly enough, as the shrimples cook, they do turn a little pink! Maybe it was my imagination, but I don’t think so.
3. Drain pasta when cooked and tossed with garlic butter sauce, shrimpies, and a pinch of Italian seasoning.
(Salt for taste if you want to, you probably won’t need it though.)
RESULT: They do smell like shrimp. My mom thought they were too chewy. But they taste fine and if you wait a few minutes after cooking, they soften up. AND they squirt delicious butter garlic sauce in your mouth when you bite into them! AWESOME!
Ronin Dining 
it’s amazing all the stuff you can buy overther..in France we don’t have a lot of options, most stuff we have to invent, or get from other countries…vegans shrimpels, yummy, i’d loooove some!!!
Yummy. I have tasted this recipe and i assure you, this is good.