Spaghetti With Shrimp And Eggplant

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Servings: 4 Difficulty: Advanced
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Tender shrimp and roasted eggplant tossed in a rich, sweet-savory tomato sauce with spaghetti.
Spaghetti With Shrimp and Eggplant recipe image
Spaghetti With Shrimp and Eggplant recipe image
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Spaghetti With Shrimp And Eggplant

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 364.9

Description

This vibrant Italian-inspired dish combines the sweetness of roasted eggplant with the briny kick of fresh shrimp, all nestled in a bright, honey-kissed tomato sauce. The eggplant is sauted until golden and tender, absorbing the flavors of garlic and red pepper flakes, while the shrimp are quickly seared to retain their delicate texture. Fresh basil adds an aromatic finish that ties the savory and sweet elements together. Its a comforting yet elegant meal that comes together in under an hour, making it perfect for busy weeknights or casual gatherings. Serve it family-style with crusty bread to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Peel and devein the shrimp and set aside.
  2. Trim the ends of the eggplant and peel it.
  3. Cut eggplant into 1/2 inch cubes.
  4. Heat 1 tablespoon of olive oil in a saucepan over medium heat and add the garlic.
  5. Cook garlic, stirring, without browning.
  6. Add the crushed tomatoes, honey, red pepper flakes, basil, salt, and pepper to the saucepan.
  7. Stir to combine, cover, and simmer for about 15 minutes, stirring frequently.
  8. Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat until very hot.
  9. Add the eggplant cubes, salt, and pepper to the skillet.
  10. Cook the eggplant, tossing occasionally, until nicely browned and tender.
  11. Drain any excess oil and add the browned eggplant to the simmering tomato sauce.
  12. Stir to combine, cover, and cook for 15 minutes to allow flavors to meld.
  13. In the same nonstick skillet, add the remaining 1 tablespoon of olive oil over high heat.
  14. Add the shrimp, salt, and pepper to the hot skillet.
  15. Cook shrimp over high heat for one minute, stirring constantly.
  16. Add the cooked shrimp to the sauce mixture, blend well, and cook for one minute more.
  17. Keep the sauce warm while cooking the pasta.
  18. Bring a large kettle of water to a boil and add salt.
  19. Add the spaghetti and cook until al dente.
  20. Drain the spaghetti and return it to the kettle.
  21. Add the shrimp and eggplant sauce mixture to the spaghetti and toss well.
  22. Serve immediately with grated parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 364.9kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 2.3g12%
Cholesterol 258.8mg87%
Sodium 554.3mg24%
Total Carbohydrate 19.7g7%
Dietary Fiber 5.6g23%
Sugars 12.7g
Protein 38.1g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list mentions "basic" in the sauce step; this is likely a typo for "basil." Fresh basil is recommended for the best flavor, but flat-leaf Italian parsley can be substituted if preferred.

For best results, ensure the skillet is very hot before adding the eggplant to achieve a good sear rather than steaming it.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

If using frozen shrimp, thaw completely and pat dry before cooking to ensure proper browning.

Adjust the amount of red pepper flakes to suit your heat preference.

Keywords: spaghetti, shrimp, eggplant, tomato sauce, italian pasta, seafood dinner, basil, garlic, red pepper flakes, parmesan, quick dinner, weeknight meal, mediterranean, vegetarian option, olive oil, simmered sauce, fresh herbs, comfort food
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