Spaghetti With Shrimp & Eggplant
Description
This Mediterranean-inspired spaghetti combines the sweetness of slow-simmered tomatoes with the earthy depth of roasted eggplant and the briny pop of fresh shrimp. The dish balances textures beautifully, with creamy eggplant cubes melting into the sauce while the shrimp remain firm and succulent. Bright notes of fresh basil and a hint of honey round out the acidity of the crushed tomatoes, creating a complex yet approachable flavor profile. It is an excellent choice for a weeknight dinner that feels special enough for guests but simple enough for everyday cooking.Ingredients
Directions
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Peel and devein the shrimp, then set aside in a bowl.
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Trim the ends of the eggplant, peel it, and cut it into 1/2 inch cubes.
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Heat 1 tablespoon of olive oil in a saucepan over medium heat and add the finely chopped garlic. Cook, stirring constantly, until fragrant but not browned.
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Add the crushed tomatoes, honey, red pepper flakes, salt, and pepper to the saucepan. Stir to combine, cover, and simmer for about 15 minutes, stirring occasionally.
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While the sauce simmers, heat 2 tablespoons of olive oil in a large nonstick skillet over high heat until very hot.
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Add the eggplant cubes to the hot skillet, season with salt and pepper, and toss frequently until nicely browned on all sides.
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Transfer the browned eggplant to the simmering tomato sauce, stir gently, cover, and cook for another 15 minutes until the eggplant is tender and well-blended with the sauce.
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Meanwhile, bring the water to a boil in a large kettle or pot. Add salt to the water.
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Add the spaghetti to the boiling water and cook according to package directions until desired doneness is reached.
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In the same skillet used for the eggplant, heat the remaining 1 tablespoon of olive oil over high heat.
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Add the shrimp to the skillet, season with salt and pepper, and cook for about 1 minute, stirring frequently, until pink and opaque.
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Add the cooked shrimp to the tomato and eggplant sauce mixture. Stir gently to combine and cook for 1 minute just to heat through. Keep warm.
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Drain the cooked spaghetti and return it to the kettle or a large serving bowl.
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Pour the shrimp and eggplant sauce over the spaghetti. Toss well to coat the pasta evenly.
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Serve immediately, topped with grated Parmesan cheese and fresh basil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 670.8kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 10.6g53%
- Cholesterol 298.4mg100%
- Sodium 1249.7mg53%
- Total Carbohydrate 42.5g15%
- Dietary Fiber 7.0g29%
- Sugars 13.1g
- Protein 58.5g117%
* 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 (flat Italian parsley can be substituted)" in the original directions, but the ingredient list specifies basil. Use fresh basil as listed for the best flavor; if unavailable, fresh flat-leaf parsley is a suitable alternative.
The final ingredient list item is empty but quantified as 3/4 cup. Based on the directions mentioning serving with cheese, this is assumed to be Grated Parmesan Cheese.
For best results, ensure the shrimp are not overcooked. They should be pink and opaque but still tender. Remove from heat immediately after cooking.
Eggplant can absorb a lot of oil. Using a nonstick skillet and ensuring the oil is hot before adding the eggplant helps reduce oil absorption while achieving a nice brown color.
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 refresh the sauce.
