Pasta Recipe With Shrimp, Eggplant, Garlic And Tomato Sauce
This flavorful pasta recipe combines tender shrimp, roasted eggplant, and a rich garlic-tomato sauce for a comforting yet elegant meal. The eggplant adds a smoky flavor, while the garlic and shrimp bring out a savory kick. Perfect for a weeknight dinner, this dish is easy to prepare and is sure to become a family favorite.
Servings: 6
Equipment
- Large non-stick pan
- Pot for scooping eggplant
Ingredients
- 2 lbs peeled and deveined shrimp tail off
- 1 lb pasta your choice
- 2 medium eggplants
- 14 oz chopped tomatoes or 1 can
- 6 garlic cloves minced
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F. Bake the eggplants for 45 minutes, or until tender. You can do this step ahead of time if desired.
- Once the eggplants are done, let them cool slightly. Cut them in half, scoop out the flesh, and discard the peel. Chop the eggplant flesh into small pieces.
- Defrost shrimp if frozen.
- Cook pasta according to package instructions. Drain and set aside.
- In a large non-stick pan, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the chopped tomatoes and eggplant to the pan. Stir well. Once the mixture boils, reduce the heat to low, cover, and simmer for 5 minutes.
- Stir in the shrimp and cook for about 2 minutes, or until the shrimp are pink and cooked through.
- Turn off the heat and mix the sauce with the cooked pasta.
- Season with salt and pepper to taste. Serve and enjoy!
Notes
- Make Ahead Tip: You can roast the eggplant ahead of time and store it in the fridge for up to 2 days. This will save time when preparing the pasta on busy weeknights.
- Optional Garnish: For an extra touch of flavor, garnish the finished dish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes for a bit of heat.