SPAGHETTI W/ EGGPLANT, SQUASH AND SHRIMP

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SPAGHETTI W/ EGGPLANT, SQUASH AND SHRIMP image

Categories     Pasta     Shellfish     Quick & Easy     Boil

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
2 Japanese eggplants, cut into 1-inch cubes
1 teaspoon dried rosemary, crumbled
1 tablespoon chopped fresh thyme leaves
1 1/4 cups dry white wine
2 cups fish broth, fresh or frozen, or canned vegetable broth
2 pounds uncooked large shrimp, peeled and deveined
Salt and pepper
17.5 ounces orange-colored fresh spaghetti or linguine
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.) Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

caroline gathuka
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This dish is perfect for a summer dinner. It's light and refreshing, and the flavors are amazing.


Semanto Islam
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I made this dish for a potluck and it was a huge hit. Everyone loved the unique flavors.


Sanjog Mukhiya
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This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors.


Amaia Bussi
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I loved the presentation of this dish. The eggplant and squash were arranged beautifully on the plate.


Ahmed Benslimane
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This dish was a bit too spicy for my taste. I would recommend using less chili flakes next time.


Bimal Thapa Magar
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I'm not sure what went wrong, but my dish turned out really bland. I think I might have used too much water in the sauce.


Zig Ronin
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This dish is a great way to use up leftover eggplant and squash. It's also a healthy and delicious meal.


Asfa Asfa
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I made this dish for a dinner party and everyone loved it. It's definitely a keeper!


A_B_D_U_L 1
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This dish was a bit time-consuming to make, but it was worth it. The flavors were amazing and the presentation was beautiful.


Veer Chhetri
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I'm not a big fan of eggplant, but I loved it in this dish. The squash and shrimp were also cooked perfectly.


Terry Adams
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This dish was easy to make and the results were impressive. The eggplant and squash were tender and the shrimp were cooked perfectly. The sauce was also very flavorful.


Presh Amah
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The sauce was a bit bland for my taste. I added some extra garlic and chili flakes to give it a bit more flavor.


Frankbilly Amoaning
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This dish was a bit too oily for my taste. I think I would have preferred it if the eggplant and squash had been roasted instead of fried.


Rahul Thakur Rahul Thakur Rahul Thakur Rahul Thakur
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I loved the combination of flavors in this dish. The eggplant and squash were savory and the shrimp were sweet. The sauce was also very flavorful.


Lorie's Channel
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This dish was a hit! The eggplant, squash, and shrimp were all cooked perfectly and the sauce was delicious. I will definitely be making this again.