Pasta with Shrimp Eggplant
Elevate your weeknight dinner with this delectable Pasta with Shrimp Eggplant recipe—where bold Mediterranean flavors meet comforting pasta perfection. Tender roasted eggplant cubes add a smoky depth to the vibrant tomato-based sauce, while juicy, sautéed shrimp bring a burst of briny sweetness. Infused with fragrant garlic, Italian seasoning, and a hint of red pepper flakes for subtle heat, this dish strikes the perfect balance of savory and fresh. Tossed with al dente pasta and finished with a sprinkle of parmesan and fresh basil, this meal is as visually stunning as it is satisfying. Ready in just 45 minutes, this recipe is ideal for seafood lovers seeking a quick, wholesome dinner option packed with restaurant-quality flavor.
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti, linguine, or penne)
- 1 lb shrimp, peeled and deveined
- 1 eggplant, medium-sized
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 can canned diced tomatoes (14 oz)
- 2 tbsp tomato paste
- 0.5 tsp red pepper flakes
- 1 tsp Italian seasoning
- 0.25 cup fresh basil leaves, chopped (plus extra for garnish)
- 0.5 cup parmesan cheese, grated (for serving)
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplant into 1-inch cubes and toss them with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Arrange the cubes on the prepared baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet. Season with a pinch of salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp and set aside.
In the same skillet, add the diced tomatoes, tomato paste, red pepper flakes, and Italian seasoning. Stir well and let the sauce simmer for 8-10 minutes, allowing the flavors to meld.
Stir the roasted eggplant into the sauce and mix to coat. Add the cooked shrimp back into the skillet and stir gently to combine.
Mix in the fresh basil and adjust the seasoning with additional salt and black pepper, if needed. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Toss the cooked pasta with the sauce until evenly coated. Allow it to heat through for 1-2 minutes.
Serve immediately, garnished with extra fresh basil and grated parmesan cheese.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 21.4 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1705 mg | 131% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
