Spaghetti with Eggplant Butternut Squash Shrimp
Elevate your pasta night with this vibrant and flavorful Spaghetti with Eggplant, Butternut Squash, and Shrimp recipe! This dish brings together the earthy sweetness of roasted butternut squash, the tender creaminess of eggplant, and the delicate succulence of shrimp, all tossed in a light garlic and red chili flake-infused olive oil sauce. The al dente spaghetti perfectly soaks up the medley of flavors, while a sprinkle of fresh parsley adds a bright herbal touch. Easy to prepare in under an hour, this recipe is a nourishing one-pot wonder that’s perfect for satisfying weeknight dinners or elegant entertaining. Top it with Parmesan cheese for an irresistible finish!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 1 medium Eggplant
- 2 cups Butternut squash
- 300 grams Raw shrimp (peeled and deveined)
- 4 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Red chili flakes
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F).
Peel and cube the butternut squash into 1-inch pieces. Dice the eggplant into similar-sized pieces.
Place the butternut squash and eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until soft and slightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp and set them aside.
Once the roasted vegetables are ready, add them to the skillet and toss to combine.
Add the cooked spaghetti to the skillet. Toss everything together, adding reserved pasta water a little at a time to achieve the desired consistency. Adjust seasoning with remaining salt and black pepper, if needed.
Stir in chopped fresh parsley and return the shrimp to the skillet. Toss gently to combine.
Serve hot, garnished with grated Parmesan cheese if desired. Enjoy your Spaghetti with Eggplant Butternut Squash Shrimp!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 956 mg | 20% | |
*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.
