Spaghetti with Shrimp and Eggplant Aubergine
Bursting with Mediterranean flair, Spaghetti with Shrimp and Eggplant Aubergine is a delightful fusion of vibrant flavors and wholesome ingredients. This recipe pairs tender, al dente spaghetti with succulent shrimp, sautéed eggplant, and a rich tomato-based sauce, elevated with aromatic garlic, spicy red chili flakes, and fresh basil. The dish achieves a perfect balance of textures, from the juicy shrimp to the velvety eggplant, while a sprinkle of optional Parmesan cheese adds a savory finish. Ready in just 45 minutes, this one-pan wonder is ideal for weeknight dinners or casual entertaining. Impress your guests with this easy yet elegant pasta recipe that's both comforting and impressively flavorful. Perfect for those searching for shrimp pasta recipes, Mediterranean dishes, or creative uses for eggplant, this dish is a must-try!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 400 grams shrimp, peeled and deveined
- 1 medium eggplant (aubergine), diced
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 400 grams canned diced tomatoes
- 1 tablespoon tomato paste
- 0.5 teaspoons red chili flakes
- 10 pieces fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 30 grams grated Parmesan cheese (optional)
- 2 liters water for boiling
- 1 tablespoon salt for boiling water
Instructions
Fill a large pot with 2 liters of water, add 1 tablespoon of salt, and bring to a boil.
Cook the spaghetti according to the package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta cooking water.
While the spaghetti cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced eggplant to the skillet and sauté for 5-7 minutes until softened and slightly golden. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the canned diced tomatoes, tomato paste, and red chili flakes. Stir well and simmer for 5 minutes.
Return the eggplant to the skillet and season with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Stir to combine.
Add the cooked shrimp back to the skillet along with the chopped basil leaves. Stir and cook for another 2 minutes to heat through.
Add the drained spaghetti to the skillet and toss to coat in the sauce. If the sauce seems too thick, add a bit of the reserved pasta cooking water until desired consistency is reached.
Taste and adjust seasoning if necessary.
Serve the spaghetti in bowls, garnished with additional chopped basil and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 9930 mg | 432% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 27.1 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2894 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.
