Best Pasta With Shrimp Eggplant Recipes

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SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)



Spaghetti With Shrimp and Eggplant (Aubergine) image

Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) recipe from Food.com.

Provided by Julesong

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 quarts water
3/4 lb spaghetti
1 1/2 lbs shrimp
1 eggplant (1 pound)
4 tablespoons olive oil
1 tablespoon garlic, finely chopped
32 ounces approx canned tomatoes, crushed
1 teaspoon honey
1/4 teaspoon hot red pepper flakes, to taste
1/4 cup fresh basil, coarsely chopped
3/4 cup grated parmesan cheese, for garnish

Steps:

  • Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
  • While pasta is cooking, peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it.
  • Cut into 1/2 inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic.
  • Cook, stirring, without browning.
  • Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
  • Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
  • Cook the eggplant, tossing it, until it's nicely browned.
  • Drain and add the eggplant to the tomato sauce.
  • Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
  • Cook over high heat for one minute, stirring.
  • Add the shrimp to the sauce, blend well and cook for one minute.
  • Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.

" PASTA" WITH SHRIMP & EGGPLANT



Make and share this " Pasta" With Shrimp & Eggplant recipe from Food.com.

Provided by GG 38966

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 lbs eggplants (cut into 3/4 inch cubes)
8 ounces spaghetti squash (pulp scooped out)
1 red bell pepper (cut into thin strips)
1 yellow bell pepper (cut into thin strips)
1 medium red onion (thinly sliced)
1 teaspoon oregano
1 lb shrimp (peeled & deveined)
10 olives (halved)

Steps:

  • Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft.
  • Bake spaghetti squash at 450°F for 1-2 hours until firm to the touch, let cool and then scoop out pulp.
  • Add peppers, onions and oregano to eggplant and sauté until tender. Stir in shrimp; cover and steam, stirring every so often (keep an EYE ON IT!).
  • Add in spaghetti squash and cook for less than a minute (just enough to mix it in).
  • Add olives and parsley: toss again & SERVE!

Nutrition Facts : Calories 283.5, Fat 10.8, SaturatedFat 1.6, Cholesterol 172.8, Sodium 279.8, Carbohydrate 22.9, Fiber 7.6, Sugar 6.4, Protein 26.3

PASTA WITH SEAFOOD AND EGGPLANT



Pasta With Seafood and Eggplant image

Provided by Pierre Franey

Categories     dinner, quick, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 medium-size eggplants, about 1 pound total
1 pound ripe plum tomatoes, peeled
3 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 jalapeno pepper, seeded and finely chopped
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 pound penne, ziti and rigatoni
1/2 pound shrimp, peeled and deveined
1 pound skinless and boneless monkfish cut into 1-inch cubes
4 tablespoons finely chopped basil or parsley

Steps:

  • Peel the eggplant and cut into 1/3-inch cubes.
  • Cut the tomatoes into 1/2-inch cubes.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the eggplant, and cook, stirring, until lightly browned. Add the onions and garlic, and cook briefly; do not brown the garlic. Add the tomatoes, jalapeno pepper, oregano and salt and pepper to taste. Cook, stirring, for about 5 minutes.
  • Meanwhile, bring 2 quarts of salted water to a boil in a large kettle. Add the pasta, and cook according to package instructions. Do not overcook. The pasta should be al dente.
  • While the pasta cooks, add the monkfish and shrimp to the eggplant mixture, and stir. Check for seasoning, cover and simmer for about 5 minutes.
  • Drain the pasta, and reserve 1/4 cup of the cooking liquid. Return the pasta to the kettle and add the remaining olive oil, the monkfish and eggplant mixture, and the reserved cooking liquid. Stir and cook for 2 minutes over medium heat. Add the basil or parsley. Check for seasoning, toss well and serve.

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

SPAGHETTI WITH EGGPLANT, BUTTERNUT SQUASH AND SHRIMP



Spaghetti with Eggplant, Butternut Squash and Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

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.

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