Pasta Recipe With Shrimp, Eggplant, Garlic And Tomato Sauce
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2 lbs peeled and deveined shrimp, tail off
1 lb pasta
2 medium eggplants
1 can (14 oz) chopped tomatoes
6 garlic cloves, minced
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Bake the eggplants in 375 F oven for 45 minutes, or until tender (this step can be done in advance).
Cut the baked eggplant in half, scoop out the eggplant flesh with a spoon and discard the peel. Chop the eggplant into small pieces.
If the shrimp is frozen, defrost it. See info on defrosting frozen shrimp fast.
Cook the pasta according package directions.
While the pasta is cooking, make the sauce. For the sauce, heat the oil in a large non-stick pan. Add garlic and cook for 1 minute. Add chopped tomatoes and chopped eggplant. Stir. After it boils, reduce heat to low, cover the pan and simmer for 5 minutes. Add shrimp, stir and cook for 2 minutes. Turn off the heat.
When the pasta is cooked, drain it, and mix with the sauce.
This pasta has all the right ingredients. i love it!
this pasta sounds really yummy! i love eggplant in my pasta:) thank you for sharing.
I love shrimp with pasta, and your pasta shapes are so cute! Sounds like a great meal.
I love browsing your blog for the reason that you can constantly get us new and awesome stuff, I think that I must at least say a thank you for your hard work.
I love the garlic sauce especially it is delicious food to mix with bread and toaster to eat
shrimp, pasta, garlic and tomato sauce are marvellous. mamamia… but not the eggplants. it’s the only vegetables I can not eat x_x would love a replace
Your list of recipes are superb! Eggplant on my pasta would definitely one I’ll be looking forward to have in the next few days.