Pasta With Shrimp Eggplant Recipes

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PASTA ALLA NORMA (EGGPLANT PASTA)



Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
  • Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
  • Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
  • Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
  • Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving

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.

PASTA WITH EGGPLANT SAUCE



Pasta with Eggplant Sauce image

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.

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

SPAGHETTI WITH SHRIMP AND EGGPLANT



Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

  • 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, 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, until it is 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 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
  • Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
  • Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

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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