Spaghetti With Eggplant, Butternut Squash & Shrimp – a delicious recipe with fish stock, shrimp, linguine, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
2
Add the garlic & saute for about 1 minute
3
Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
4
Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
5
Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
6
Season to taste w/ salt & pepper.
7
Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.
8
Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.
327
kcal
Calories
11
g
Fat
55
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: ¼ cup fish stock, 2 lbs peeled uncooked deveined shrimp, 18 ounces spaghetti or ¼ cup linguine, ¼ cup unsalted butter.
Yes, Spaghetti With Eggplant, Butternut Squash & Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
