Pasta with Shrimp Eggplant

Elevate your weeknight dinner with this delectable Pasta with Shrimp Eggplant recipe—where bold Mediterranean flavors meet comforting pasta perfection. Tender roasted eggplant cubes add a smoky depth to the vibrant tomato-based sauce, while juicy, sautéed shrimp bring a burst of briny sweetness. Infused with fragrant garlic, Italian seasoning, and a hint of red pepper flakes for subtle heat, this dish strikes the perfect balance of savory and fresh. Tossed with al dente pasta and finished with a sprinkle of parmesan and fresh basil, this meal is as visually stunning as it is satisfying. Ready in just 45 minutes, this recipe is ideal for seafood lovers seeking a quick, wholesome dinner option packed with restaurant-quality flavor.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz pasta (spaghetti, linguine, or penne)
• 1 lb shrimp, peeled and deveined
• 1 eggplant, medium-sized
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 can canned diced tomatoes (14 oz)
• 2 tbsp tomato paste
• 0.5 tsp red pepper flakes
• 1 tsp Italian seasoning
• 0.25 cup fresh basil leaves, chopped (plus extra for garnish)
• 0.5 cup parmesan cheese, grated (for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the eggplant into 1-inch cubes and toss them with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Arrange the cubes on the prepared baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender.

Step 3

While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 4

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Add the shrimp to the skillet. Season with a pinch of salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp and set aside.

Step 6

In the same skillet, add the diced tomatoes, tomato paste, red pepper flakes, and Italian seasoning. Stir well and let the sauce simmer for 8-10 minutes, allowing the flavors to meld.

Step 7

Stir the roasted eggplant into the sauce and mix to coat. Add the cooked shrimp back into the skillet and stir gently to combine.

Step 8

Mix in the fresh basil and adjust the seasoning with additional salt and black pepper, if needed. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 9

Toss the cooked pasta with the sauce until evenly coated. Allow it to heat through for 1-2 minutes.

Step 10

Serve immediately, garnished with extra fresh basil and grated parmesan cheese.

Nutrition Facts

Serving size	(1694.2g)

Amount per serving	% Daily Value*
Calories	2043.9

Total Fat 84.6g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 957.3mg	0%
Sodium 5618.0mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 16.2g	0%
Total Sugars 21.4g
Protein 182.6g	0%

Vitamin D 47.6IU	0%
Calcium 1704.8mg	0%
Iron 11.4mg	0%
Potassium 2928.4mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 34.8%

Carbs: 28.8%