Spaghetti With Eggplant, Butternut Squash And Shrimp
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 large
Onion (chopped)3 large
Garlic Cloves (finely chopped)1 tbsp
Thyme Leaves (chopped fresh)1.25 cups
White Wine (dry)1
SaltDirections:
1
Heat the oil in a heavy large nonstick frying pan over medium heat
2
Add onion and saute until tender, about 5 minutes
3
Add the garlic and saute for just a minute
4
Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes
5
Add the wine and broth and bring to a simmer over medium-high heat
6
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
7
Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes
8
Season, to taste, with salt and pepper
9
Meanwhile, bring a large pot of salted water to a boil over high heat
10
Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes
11
Drain pasta
12
(Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook
13
) Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta
14
Transfer the pasta mixture to a wide shallow bowl and serve