Shrimp with Eggplant and Fresh Mozzarella
Shrimp sautéed in butter with garlic, roasted eggplant, and fresh mozzarella and served with spaghetti
Servings: 4 people
Calories: 500kcal
Cost: $$$
Ingredients
- 1 large or 2 medium eggplants
- ¼ cup extra virgin olive oil
- 2 tsp. salt
- ½ tsp. black pepper
- 1 lb. spaghetti
- 1 stick of butter
- 12 oz. large shrimp
- 6 gloves of garlic sliced
- ½ cup vegetable broth
- 8 oz. fresh mozzarella cut into ½ inch cubes
Instructions
- Pre-heat the oven to 400 degrees
Preparing the Eggplant:
- Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl or plastic bag.
- Next, add the extra virgin olive oil, 1 tsp salt, and ¼ tsp or black pepper and mix well. Place the eggplant on a baking sheet and roast at 400 degrees for 25 minutes.
- Remove the eggplant from the oven and set aside.
Preparing the Pasta:
- While the eggplant is roasting, prepare the spaghetti according to the package instructions for al dente pasta. Drain the pasta and set aside.
Bringing it Together:
- In a large pot or skillet, add the butter and melt on medium heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the shrimp and sauté for 2 minutes, mixing occasionally. Continuing on medium heat, add in the roasted eggplant, 1 tsp. salt, and ¼ tsp black pepper and sauté for 2 minutes, mixing occasionally.
- Next, add in the vegetable broth and bring to a simmer. Next, add in the spaghetti and cook for 2 minutes, mixing occasionally.
- Finally, turn off the heat, add in the mozzarella, and mix before serving.
To Serve:
- Mix well to incorporate the fresh mozzarella. Serve once the mozzarella begins to melt.
Notes
Invent Your Recipe:
This dish turned out well with the shrimp. I have made this recipe before without the shrimp as a vegetarian meal. When I make the recipe that way, I add in more vegetables to buff up the dish.
I really enjoy fresh mozzarella, especially how it melts into the spaghetti when you mix it in. However, pick the cheese you enjoy the most and give it a try. I have made this dish with asiago and sharp provolone before.
You can have fun with the vegetables. Roasted eggplant provides such a wonderful flavor, but you can also use roasted zucchini, broccoli, roasted red peppers, Brussel sprouts, or asparagus. Have some fun and try different combinations.
Nutrition
Calories: 500kcal