SPAGHETTI W/ EGGPLANT, SQUASH AND SHRIMP
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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Martins Abraham
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Summer Valentine
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the shrimp and the vegetables were cooked perfectly.
Munawar Khan
[email protected]This dish was easy to make and very flavorful. The shrimp were cooked perfectly and the vegetables were tender and delicious. I would definitely make this dish again.
Samantha Deiwert
[email protected]This dish was delicious! The eggplant and squash were cooked to perfection and the sauce was flavorful and light. I will definitely be making this again.
madison wilson
[email protected]I loved this dish! The shrimp were cooked perfectly and the vegetables were tender and flavorful. I will definitely be making this again.
Anita Lagat
[email protected]This dish was a bit too oily for my taste. I think I would use less oil next time.
hamza nassib
[email protected]I followed the recipe exactly and the dish turned out great. The eggplant was tender and the sauce was flavorful. I would definitely make this dish again.
Dinesh Bhairo
[email protected]This dish was easy to make and very flavorful. I would definitely make it again.
Caleb Farley
[email protected]This recipe is a great way to use up leftover vegetables. I had some eggplant and squash that were about to go bad, and this dish was a great way to use them up.
Lottie Bourne
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The squash and shrimp were cooked perfectly and the sauce was very flavorful.
Linda Banda
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Queeny Aka DD
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I often add a bit of red pepper flakes for an extra kick.
Tiana Muex
[email protected]This dish was a hit with my family! The eggplant, squash, and shrimp were all cooked perfectly and the sauce was flavorful and light. I will definitely be making this again.