Best 7 Spaghetti W Eggplant Squash And Shrimp Recipes

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Indulge in a symphony of flavors with our tantalizing spaghetti dish, a culinary masterpiece that harmonizes the vibrant notes of eggplant, squash, and succulent shrimp. This delectable creation features a medley of textures, from the tender eggplant and squash to the plump, juicy shrimp, all enveloped in a rich and flavorful tomato sauce. Each element of this dish plays a vital role in creating a symphony of tastes and textures that will leave you craving more. Dive into this culinary adventure and discover the perfect balance of flavors and textures that make this spaghetti dish an unforgettable experience.

In addition to our featured spaghetti recipe, this article offers a diverse collection of other culinary delights. Satisfy your sweet cravings with our delectable chocolate cake, crafted with layers of rich, moist chocolate sponge and velvety chocolate frosting. For a refreshing treat, try our invigorating mojito, a classic cocktail that combines the zesty flavors of lime, mint, and rum. And for a hearty and comforting meal, savor our savory chicken pot pie, a classic dish that exudes warmth and goodness with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP SCAMPI WITH SPAGHETTI SQUASH



Shrimp Scampi with Spaghetti Squash image

A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 57m

Yield 3

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 small spaghetti squash, halved and seeded
salt and ground black pepper to taste
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
1 pinch red pepper flakes, or to taste
1 lemon, juiced
½ lemon, zested
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  • Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g

SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)



Spaghetti With Shrimp and Eggplant (Aubergine) image

Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) recipe from Food.com.

Provided by Julesong

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 quarts water
3/4 lb spaghetti
1 1/2 lbs shrimp
1 eggplant (1 pound)
4 tablespoons olive oil
1 tablespoon garlic, finely chopped
32 ounces approx canned tomatoes, crushed
1 teaspoon honey
1/4 teaspoon hot red pepper flakes, to taste
1/4 cup fresh basil, coarsely chopped
3/4 cup grated parmesan cheese, for garnish

Steps:

  • Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
  • While pasta is cooking, peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it.
  • Cut into 1/2 inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic.
  • Cook, stirring, without browning.
  • Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
  • Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
  • Cook the eggplant, tossing it, until it's nicely browned.
  • Drain and add the eggplant to the tomato sauce.
  • Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
  • Cook over high heat for one minute, stirring.
  • Add the shrimp to the sauce, blend well and cook for one minute.
  • Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.

SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE BY TASTY



Spaghetti Squash Shrimp Scampi Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, garlic, red pepper flakes, shrimp, salt, ground black pepper, lemon, lemon, fresh parsley

Provided by Joey Firoben

Categories     Dinner

Yield 1 serving

Number Of Ingredients 10

½ spaghetti squash, halved vertically and seeded
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
4 oz shrimp, peeled, deveined
¾ teaspoon salt
¼ teaspoon ground black pepper
1 lemon, zested
1 lemon, juiced
2 tablespoons fresh parsley, chopped

Steps:

  • Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
  • Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
  • Remove from heat, add parsley and shredded squash, and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 400 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 11 grams, Protein 28 grams, Sugar 13 grams

SPAGHETTI SQUASH SCAMPI BOATS



Spaghetti Squash Scampi Boats image

Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 medium spaghetti squash (about 2 1/2 pounds)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20), peeled, deveined and tails removed
1 stick (8 tablespoons) unsalted butter
1 tablespoon grated garlic (about 4 cloves)
1 teaspoon crushed red pepper flakes, plus more for serving
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley, plus more for serving
Freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
  • Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
  • Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
  • Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.

SPAGHETTI SQUASH WITH EGGPLANT AND SESAME SEEDS



Spaghetti Squash With Eggplant and Sesame Seeds image

Provided by Molly O'Neill

Categories     dinner, appetizer

Time 1h20m

Yield Four servings

Number Of Ingredients 8

1 large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices
3 teaspoons kosher salt
1 medium-size spaghetti squash
3 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, peeled and minced
1/2 cup sesame seeds, lightly toasted
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
  • Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
  • Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
  • While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
  • Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
  • Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 33 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 786 milligrams, Sugar 9 grams, TransFat 0 grams

ROASTED SHRIMP WITH SPAGHETTI SQUASH



Roasted Shrimp with Spaghetti Squash image

You can serve a flourless "pasta" with these strands of spaghetti squash. It comes together in under one hour for a light and flavorful weeknight meal inspired by shrimp scampi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 6

1 medium spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped

Steps:

  • Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
  • Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
  • Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Nutrition Facts : Calories 234 g, Fat 7 g, Fiber 4 g, Protein 26 g

SPAGHETTI WITH SHRIMP AND EGGPLANT



Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

  • Peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
  • Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
  • Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan. If you do, the vegetables will not cook evenly and will become mushy.
  • Cook the vegetables until they are tender but still have a little bit of a bite to them. You don't want them to be too soft or they will lose their flavor.
  • Add the shrimp at the end of the cooking process. This will prevent them from overcooking and becoming tough.
  • Season the dish to taste. You may want to add more salt, pepper, garlic powder, or other spices to your liking.

Conclusion:

Spaghetti with Eggplant, Squash, and Shrimp is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and easy recipe, give this one a try.

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