Best 3 Spaghetti With Eggplant Butternut Squash And Shrimp Recipes

SPAGHETTI SQUASH SCAMPI BOATS

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 WITH SHRIMP AND EGGPLANT

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.

ROASTED SHRIMP WITH SPAGHETTI SQUASH

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.