Spaghetti With Eggplant, Butternut Squash & Shrimp |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Easy 20 min prep, 30 min cook, 6 serve Ingredients:
1/4 cup fish stock |
2 lbs peeled uncooked deveined shrimp |
18 ounces spaghetti or 1/4 cup linguine |
1/4 cup unsalted butter |
Directions:
1. Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
2. Add the garlic & saute for about 1 minute
3. Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
4. Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
5. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
6. Season to taste w/ salt & pepper.
7. Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.
8. Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.
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