Linguine with Roasted Eggplant and Shrimp
Servings
2Serving size
4 ounces shrimp with eggplant and 2 ounces pastaThis recipe can be multiplied and makes good leftovers. Reheat gently to avoid overcooking the shrimp.
Ingredients
| 8 cup Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 1 Tbsp. Olive oil |
| 1 Large Shallots, raw (thinly sliced) |
| 16 ounces Eggplant, raw (about 1 eggplant, peeled and cut into 1 inch cubes) |
| 1/4 tsp., leaves Dried thyme |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 4 tsp. Capers |
| 1/8 tsp. Salt |
| 1/2 tsp. Lemon zest |
| 1/2 lemon yields Lemon juice |
| 2 Tbsp White wine |
| 1/2 cup No salt added vegetable stock |
| 1 tsp. Honey |
| 1 tsp. Unsalted butter |
| 1 ounce Parmesan cheese (grated) |
Instructions
When the water boils, add the pasta, stir and cook for about 12 to 18 minutes (or as directed on the package). Stir occasionally.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the pan, swirl and add the shallots, eggplant, and thyme.
Roast for about 10 minutes, until the eggplant are browned on all sides. Toss frequently.
Set the oven to broil and cook the eggplant for an additional 4 to 5 minutes. Toss frequently.
Remove the pan from the oven and place the eggplant and shallots on a plate.
Place the skillet on the range over medium high heat.
Add the shrimp, capers, salt, lemon zest, lemon juice, white wine, stock, and honey to the pan. Stir.
Cook for about 6 to 8 minutes, until the shrimp are pink.
Add the butter and stir until melted.
Add the eggplant and the drained linguine to the pan.
Toss well and serve in two bowls topped with the grated parmesan.
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Special Diet Information
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Lactose
This recipe contains cheese, and those who are lactose intolerant may be able to tolerate it.
Recipe Notes
There is everything good about this recipe. Fresh eggplant is full of fiber and really tasty. Combine that with a light lemon sauce and shrimp, top with a bit of parmesan, and you have a weeknight meal that takes all of 25 minutes and is like you went out for dinner. This is even better with fresh thyme leaves – use about 1 1/2 teaspoons.