Shrimp Eggplant Pasta

Description

This Mediterranean inspired pasta gave me all the weekend feels, so happy we didn’t order in. Shrimp, eggplant and a lot of chili flakes for the grown ups. Serves 6, you can half the recipe too.

Shrimp Eggplant Pasta

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Ingredients

  

• 1 tbsp olive oil and 1 tbsp butter
• 1 red onion, finely chopped
• 6 garlic cloves, minced
• 0.5 cup tomato paste
• 0.25 cup cooking cream (you can add more if you like)
• 3 large tomatoes, in large cubes
• 1 bell pepper, cubed
• 0.5 cup kalamata olives
• 500 g cooked and cleaned shrimp
• 500 g eggplant, cubed and roasted
• 500 g fettuccine
• Half a block of feta, or more
• Salt, black pepper, chili flakes to taste

Instructions

 

• Salt and roast eggplant and set aside.
• In a large pot, sauté onion in olive oil and butter. Then add the garlic. Once fragrant, add the tomato paste and continue cooking.
• Add all veggies: tomato, bell pepper, olives. Let them cook for 5 minutes. Add half a cup of water to thin the sauce down. Then add cooked shrimp and eggplant. And cream. Bring to a boil, the let the sauce simmer for 10 minutes on low fire.
• Add black pepper, about half a teaspoon. Don’t add salt because the olives and feta are salty. Cook the pasta separately, then add it to the sauce with some pasta water, about half a cup. Mix and serve. Top it with crumbled feta and chili flakes if you like it 🔥.