Shrimp and Eggplant Pasta recipe - ingredients, nutrition and when to eat it
Shrimp and eggplant are sautéed in tomato sauce and tossed with pasta. The tangy sauce pairs well with plump shrimp and tender eggplant.
Shrimp and eggplant are sautéed in tomato sauce and tossed with pasta. The tangy sauce pairs well with plump shrimp and tender eggplant. It makes an easy one-plate dinner for a summer evening.
Noodles · 25 minutes to cook
Tips: Spread the eggplant out in the pan without overlapping so it cooks evenly.
Tips: If the sauce gets too thick, add a little reserved pasta water at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Shrimp — 80 g
- Eggplant — 100 g
- Tomato sauce — 120 g
- Olive oil — 1 Tbsp
- Garlic — 2 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp