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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 320.8
  • Total Fat: 3.3 g
  • Cholesterol: 86.6 mg
  • Sodium: 541.1 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 18.8 g

View full nutritional breakdown of Eggplant and Shrimp Pasta Dinner for Six calories by ingredient
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Eggplant and Shrimp Pasta Dinner for Six

Submitted by: CAREBEAR2009
Eggplant and Shrimp Pasta Dinner for Six

Introduction

Fresh veggies and shrimp in a light tomato sauce served over whole wheat pasta. Very yummy, even the teenagers loved it! Fresh veggies and shrimp in a light tomato sauce served over whole wheat pasta. Very yummy, even the teenagers loved it!
Number of Servings: 6

Ingredients

    6 cups of cooked Whole Wheat Angel Hair Pasta
    3 tsp Minced Garlic, 3 tsp
    1 tsp Extra Virgin Olive Oil
    2 1/2 cups of cubed and peeled fresh Eggplant
    1 medium stalk of raw diced Celery
    1 cup raw diced Onions
    3 cups of Diced Tomates in Tomato Juice
    1 tbsp 100% Grated Parmesan Cheese
    48 large pre-cooked Shrimp with tails removed
    1/2 cup water
    1 tbsp Garlic powder (or to taste)
    1 tbsp Onion powder (or to taste)
    1 tsp Ground Oregano, ground (or to taste)
    1 tsp Ground Black Pepper (or to taste)
    1/2 tsp Salt (or to taste)
    1 tsp Basil (or to taste)

Directions

1. Cook pasta to desired consistency
2. In a large non-stick skillet add olive oil, minced garlic, onion and celery. Sautee until onions and celery start to become translucent.
3. Add eggplant to the skillet. Sautee for 3-4 minutes until eggplant starts to show the beginning signs of softening.
4. Add in diced tomatoes, water and spices to taste.
5. When the sauce begins to reduce by about 1/4 add in shrimp and parmasean cheese. Stir and let simmer for a few minutes to heat shrimp through.
6. Serve over cooked whole wheat pasta.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CAREBEAR2009.






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