Eggplant and Shrimp Pasta Dinner for Six
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups of cooked Whole Wheat Angel Hair Pasta3 tsp Minced Garlic, 3 tsp 1 tsp Extra Virgin Olive Oil2 1/2 cups of cubed and peeled fresh Eggplant1 medium stalk of raw diced Celery 1 cup raw diced Onions3 cups of Diced Tomates in Tomato Juice1 tbsp 100% Grated Parmesan Cheese48 large pre-cooked Shrimp with tails removed1/2 cup water1 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)
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.
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.
Nutritional Info 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
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