Spaghetti with Eggplant, Butternut Squash and Shrimp

Name: Spaghetti with Eggplant, Butternut Squash and Shrimp
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups); 1 teaspoon dried rosemary, crumbled; 296 milliliters dry white wine; 2 Japanese eggplants, cut into 1-inch cubes; 1 Tbsp chopped fresh thyme leaves; 3 larges garlic cloves, finely chopped; 59 milliliters extra-virgin olive oil; 1 large onion, chopped; 496 grams orange-colored fresh spaghetti or linguine; 6 servings Salt and pepper; 907 grams uncooked large shrimp, peeled and deveined; 59 milliliters (1/2 stick) unsalted butter; 473 milliliters fish broth, fresh or frozen, or canned vegetable broth

Need a gluten free, primal, and pescatarian main course? Spaghetti with Eggplant, Butternut Squash and Shrimp could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains about 35g of protein, 19g of fat, and a total of 488 calories. A mixture of olive oil, salt and pepper, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Heat the oil in a heavy large nonstick frying pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and saute until tender, about 5 minutes.

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Onion

Add the garlic and saute for just a minute.

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Garlic

Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes.

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Eggplant

Rosemary

Squash

Thyme

Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes.

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Squash

Broth