Teresa's Recipes
Eggplant and Shrimp Scampi
Dive into this delightful Eggplant and Shrimp Scampi, a vibrant dish that celebrates the flavors of the Mediterranean. Tender, golden-brown eggplant pairs beautifully with succulent shrimp, all enveloped in a luscious scampi sauce made with aromatic garlic, zesty lemon, and a splash of white wine. This dish is not only a feast for the eyes but also a heartwarming comfort food that brings together the rich culinary history of Italy with a modern twist. Perfect for a cozy dinner or an elegant gathering, serve it over your favorite pasta for a truly memorable meal.
Ingredients
- 8 ounces (spaghetti, linguine, or your choice) Cooked pasta
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 2 tablespoons, freshly squeezed Lemon juice
- 1/2 cup (dry white wine) White wine
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 4 cloves, minced Garlic
- 1 pound, peeled and deveined Shrimp
- 1 medium, sliced into rounds Eggplant
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 50g
- Protein: 25g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
- Add the sliced eggplant to the skillet and sauté until golden brown and tender, approximately 5 minutes per side. Once cooked, remove the eggplant from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter and another tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- Introduce the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side.
- Pour in the white wine and lemon juice, seasoning with salt and pepper. Allow the mixture to simmer for an additional 2 minutes, letting the flavors meld together.
- Add the cooked pasta to the skillet, tossing gently to coat it with the flavorful scampi sauce.
- Return the cooked eggplant slices to the skillet, stirring carefully to combine without breaking the eggplant.
- Finish with a generous sprinkle of fresh parsley and serve hot, garnished with additional lemon wedges if desired.
Tips
- For a spicier kick, add a pinch of red pepper flakes when cooking the garlic.
- Feel free to replace shrimp with scallops or your favorite protein.
- For a vegetarian option, omit the shrimp and replace with cooked chickpeas or other vegetables.