Eggplant and Shrimp Scampi

Ingredients

Cooked pasta

8 ounces (spaghetti, linguine, or your choice)

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Lemon juice

2 tablespoons, freshly squeezed

White wine

1/2 cup (dry white wine)

Olive oil

2 tablespoons

Butter

3 tablespoons

Garlic

4 cloves, minced

Shrimp

1 pound, peeled and deveined

Eggplant

1 medium, sliced into rounds

Instructions

1. Begin by cooking the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
3. 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.
4. 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.
5. Introduce the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side.
6. 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.
7. Add the cooked pasta to the skillet, tossing gently to coat it with the flavorful scampi sauce.
8. Return the cooked eggplant slices to the skillet, stirring carefully to combine without breaking the eggplant.
9. Finish with a generous sprinkle of fresh parsley and serve hot, garnished with additional lemon wedges if desired.