Name: Basil-Balsamic Spaghetti with Shrimp, Eggplant, Tomato & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ (113 g) pkg crumbled feta cheese; 3 eggplants; 1 small pkg fresh basil; 6 cloves garlic; 3 small pkgs grape tomatoes; 1.02 kg raw peeled shrimp, fresh or frozen; 425 g spaghetti pasta; balsamic vinegar; crushed red pepper; extra virgin olive oil; salt

Basil-Balsamic Spaghetti with Shrimp, Eggplant, Tomato & FetaBasil-Balsamic Spaghetti with Shrimp, Eggplant, Tomato & Feta — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ (113 g) pkg crumbled feta cheese

3 eggplants

1 small pkg fresh basil

6 cloves garlic

3 small pkgs grape tomatoes

1.02 kg raw peeled shrimp, fresh or frozen

425 g spaghetti pasta

balsamic vinegar

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes; drain and set aside.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Trim and medium dice eggplants.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; add eggplant and cook, stirring occasionally, until golden brown, about 10 minutes. Transfer eggplant to a plate. (Reserve pot for later use.)

Meanwhile, peel and mince garlic; place in a medium bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add half to the bowl with the garlic. (Reserve remaining basil for garnish.)

Halve tomatoes and add to the bowl.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom; add shrimp, garlic, basil, tomatoes, vinegar, salt, and crushed red pepper. Cook, stirring occasionally, until shrimp are opaque, 3-4 minutes.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add drained pasta and eggplant to the pot; toss to combine. Continue to cook until pasta and eggplant are warmed through, 2-3 minutes more. Remove from heat.

To serve, divide pasta between plates or bowls; top with feta and reserved basil. Enjoy!

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