Spaghetti With Eggplant, Butternut Squash & Shrimp

Total Time
Prep 20 mins
Cook 30 mins

Easy 20 min prep, 30 min cook, 6 serve

Ingredients Nutrition


  1. Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
  2. Add the garlic & saute for about 1 minute
  3. Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
  4. Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
  5. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
  6. Season to taste w/ salt & pepper.
  7. Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.
  8. Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.


Most Helpful

I have to say that this recipe is missing a whole lot of ingredients...nowhere in the ingredient list does it say anything about olive oil, white wine or butternut squash.All of this is listed in the recipe, but no quantities. I will post the real recipe which I just made and I must say it was outstanding. I would modify but it really is missing too much.

Peyton&KaylansMama March 11, 2008

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