Get the App
Back to WeeknightBite All recipes
dinner · mediterranean

Basil-Balsamic Shrimp Spaghetti with Eggplant, Tomatoes & Feta

Prep: 22 min
Cook: 8 min
Total: 30 min
Yield: 2 servings
Basil-Balsamic Shrimp Spaghetti with Eggplant, Tomatoes & Feta

Ingredients Tap to check off

Instructions

1
Bring a large covered pot of water to a boil over high heat with most of the salt.
2
While the water heats, tear the basil leaves onto a small plate, then cut the eggplant into 0.75-inch cubes, halve the tomatoes, and thinly slice the garlic.
3
Heat the oil in a 12-inch skillet over medium-high heat for 2 minutes, then add the eggplant with a little salt.
4
Cook 8 minutes, stirring every couple of minutes, until the eggplant is deep golden on several sides and creamy inside.
5
Meanwhile, pat the shrimp dry with paper towels on a plate and season with the remaining salt and the pepper.
6
Drop the spaghetti into the boiling water and cook until al dente, about 9 minutes.
7
Add the tomatoes and garlic to the eggplant and cook 3 minutes until the tomatoes blister and start to slump.
8
Stir in the balsamic and honey and let it bubble 1 minute until syrupy and glossy.
9
Nestle the shrimp into the sauce, cover, and cook 3 to 4 minutes, turning once, until pink and opaque throughout (145 F / 63 C).
10
Scoop out a cup of pasta water, then drain the spaghetti.
11
Toss the spaghetti into the skillet with half the basil and a splash of pasta water until glossy and coated, loosening with more water if needed.
12
Pile into bowls and top with the feta and the remaining basil.
All recipes
📱 Cook Hands-Free on iOS & Android

Never touch your screen with messy hands

Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.

Open in App Get WeeknightBite Free