Spaghetti with Eggplant, Butternut Squash and Shrimp

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Happy Halloween

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 38 Reviews
Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 3 large garlic cloves, finely chopped
  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
  • 2 Japanese eggplants, cut into 1-inch cubes
  • 1 teaspoon dried rosemary, crumbled
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/4 cups dry white wine
  • 2 cups fish broth, fresh or frozen, or canned vegetable broth
  • 2 pounds uncooked large shrimp, peeled and deveined
  • Salt and pepper
  • 17.5 ounces orange-colored fresh spaghetti or linguine
  • 1/4 cup (1/2 stick) unsalted butter

Directions

Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.)

Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 38 reviews

  • on December 14, 2009

    Flag

    On a scale of 1-10 we vote 0. nuf said.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 31, 2009

    Flag

    This was so tasty! We halved the shrimp and doubled the garlic. We also cooked the squash about 5 minutes longer than the eggplant. Since we made it for Halloween, we used black pasta instead to get the black/orange contrast. Finally, we topped it off with red pepper flakes and Parmesan. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 14, 2008

    Flag

    My family loved this dish. This is a large recipe with an abundance of shrimp, perhaps too much since the shrimp seemed to dominate the dish. Next time I will cut back on the amount of shrimp and add more garlic. The squash was a wonderful addition. I will definitely make this again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.