This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently." -Jenni Ferrari-Adler
There is everything good about this recipe. Fresh eggplant is full of fiber and really tasty. Combine that with a light lemon sauce and shrimp, top with a bit of parmesan, and you have a weeknight meal that takes all of 25 minutes and is like you went out for dinner. This is even better with fresh thyme leaves – use about 1 1/2 teaspoons.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you don’t need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =4 ounces shrimp with eggplant and 2 ounces pasta
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Reheat gently to avoid overcooking the shrimp.
|4 ounces||whole wheat or gluten-free linguine or spaghetti|
|1 Tbsp||olive oil|
|1 large||shallot (thinly sliced)|
|1 small||eggplant (peeled and cut into 1 inch cubes)|
|1/4 tsp||dried thyme|
|8 ounces||shrimp (peeled and deveined)|
|1/2 tsp||lemon zest|
|2 Tbsp||white wine|
|1/2 cup||no salt added vegetable stock|
|1 tsp||unsalted butter|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the water in a large saucepan over high heat.
When the water boils, add the pasta, stir and cook for about 12 to 18 minutes (or as directed on the package). Stir occasionally.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the pan, swirl and add the shallots, eggplant, and thyme.
Roast for about 10 minutes, until the eggplant are browned on all sides. Toss frequently.
Set the oven to broil and cook the eggplant for an additional 4 to 5 minutes. Toss frequently.
Remove the pan from the oven and place the eggplant and shallots on a plate.
Place the skillet on the range over medium high heat.
Add the shrimp, capers, salt, lemon zest, lemon juice, white wine, stock, and honey to the pan. Stir.
Cook for about 6 to 8 minutes, until the shrimp are pink.
Add the butter and stir until melted.
Add the eggplant and the drained linguine to the pan.
Toss well and serve in two bowls topped with the grated parmesan.
Serving size = 4 ounces shrimp with eggplant and 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 553||Calories from Fat 159|
|% Daily Value|
|Total Fat 18g||29%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 61g||24%|
|Dietary Fiber 11g||35%|
|Vitamin A 10%||Vitamin C 26%|
|Calcium 23%||Iron 33%|
|Vitamin K 14 mcg||Potassium 839 mg|
|Magnesium 160 mg|