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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


 

Linguine with Roasted Eggplant and Shrimp

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.

8 cups water
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)
4 tsp capers
1/8 tsp salt
1/2 tsp lemon zest
1/2 lemon (juiced)
2 Tbsp white wine
1/2 cup no salt added vegetable stock
1 tsp honey
1 tsp unsalted butter
1 ounce Parmigiano-Reggiano (grated)

Linguine with Roasted Eggplant and Shrimp recipe from Dr. Gourmet
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 375F.

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.

Nutrition Facts

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
Cholesterol 187mg 61%
Sodium 533mg 24%
Total Carbohydrates 61g 24%
    Dietary Fiber 11g 35%
    Sugars 7g
Protein 39g
Vitamin A 10% Vitamin C 26%
Calcium 23% Iron 33%
Vitamin K 14 mcg Potassium 839 mg
Magnesium 160 mg