Spaghetti With Eggplant, Butternut Squash & Shrimp

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup fish stock
• 2 lbs peeled uncooked deveined shrimp
• 18 ounces spaghetti or 1/4 cup linguine
• 1/4 cup unsalted butter

Recipe

• 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.