Spaghetti With Cape Hake Sauce
Need a dairy free and pescatarian main course? Spaghetti With Cape Hake Sauce could be a spectacular
Spaghetti with Eggplant Butternut Squash and Shrimp
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
Instructions
Spaghetti with Eggplant, Butternut Squash and Shrimp serves 6 original recipe by Food Network.
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