Spicy Shrimp Pasta + Eggplant Parmesan + Corn Salad

Spicy Shrimp Pasta + Eggplant Parmesan + Corn Salad

This recipe serves four. It takes 60–75 minutes to prepare the complete meal.

Spicy Shrimp Pasta (Mild)

Ingredients:

• 16oz Whole wheat spaghetti (1 packet)
• 16oz frozen shrimp peeled & de-veined (usually 1 packet)
• 2 tsp Oregano
• 1 tsp dried chili flakes
• 1/3rd cup white wine
• 1 tsp parsley
• 24oz pack of cherry tomatoes
• 2 garlic cloves
• 1 onion
• 1/3rd cup olive oil + 2tbps

Eggplant Parmesan

Ingredients:

• 1 eggplant
• 1 cup breadcrumbs
• 1/3rd cup Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1tsp dill seeds
• 1tsp thyme
• 6–7 tbsp of melted butter

Corn Salad

Ingredients:

• 2 cups of frozen corn
• 5–6 mint sprigs
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 tbsp chives
• 1 tbsp butter

Steps:

• Preheat the oven to 400 degrees F.
• Cut open the frozen shrimp packet and set it to thaw in a colander filled with cold water.
• Empty the pack of 24oz cherry tomatoes in a bowl. Add 1 roughly sliced onion + 1 tsp dried chili flakes + 1/3rd cup of olive oil and toss to coat everything well. You can add more chili flakes if you would like your sauce to be spicier. Spread the mix on a roasting pan in the oven for 25 min.
• Wash and trim the green ends of the eggplant. Slice it into 1/2-inch disks. Place them in cold water.
• Mix 1 cup breadcrumbs + 1/3rd cup Parmesan cheese + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp dill seeds + 1 tsp thyme in a bowl.
• Melt butter in a bowl. Dip the eggplant disks in the butter and then in the breadcrumb mixture, and lay them out on a roasting sheet. Place the sheet in the already running oven and set a different timer perhaps on your phone/Fitbit for 15 minutes, as your oven is set for 25 minutes for the tomatoes.
• Add 1 tbsp of butter to a skillet. When melted, add 2 cups of corn and let it cook in the pan with butter on medium.
• By now, 25 minutes are up, and you can remove the tomatoes pan from the oven and set aside for it to cool down. Meanwhile, set the blender and stir the corn around in the skillet.
• Place a pot of water to boil with some salt.
• Rinse the thawed shrimp with cool water and place them in a bowl. Season with 2 tsp of oregano and set aside.
• Remove the cooked corn to a bowl. Add 1 tbsp lime juice + 1 tbsp chives + 5–6 washed mint sprigs + salt and pepper. Mix well and the corn salad is ready.
• Add 2 tbsp of olive oil to a skillet and add the seasoned shrimp to it. Meanwhile, purée the roasted tomato + onion in the blender.
• Add pasta to the boiling water.
• Remove the shrimp from the skillet and set aside when both sides tun brown. Add 2 cloves of minced/finely chopped garlic to the same skillet (no extra oil needed) and deglaze with white wine. Add the purée and mix everything well. Let the sauce sizzle on simmer.
• Flip the eggplant and set a timer for 7 minutes.
• Drain the pasta and add it to the sauce along with the cooked shrimp. Mix everything well. It is ready to serve with dried parsley sprinkled on top.
• By now the 7-minute timer has probably dinged and eggplant Parmesan is ready to serve as well.