Lemon Spaghetti, With Garlic Shrimp, Feta, And Hot Eggplant
Recipe Mari Loewen
I promise this is one of my very favourite pasta’s and please follow directions especially on the finish to get it's flavour intensified and pasta creamy.
A delicious, spicy, lemony pasta with seared shrimp (you can also leave off the shrimp) and feta…so incredible you’ll want to make it again and again.
Also, notice how wonderfully juicy the lemons get after searing in the skillet.
Ingredients
1 pound shrimp, peeled, tail-on
1 package good-quality spaghetti
2 lemons, zested reserving lemons
¼ cup butter
¼ cup extra-virgin olive oil
2 cloves garlic, minced
¼ tsp. crushed red pepper flakes
½ cup Parmigiano Reggiano, grated
1 cup feta cheese, crumbled
1 cup hot marinated eggplant, chopped
Sea salt and freshly ground pepper
2 tablespoons chopped fresh parsley leaves
Preparation
In large pasta pot of generously salted water, cook spaghetti for about 5 minutes, you do not want to fully cook the pasta, it will finish in the final stage below. Drain, reserving 2 cups pasta water in a separate bowl. Leave pasta in pot.
Meanwhile, in large skillet over medium to high heat, add drizzle of olive oil and place zested lemons cut side down and sear about 3 minutes, then remove and set aside.
To same skillet, add butter and garlic and cook for ½ minute; add shrimp, lemon zest, and pepper flakes, and sear shrimp slightly 1 minute each side (turn down the heat slightly).
Add cooked pasta to the skillet and squeeze in juice from reserved seared lemons. Add chopped eggplant, half Parmigiano Reggiano and half feta, and toss with 1 cup reserved pasta water. Turn up heat and toss until water has evaporated and pasta is cooked to el dente stage and well coated. Add more pasta water if you need to, you want pasta to get really creamy.
Just before serving, mix in half the parsley. Transfer pasta to large platter and top with remaining Parmigiano Reggiano, feta, and parsley. Serve immediately. Serves 4.
