Cajun Shrimp & Eggplant Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Cook angel hair pasta according to package instructions until al dente (about 3–4 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Slice the eggplant into 1/2-inch thick rounds. If the skin is tough, peel; otherwise leave skin on. Lay slices on paper towels, sprinkle both sides lightly with salt, and let sit 10–15 minutes to draw out moisture. Pat dry.

Set up a breading station: one shallow bowl with flour seasoned with 1/2 tsp salt and 1/2 tsp black pepper, a second bowl with beaten egg and 3 tbsp milk, and a third bowl with panko mixed with 1 tbsp grated parmesan and a pinch of salt and pepper.

Heat neutral oil in a wide skillet over medium-high heat to about 350°F (or until a breadcrumb sizzles on contact). Dredge each eggplant slice in flour, shake off excess, dip in egg wash, then coat evenly with panko mixture.

Fry eggplant medallions in batches (do not overcrowd) 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F) if needed.

Pat shrimp dry and toss with 2 tsp Cajun seasoning to coat evenly.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and squeeze 1 tbsp lemon juice over them. Keep juices in pan for the sauce.

In the same skillet used for shrimp, reduce heat to medium and add 2 tbsp butter. Add minced shallot and cook 2–3 minutes until softened.

Add 1 clove minced garlic and cook 30 seconds. Stir in 1 tsp tomato paste and 1 tsp Cajun seasoning and 1 tsp smoked paprika; cook 30 seconds to toast spices.

Deglaze the pan with 1 tbsp white wine or chicken broth, scraping up browned bits. Let reduce slightly (about 1 minute).

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and simmer 3–5 minutes until slightly thickened.

Whisk in 1 cup grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh lemon juice. If sauce becomes too thick, add up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

Add drained angel hair pasta to the skillet with the Cajun crème sauce (or return sauce to a large bowl and add pasta). Toss gently to coat, adding reserved pasta water as needed to loosen sauce so it clings to the pasta.

Fold in cooked Cajun shrimp, reserving a few shrimp for garnish if desired. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes for heat.

Place 2–3 fried eggplant medallions on each plate, pile a portion of sauced angel hair beside or atop the medallions, and top with remaining shrimp.

Garnish with chopped parsley and 2 tbsp grated Parmesan per serving. Serve immediately.