Shrimp & Eggplant Sicilia Recipe
Sauteed shrimp & fried eggplant topped with our famous roasted red pepper & mild jalapeno cream sauce over fettuccine
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Ingredients
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Main Ingredients
For the Cream Sauce
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Shrimp
Peel and devein the shrimp. Season with salt and black pepper.
- 3
Cook the Fettuccine
Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Cooking
- 4
Fry the Eggplant
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and place on paper towels to drain excess oil.
- 5
Sauté the Shrimp
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add the seasoned shrimp and cook until they are pink and opaque, about 3-4 minutes. Remove from heat.
- 6
Make the Cream Sauce
In a blender, combine roasted red peppers, heavy cream, and mild jalapeño. Blend until smooth. Pour the mixture into the skillet used for the shrimp and cook over low heat for about 5 minutes, stirring occasionally. Stir in Parmesan cheese until melted and smooth.
- 7
Combine Everything
In a large serving bowl, combine the cooked fettuccine, sautéed shrimp, and fried eggplant. Pour the cream sauce over the top and toss gently to coat. Sprinkle with chopped fresh parsley before serving.