This elegant first course brings the warmth of the Mediterranean to your table. A rich shrimp bisque, silky eggplant, and plump shrimp come together with perfectly al dente pasta, creating a dish that feels both indulgent and nurturing. Perfect for family dinners, romantic evenings, or simply a moment of culinary delight.
Pasta with Eggplant and Shrimp
Course: MainCuisine: ItalianDifficulty: Easy4-5
servings30
minutes30
minutesA creamy, coastal-inspired pasta with sweet shrimp, silky eggplant, and a soulful bisque.
Ingredients
For the Shrimp Bisque (Brodo di Gamberi)
Heads and shells from 500 g shrimp, cleaned
1 garlic clove
Around 8–9 cherry tomatoes, halved
A dash of red wine
½ litre ice-cold water
A few sprigs parsley
Olive oil, salt to taste
- For the Pasta and Sauce
1 large eggplant, peeled and cubed
Olive oil, for sautéing
2 garlic cloves, minced
20 cherry tomatoes, halved
500 g shrimp, shelled and cleaned
A handful fresh parsley, chopped
400 g pasta (spaghetti or your choice)
Directions
- Prepare the Shrimp Bisque
In a saucepan, heat a little olive oil and lightly brown the garlic, then add the cherry tomatoes, shrimp heads, and shells. Pour in wine, season, and let the alcohol evaporate. Add ice-cold water and parsley, cover, and simmer for about 20 minutes. Then increase the heat for 5 minutes to concentrate flavour. Blend with a hand blender and strain through a fine sieve. - Cook the Eggplant
Rinse and pat-dry the cubed eggplant (to remove bitterness). Sauté it with garlic in olive oil over medium heat until golden and tender. - Build the Sauce
Add remaining cherry tomatoes to the eggplant pan and cook briefly. Pour in three ladles of the bisque and let the sauce reduce for around 10 minutes. Then stir in the shrimp and chopped parsley, cooking just until the shrimp turn pink. Remove from the heat. - Cook & Combine Pasta
Boil the pasta until al dente. Drain and add it directly into the pan with sauce, tossing gently. If needed, add more bisque or some pasta cooking water to bring everything together beautifully. - Serve Immediately
Plate right away to enjoy the creamy texture and fresh seafood flavour at its best.
Notes
- Perfectly Cooked Eggplant
To avoid soggy or bitter eggplant:
Salt it first: Sprinkle cubes with salt and let them sit for 10–15 minutes, then rinse and pat dry.
Use a hot pan: Cooking on medium-high heat helps them become golden and silky, not greasy. - Make It Creamier (Optional)
For a slightly richer sauce:
Stir in a splash of cream at the very end,
Or add a knob of butter when tossing the pasta with the bisque.
It turns the dish into a restaurant-style indulgence while keeping the balance light and elegant. - Make the Bisque Ahead
The shrimp bisque is where much of the magic happens.
You can prepare it a day ahead and keep it chilled in an airtight jar.
It even freezes well for up to 1 month.
