This is a quick spaghetti recipe that definitely looks like a restaurant quality meal. Sometimes you don't need a creamy or tomato based sauce to enjoy spaghetti. All I did here was take some of my favourite hearty vegetables and tossed it quickly with some garlic, oil and pasta water. This is a fast supper that will be sure to please all palates. If you don't like some of the vegetables that I listed please feel free to substitute whatever you like. You can omit the shrimp altogether if you would like a full vegetarian supper as well. I hope you all enjoy!

Serves 2 generously


  • 6-8 oz. spaghetti
  • 1/4 cup of reserved pasta water
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, minced finely
  • half a small onion, thinly sliced
  • 1 medium carrot, shredded
  • 1 red bell pepper, sliced thin
  • small eggplant, cubed
  • 2 green onions, cut into thirds, then sliced length ways
  • coarse salt
  • freshly cracked black pepper
  • 20-25 shrimp, peeled and de-veined
  • 1 small tomato, diced
  • handful of chopped fresh flat-leaf parsley
  • 1/4 cup grated Parmesan cheese

1. Cook the spaghetti in a large pot of boiling water for about 8 minutes or until al dente. Note: when the spaghetti is halfway through cooking then start the next step.

2. Heat and oil a large skillet on medium heat, add in the minced garlic and onion. Saute for a minute, then add the shredded carrot, red bell pepper, eggplant and the green onions. Make sure to season the vegetables with salt and pepper. Cook for minute then add in the shrimp and the diced tomato.

3. Once the spaghetti is done add it immediately into the sauteed vegetables along with 1/4 cup of pasta water. Turn the heat off, and using tongs mix the spaghetti, vegetables, and the chopped parsley altogether. Serve immediately with a generous sprinkle of grated Parmesan cheese.

Cooks tip: You will know when the shrimp is done cooking when it has turned pink on all sides. Make sure not to overcook the shrimp, since it will taste rubbery if you do.

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