Pasta and noodles · 30 min
Basil-Balsamic Spaghetti with Shrimp, Eggplant, Tomato & Feta
- 30 min
- 2–6 servings
- 635 kcal / serving
A light, herbaceous pasta with shrimp, eggplant and feta, finished with a splash of balsamic. The combination holds together well on a weeknight and feels fresh with plenty of greens and tomatoes.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (4 oz) pkgcrumbled feta cheese
- 1eggplant
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ¾ lbraw peeled shrimp, fresh or frozen
- 5 ozspaghetti pasta
- eggplants
From the pantry: balsamic vinegar, crushed red pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1eggplant
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- eggplants
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- 5 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggplant | 1 | 2 | 3 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| spaghetti pasta | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water and cook the spaghetti until al dente, then drain and set aside.
- While the pasta cooks, rinse and dry the produce; dice the eggplant and prepare the fresh greens.
- If using frozen shrimp, thaw briefly under cold running water, then pat dry with towel.
- Heat a skillet over medium-high heat and add a thin coat of oil; sauté the eggplant until golden and tender, about 8 to 10 minutes.
- Meanwhile, peel and mince the garlic and slice the basil into ribbons, reserving half for garnish.
- Halve the grape tomatoes and toss them with half of the basil ribbons in a small bowl.
- To the skillet with the eggplant, add the shrimp, garlic, remaining basil, tomatoes, a splash of balsamic vinegar, a pinch of salt, and crushed red pepper; cook until the shrimp turn opaque, 2 to 3 minutes.
- Add the spinach in batches, letting each handful wilt before adding the next.
- Toss in the drained pasta and mix everything together off the heat. Plate and top with feta and the remaining basil before serving.
Two tips
- Prep the garlic and basil while the eggplant cooks to save time.
- For leftovers, stir in a little olive oil and feta when reheating to freshen the dish; you can also add a pinch of spinach for extra greens.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 42 g
- Carbs
- 81 g
- Fat
- 17 g
- Fiber
- 15 g
- Sodium
- 1270 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.