Home » Spaghetti with garlic and oil with eggplant and raw and cooked shrimp

Spaghetti with garlic and oil with eggplant and raw and cooked shrimp

Summer first course for a special dinner

by Ada Parisi
5 min read
Spaghetti aglio e olio con melanzane e crudo e cotto di gamberi di nassa

Today a creative yet easy recipe: sPaghetti garlic and oil with fried aubergine and a “raw and cooked” Crayfish traps. The recipe for the first course of today is clearly Sicilian-inspired, not only for the ubiquitous Eggplant (you've already seen all my RECIPES WITH EGGPLANT, since they are in season?), but also for the use of the humble shrimp pot, the pink ones, small and delicate, extremely sweet taste, that marked my childhood. I remember them especially simply boiled and dressed with oil and lemon, raw and fried, eaten with your hands.

I love the garlic and oil-based dressing so much that I have reinterpreted it several times. Starting with the classics SPAGHETTI WITH GARLIC, OIL AND CHILLI PEPPER (even in VIDEO RECIPE) all the way to psychedelics SPAGHETTI WITH GARLIC, OIL AND BEETROOT (yummy). Or to the HOMEMADE RAVIOLI STUFFED WITH GARLIC AND OIL. Other Fish Variant? The SPAGHETTI WITH GARLIC AND OIL AND WALNUTS, LEMON AND BOTTARGA.

Raw fish, Instructions for Use

In this dish use the creel shrimp, those light pink, either raw or cooked, in order to exalt the sweetness of the prawns (those blanched) and their flavor (raw ones and marinated). Remember Before Using a Raw Fish, This goes down in temperature: some fish shops begin to offer this service and, in one hour, you have your fresh fish down and secure, otherwise you will have to do it at home, holding it for at least 4 days in freezer at -20 degrees. Then you have to keep the fish for a night in the refrigerator to thaw, and finally you can easily use it raw.

Spaghetti with garlic and oil with eggplant and prawns is a very simple dish, Although I realize that fry the Eggplant is always a work a little’ boring: This is, though, a key ingredient because the slight bitterness of Eggplant balances the sweetness of the shrimp. Is, because fry the eggplant, make it a little’ more and try my CAPONATA AUBERGINES SICILY, you will not regret. Garlic dressing, oil and of course hot pepper adds flavor and intensity in these hot warm or cold noodles are also excellent but good, provided they are al dente. At this point you just have to have a look at all my SICILIAN RECIPES pTo enjoy all the goodness of my island. Have a good day!

Spaghetti aglio e olio con melanzane e crudo e cotto di gamberi di nassa


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


600 grams of shrimp pot, already slaughtered (net weight)

1 Aubergine violetta

Nubia red garlic cloves 2

a chili pepper

fresh parsley

the zest of a lime and a little lime juice

extra virgin olive oil

salt and pepper

a piece of fresh ginger (Optional)

peanut oil for frying


Spaghetti aglio e olio with Eggplant and raw & cooked shrimp pot

To prepare the spaghetti aglio e olio with raw and cooked shrimp and fried eggplant, Wash the eggplant, delete ends, cut them into slices about one centimeter and a half and then into cubes. Lightly salt the Eggplant and FRY in peanut oil until golden brown. Once cooked, put them on absorbent paper so as to eliminate excess oil.

Wash and dry half the shrimp pot, chop coarsely with a knife and place them in a bowl with olive oil, grated zest of lime, a few drops of lime juice and a pinch of grated ginger if you like. Cover with plastic wrap and refrigerate for 10 minutes.

Cut the shrimp were.

Finely chop the parsley, garlic and chilli. Put a little extra virgin olive oil in a wide pan, heat it and add the garlic, pepper and half the parsley: stir quickly and, as soon as the garlic starts to imbiondire, turn off the heat and add the fried eggplant.

Boil the spaghetti in plenty of salted water and drain them al dente while storing some cooking water. Skip the paste over low heat with the sauce of garlic, oil and eggplant, adding a little cooking water to whisk it well. When the pasta takes heat, Add the shrimp cut into two and jump for a minute, until the shrimp have not changed colour losing transparency and becoming opaque. Top with a little fresh ground black pepper and a little chopped parsley.

Serve spaghetti aglio e olio with raw and cooked shrimp and fried eggplant, completing each plate with a quenelle of tartar marinated shrimp. And Bon Appetit!


MATCHING: The wine we have chosen for this recipe comes from Abruzzo and one of the most characteristic vines of this region: Pecorino. "Plenus Pecorino" (Vintage 2015) is produced by the company (biodynamics) led by Marina P., in Pianella, in the province of Pescara. "Plenus Pecorino" It belongs to the Igt Hills Pandey, It smells of citrus and peach, tangy and fresh taste, able to balance the sweet notes of this recipe, arriving from Eggplant and shrimp. We recommend to taste it around 8-10° c.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Daniela 8 September 2017 - 15:10

Dear Ada is a few months ago that I follow your recipes and last night I cooked spaghetti aglio olio Eggplant and shrimp……exceptional!! the only variation I made was to burn all the shrimp (I had the opportunity to bring down the temperature). Congratulations

Ada Parisi 9 September 2017 - 16:03

Hello Daniela! Thank you so much for having tried this recipe. And to have it appreciated. Even Cook all shrimp changes little, I'm glad you enjoyed it! A warm greeting, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.