Ingredients
Scale
- 2 T. butter
- 1 T. olive oil
- 1/2 t. salt
- 4 garlic cloves, finely chopped
- 1 zucchini, cubed
- 2 mini eggplant
- 1 large tomato or 2 small tomatoes, large dice
- 1 lb. frozen shrimp, peeled, deveined
- 1/4 c. fresh parmesan
- 1/3 c. Greek cream cheese (regular cream cheese would work JUST fine)
- 1 lemon, sliced
- 1/3 c. fresh herbs, minimally chopped (I used basil)
- 1 lb. linguine pasta
- Cracked pepper
Instructions
-
Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
-
In the meantime, add olive oil and butter to a large skillet/frying pan and add all vegetables. Sauté until veggies start to soften and add shrimp.
- Stir in parmesan cheese and cream cheese & as much of the pasta water as you like for your desired sauce consistency.
- Squeeze all the juice from the lemon to the sauce and add fresh herbs.
- To serve, place pasta in a bowl and add shrimp mixture. Top with freshly cracked pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 3.6 g
- Sodium: 394.2 mg
- Fat: 10.7 g
- Saturated Fat: 4.8 g
- Carbohydrates: 60 g
- Fiber: 3.1 g
- Protein: 27.8 g
- Cholesterol: 141.4 mg