Eggplant and Shrimp Scampi

Ingredients

• Cooked pasta - 8 ounces
• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• White wine - 1/2 cup
• Olive oil - 2 tablespoons
• Butter - 4 tablespoons
• Garlic - 4 cloves, minced
• Shrimp - 1 pound, peeled and deveined
• Eggplant - 1 large, sliced

Instructions

1. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the sliced eggplant and cook until golden brown and tender, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the remaining butter and olive oil. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
5. Pour in the white wine and lemon juice, and season with salt and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
6. Add the cooked pasta to the skillet and toss to coat it with the scampi sauce.
7. Return the cooked eggplant slices to the skillet and gently stir to combine.
8. Sprinkle with fresh parsley and serve hot.