If you’re looking for a delicious, comforting pasta dish that’s both gluten-free and packed with flavor, this Gluten-Free Spaghetti with Rao’s Marinara Sauce, Shrimp, and Roasted Eggplant is a must-try. It’s a simple yet elegant meal perfect for weeknights or special occasions. This recipe combines the rich, savory flavors of Rao’s famous marinara sauce with tender shrimp and smoky roasted eggplant, creating a satisfying and wholesome dish. Plus, with gluten-free pasta, it’s suitable for those with gluten sensitivities or anyone looking to enjoy a lighter pasta option.
Why You’ll Love This Recipe
- Gluten-Free: Perfect for those with gluten intolerance or anyone who prefers a healthier pasta alternative.
- Easy to Make: Minimal ingredients, simple cooking techniques, and ready in under an hour.
- Rich & Flavorful: Rao’s Marinara Sauce adds depth, while shrimp and roasted eggplant provide a delightful texture contrast.
- Nutritious & Balanced: A great source of protein, fiber, and vitamins from the eggplant and shrimp.
Ingredients
For the Pasta:
- 12 oz (340g) gluten-free spaghetti (brown rice, quinoa, or chickpea pasta works well)
- 1 tablespoon salt (for boiling water)
For the Sauce:
- 1 jar (24 oz) Rao’s Marinara Sauce
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt (adjust to taste)
For the Shrimp:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
For the Roasted Eggplant:
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
Garnishes (Optional):
- Fresh basil leaves
- Freshly grated Parmesan cheese (or dairy-free alternative)
- Extra drizzle of olive oil
Step-by-Step Instructions
Step 1: Roast the Eggplant
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the eggplant cubes with olive oil, salt, black pepper, oregano, and balsamic vinegar.
- Spread the eggplant evenly on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and tender.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the gluten-free spaghetti and cook according to package instructions until al dente.
- Drain the pasta and reserve 1/2 cup of pasta water for the sauce. Set the pasta aside.
Step 3: Cook the Shrimp
- In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and lemon juice.
- Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
- Remove from the pan and set aside.
Step 4: Prepare the Sauce
- In the same skillet, heat olive oil over medium heat.
- Add the onions and cook until softened (about 3-4 minutes).
- Stir in the garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Pour in the Rao’s Marinara Sauce and season with salt and black pepper.
- Let the sauce simmer for 5-7 minutes, stirring occasionally.
Step 5: Combine Everything
- Add the roasted eggplant and shrimp into the sauce, stirring gently to coat.
- Add the cooked pasta and toss everything together, adding reserved pasta water as needed to reach the desired consistency.
Step 6: Serve & Garnish
- Divide the pasta among plates.
- Garnish with fresh basil leaves and Parmesan cheese.
- Drizzle with extra olive oil for added richness.
- Serve immediately and enjoy!
Tips for the Best Gluten-Free Pasta Dish
- Choose Quality Gluten-Free Pasta: Brown rice or chickpea pasta holds up well and doesn’t become mushy.
- Salt the Pasta Water Generously: This enhances the flavor of the pasta.
- Don’t Overcook the Pasta: Gluten-free pasta can become too soft, so cook it just until al dente.
- Use Fresh Ingredients: Fresh garlic, onion, and basil add depth and freshness to the dish.
- Adjust Spice Level: Add more red pepper flakes if you like extra heat.
- Meal Prep Tip: The sauce and roasted eggplant can be made in advance for quicker meal prep.
Nutritional Information (Per Serving)
- Calories: ~450-500 kcal
- Protein: ~30g
- Carbohydrates: ~50g
- Fat: ~15g
- Fiber: ~7g
Final Thoughts
This Gluten-Free Spaghetti with Rao’s Marinara Sauce, Shrimp & Roasted Eggplant is a delicious, nutritious, and satisfying meal that’s easy to prepare. It’s packed with bold flavors, fresh ingredients, and a perfect balance of protein, fiber, and healthy fats. Whether you’re gluten-free or simply looking for a new pasta dish to add to your rotation, this recipe is sure to impress!
