September 15, 2025

Paleo Bites – Eat Clean, Live Healthy

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Gluten-Free Spaghetti with Rao’s Marinara Sauce, Shrimp & Roasted Eggplant

Gluten-Free Spaghetti with Rao’s Marinara Sauce, Shrimp & Roasted Eggplant

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

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the eggplant cubes with olive oil, salt, black pepper, oregano, and balsamic vinegar.
  3. 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

  1. Bring a large pot of salted water to a boil.
  2. Add the gluten-free spaghetti and cook according to package instructions until al dente.
  3. Drain the pasta and reserve 1/2 cup of pasta water for the sauce. Set the pasta aside.

Step 3: Cook the Shrimp

  1. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and lemon juice.
  2. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
  3. Remove from the pan and set aside.

Step 4: Prepare the Sauce

  1. In the same skillet, heat olive oil over medium heat.
  2. Add the onions and cook until softened (about 3-4 minutes).
  3. Stir in the garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
  4. Pour in the Rao’s Marinara Sauce and season with salt and black pepper.
  5. Let the sauce simmer for 5-7 minutes, stirring occasionally.

Step 5: Combine Everything

  1. Add the roasted eggplant and shrimp into the sauce, stirring gently to coat.
  2. Add the cooked pasta and toss everything together, adding reserved pasta water as needed to reach the desired consistency.

Step 6: Serve & Garnish

  1. Divide the pasta among plates.
  2. Garnish with fresh basil leaves and Parmesan cheese.
  3. Drizzle with extra olive oil for added richness.
  4. 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!

Have you tried this recipe? Let us know your thoughts in the comments below!

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