Dive into the flavors of Italy with Spaghetti alla Chitarra with Mantis Shrimp and Eggplant! 🇮🇹🍝🦐 This dish combines succulent seafood and rich eggplant purée for a mouthwatering meal. Perfect for your next dinner! 🍆✨

Ingredients:
8 squilla mantis shrimp
4 cups cold water (1 liter)
1 carrot
1 onion
1 small bunch of parsley
2 eggplants
4 tablespoons extra virgin olive oil
1 clove of garlic, minced
A pinch of chili pepper
Spaghetti alla chitarra
Salt to taste

Instructions:
Squilla Mantis Shrimp Broth:
Cook the shrimp scraps, carrot, onion, and parsley in 4 cups of cold water (1 liter) for one hour. Strain and set aside the broth.
Eggplant Purée:
Bake the eggplants in the oven at 400°F (200°C) for 35 minutes. Peel them and blend with olive oil and salt.
Preparing the Base:
Sauté the minced garlic and chili pepper in 2 tablespoons of olive oil. Add a ladle of the shrimp broth.
Cooking the Spaghetti:
Cook the spaghetti alla chitarra in salted water, drain halfway through cooking, and finish cooking in the pan with the base, adding the shrimp broth.
Adding Shrimp and Eggplant:
Add the shrimp pieces and 2 tablespoons of the eggplant purée to the spaghetti. Toss everything together.