250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
Cook the pasta according to directions and set aside.
Roast vegetables in a skillet over high heat.
Remove from heat and cut into strips.
Sauté the shrimps and vegetables for, in the same skillet, about 30 seconds.
Add cream and seafood broth.
Season it with salt and pepper.
Incorporate the pasta into the sauce.
Cook for 2 more minutes and serve.