Spaghetti With Eggplant, Butternut Squash & Shrimp

• 14 cup fish stock
• 2 lbs peeled uncooked deveined shrimp
• 18 ounces spaghetti or 14 cup linguine
• 14 cup unsalted butter

1. Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
2. Add the garlic & saute for about 1 minute
3. Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
4. Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
5. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
6. Season to taste w/ salt & pepper.
7. Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.
8. Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.

fish stock, shrimp, linguine, unsalted butter

Taken from www.food.com/recipe/spaghetti-with-eggplant-butternut-squash-shrimp-264986 (may not work)