Directions

1. Saute the onion, pepper, and eggplant in a large oven-safe pan until soft. Add the zucchini. Let cook a few moments before adding the tomato. Remove from heat once the tomato is cooked.
2. Peel the shrimp and place the peels into a saucepan. Cover with water, add 2 cloves of garlic and parsley. Drain and keep on warm heat.
3. Saute 2 cloves of garlic in a skillet, add the noodles and saute until golden. Drain to remove excess oil.
4. Add the noodles to the vegetables and add the broth from the shrimp to cover. Allow to come to a boil and place into a hot oven for 7 minutes.
5. Saute the shrimp with 2 cloves of garlic and the pepper flakes. Add to the pasta. Serve with aioli sauce.