Shrimp Carbonara

asian european greek italian korean mediterranean middle eastern region main savory umami medium medium

Prep

29 min

Cook

60 min

Total

89 min

Ingredients (11)

1 (16 ounce) package spaghetti g

20 uncooked medium shrimp, peeled and deveined g

2 tablespoons extra-virgin olive oil, divided g

salt and ground black pepper to taste g

1 small onion, minced g

2 cloves garlic, minced g

1 cup skim milk g

¼ cup half-and-half g

4 large eggs, beaten g

1 cup grated Parmesan cheese g

1 tablespoon fresh parsley g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to the pot.

Meanwhile, place shrimp in a large pan over medium heat. Add 1 tablespoon olive oil; season with salt and pepper. Cook and stir shrimp until mostly opaque, about 5 minutes. Add shrimp to pasta; cover to keep warm.

Heat remaining 1 tablespoon olive oil in the same pan. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add milk and half-and-half; cook until heated through, about 3 minutes.

Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour egg mixture over shrimp and pasta and stir in remaining milk mixture.

Top with Parmesan cheese and parsley.