Shrimp Carbonara

Name: Shrimp Carbonara
Ingredients: 1 (16 ounce) package spaghetti; 20 uncooked medium shrimp, peeled and deveined; 2 tablespoons extra-virgin olive oil, divided; salt and ground black pepper to taste; 1 small onion, minced; 2 cloves garlic, minced; 1 cup skim milk; 1/4 cup half-and-half; 1 cup grated Parmesan cheese; 4 eggs, beaten; 1 tablespoon fresh parsley

11 ingredients

4 steps

Ingredients

1 (16 ounce) package spaghetti
20 uncooked medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
salt and ground black pepper to taste
1 small onion, minced
2 cloves garlic, minced
1 cup skim milk
1/4 cup half-and-half
1 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon fresh parsley

Directions

1

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 pot.
2

While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
3

Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
4

Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

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