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Shrimp Carbonara
Shrimp Carbonara
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Lightened shrimp carbonara recipe with skim milk and half-and-half for a quick, flavor-packed meat-free dish.
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
  • 0.25 cup half-and-half
  • 4 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley
Instructions:
  • 1. Boil a large pot of lightly salted water. Cook spaghetti until al dente, about 12 minutes. Drain and return spaghetti to the pot.
  • In a large pan over medium heat, sauté shrimp with 1 tablespoon of olive oil. Season with salt and pepper. Cook, stirring occasionally, until shrimp are mostly opaque, around 5 minutes. Add cooked shrimp to the pasta and cover to retain heat.
  • In the same pan, warm up the remaining 1 tablespoon of olive oil. Sauté the onion until translucent for about 5 minutes. Then, add the garlic and cook until fragrant for about 1 minute. Pour in the milk and half-and-half, and heat through for about 3 minutes.
  • Pour 1/4 cup of the milk mixture into a bowl, add eggs, and stir until warmed. Pour the egg mixture over the shrimp and pasta, then stir in the rest of the milk mixture.
  • Sprinkle with Parmesan cheese and garnish with fresh parsley.

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