This lighter shrimp carbonara omits bacon and is made with skim milk and half-and-half to cut calories.
Ingredients
- spaghetti: 1 pack (16 ounce pack)
- uncooked medium shrimp: 20 piece (peeled and deveined)
- extra-virgin olive oil: 2 Tbsp (divided)
- salt and ground black pepper: (to taste)
- onion: 1 piece (minced)
- garlic: 2 clove (minced)
- skim milk: 1 cup
- half-and-half: 0.25 cup
- eggs: 4 piece (beaten)
- Parmesan cheese: 1 cup (grated)
- parsley: 1 Tbsp (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Top with Parmesan cheese and parsley.
