Description
Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor.
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
- ΒΌ cup half-and-half
- 1 cup grated Parmesan cheese
- 4 eggs, beaten
- 1 tablespoon fresh parsley
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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6