Why Make This Recipe
Shrimp Asparagus Carbonara is a delightful dish that brings together the fresh flavors of shrimp and asparagus with a creamy, cheesy sauce. This recipe is not only quick to prepare but also packed with protein and vegetables, making it a balanced meal. It’s perfect for a weeknight dinner or impressing guests at a gathering.
How to Make Shrimp Asparagus Carbonara
Ingredients
- 12 oz spaghetti or linguine
- 1 lb shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 lb asparagus (trimmed and cut into 2-inch pieces)
- 3 cloves garlic (minced)
- 3 large eggs
- 1 cup grated Parmesan cheese (plus extra for serving)
- ½ cup pasta cooking water (reserved)
- ½ tsp cracked black pepper (or to taste)
- Salt (to taste)
- Chopped parsley or lemon zest (for serving)
Directions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve ½ cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add asparagus and sauté for 4–5 minutes until just tender. Then, add garlic and cook for 30 seconds until fragrant.
In a mixing bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
Reduce heat to low. Add the drained pasta to the skillet with asparagus. Remove from direct heat and quickly stir in the egg mixture, tossing continuously to coat the pasta without scrambling the eggs. Add small splashes of reserved pasta water as needed to create a creamy sauce.
Return the shrimp to the skillet and toss gently to warm through. Adjust salt and pepper to taste.
Serve immediately, topped with extra Parmesan and chopped parsley or lemon zest for a fresh finish.
How to Serve Shrimp Asparagus Carbonara
Shrimp Asparagus Carbonara can be served hot right after cooking. Plate it up and garnish with extra Parmesan cheese and fresh parsley or lemon zest to enhance its flavor. This dish pairs well with a light salad or some crusty bread.
How to Store Shrimp Asparagus Carbonara
If you have leftovers, you can store Shrimp Asparagus Carbonara in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth to help loosen the pasta and create a creamy sauce again.
Tips to Make Shrimp Asparagus Carbonara
- Make sure to use fresh shrimp for the best flavor.
- Keep an eye on the asparagus to avoid overcooking it; you want it to be tender but still crisp.
- For extra creaminess, you can add a little heavy cream to the egg and cheese mixture if desired.
Variation
You can customize this recipe by adding other vegetables such as peas or spinach, or by using a different type of pasta, like fettuccine or penne.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. Can I make this recipe without eggs?
Yes, you could substitute the eggs with a plant-based cream or a dairy alternative, though it will change the texture slightly.
3. What if I don’t have Parmesan cheese?
If you don’t have Parmesan cheese, you can use any hard cheese you like, such as Pecorino Romano or Grana Padano.
Shrimp Asparagus Carbonara
Ingredients
Pasta and vegetables
- 12 oz spaghetti or linguine
- 1 lb asparagus (trimmed and cut into 2-inch pieces)
Seafood
- 1 lb shrimp (peeled and deveined) Use fresh shrimp for best flavor.
Cooking essentials
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- ½ cup pasta cooking water (reserved)
- Salt Salt (to taste)
- ½ tsp cracked black pepper Add more to taste.
Sauce
- 3 large eggs Can substitute with plant-based cream.
- 1 cup grated Parmesan cheese Plus extra for serving.
Garnishes
- Chopped parsley or lemon zest For serving.
Instructions
Cooking the pasta
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve ½ cup of pasta water before draining.
Cooking the shrimp
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Cooking the asparagus
- In the same skillet, add asparagus and sauté for 4–5 minutes until just tender. Then, add garlic and cook for 30 seconds until fragrant.
Preparing the sauce
- In a mixing bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
Combining everything
- Reduce heat to low. Add the drained pasta to the skillet with asparagus. Remove from direct heat and quickly stir in the egg mixture, tossing continuously to coat the pasta without scrambling the eggs. Add small splashes of reserved pasta water as needed to create a creamy sauce.
- Return the shrimp to the skillet and toss gently to warm through. Adjust salt and pepper to taste.
Serving
- Serve immediately, topped with extra Parmesan and chopped parsley or lemon zest for a fresh finish.
