Shrimp Carbonara

Shrimp carbonara gets lightened up with skim milk and half-and-half in this quick, meat-free, no-fuss recipe that doesn't compromise on flavor.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 471 Calories

Ingredients

• 1 cup skim milk
• 1 small onion, minced
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 (16 ounce) package spaghetti
• 4 large eggs, beaten
• ¼ cup half-and-half
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh parsley
• 20 uncooked medium shrimp, peeled and deveined

Recipe Instructions

Step 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.

Step 2

While spaghetti is cooking, 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 the pot of cooked and drained pasta; cover to keep warm.

Step 3

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.

Step 4

Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour egg-milk mixture over shrimp and pasta and stir in remaining milk mixture.

Step 5

Top with Parmesan cheese and parsley.