This Shrimp and Asparagus Carbonara is a delightful twist on the classic Italian favorite. With tender shrimp, crisp asparagus, smoky bacon, and a creamy, velvety sauce, it’s a perfect meal for special occasions or a satisfying weeknight dinner. The combination of fresh ingredients and simple preparation makes it a standout dish.
Ingredients:
- 8 slices bacon, diced (trim excess fat if desired)
- 1/3 cup onion, finely diced
- 1 clove garlic, finely minced
- 16 oz large shrimp, tail-off
- 1 cup fresh asparagus, chopped into pieces
- 1 cup heavy cream
- 2 egg yolks
- 1 cup Parmesan cheese, grated
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 12 oz spaghetti
Instructions:
- Cook the Pasta : Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Save 1/2 cup of the pasta water, then drain the remaining water. Set the pasta aside.
- Cook the Bacon : In a large skillet, cook the diced bacon over medium heat until it becomes crispy. Once done, transfer the bacon to a plate lined with paper towels to drain. Retain 1–2 tablespoons of the rendered fat in the skillet, discarding any excess.
- Sauté the Aromatics : In the same skillet, toss in the onion and sauté until it becomes tender, about 2–3 minutes. Add the garlic and cook for another 30 seconds, allowing it to release its aroma.
- Cook the Shrimp and Asparagus : Add the shrimp to the skillet, season with a pinch of salt and pepper, and cook until pink and opaque (about 3–4 minutes). Remove the shrimp and set aside. Add the asparagus to the skillet and sauté for 2–3 minutes until tender but still crisp. Remove and set aside.
- Prepare the Sauce : In a mixing bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, salt, and pepper.
- Combine the Carbonara : Lower the heat to a gentle simmer. Add the drained spaghetti to the skillet along with the creamy sauce mixture. Toss carefully to coat the pasta, letting the residual heat thicken the sauce. If the sauce becomes too thick, stir in the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency. Add the bacon, shrimp, and asparagus back into the skillet. Toss everything together until evenly mixed and warmed through.
- Serve : Divide the pasta among plates and garnish with extra Parmesan cheese and freshly ground pepper if desired. Serve immediately.
Conclusion:
This Shrimp and Asparagus Carbonara offers a creamy, savory, and slightly smoky flavor that’s perfectly balanced by the fresh asparagus and tender shrimp. Easy to make yet elegant enough for entertaining, this dish is a surefire way to impress your family and friends. Enjoy it with a crisp salad and a glass of white wine for a complete dining experience!
Shrimp and Asparagus Carbonara
Acreamy pasta dish with crispy bacon, tender shrimp, fresh asparagus, and a richParmesan sauce, perfect for a satisfying and elegant meal.
Ingredients
- 8 slices bacon diced (trim excess fat if desired)
- 1/3 cup onion finely diced
- 1 clove garlic finely minced
- 16 oz large shrimp tail-off
- 1 cup fresh asparagus chopped into pieces
- 1 cup heavy cream
- 2 egg yolks
- 1 cup Parmesan cheese grated
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 12 oz spaghetti
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Save 1/2 cup of the pasta water, then drain the remaining water. Set the pasta aside.
- Cook the Bacon : In a large skillet, cook the diced bacon over medium heat until it becomes crispy. Once done, transfer the bacon to a plate lined with paper towels to drain. Retain 1–2 tablespoons of the rendered fat in the skillet, discarding any excess.
- Sauté the Aromatics : In the same skillet, toss in the onion and sauté until it becomes tender, about 2–3 minutes. Add the garlic and cook for another 30 seconds, allowing it to release its aroma.
- Cook the Shrimp and Asparagus : Add the shrimp to the skillet, season with a pinch of salt and pepper, and cook until pink and opaque (about 3–4 minutes). Remove the shrimp and set aside. Add the asparagus to the skillet and sauté for 2–3 minutes until tender but still crisp. Remove and set aside.
- Prepare the Sauce : In a mixing bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, salt, and pepper.
- Combine the Carbonara : Lower the heat to a gentle simmer. Add the drained spaghetti to the skillet along with the creamy sauce mixture. Toss carefully to coat the pasta, letting the residual heat thicken the sauce. If the sauce becomes too thick, stir in the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency. Add the bacon, shrimp, and asparagus back into the skillet. Toss everything together until evenly mixed and warmed through.
- Serve : Divide the pasta among plates and garnish with extra Parmesan cheese and freshly ground pepper if desired. Serve immediately.