Elevate your pasta night with this Shrimp Asparagus Carbonara, a delightful twist on the classic carbonara recipe. With succulent shrimp, crisp asparagus, and smoky bacon in a rich and creamy sauce, this dish brings a perfect balance of textures and flavors. The traditional carbonara sauce is made extra indulgent with egg yolks, heavy cream, and Parmesan cheese, coating every strand of spaghetti. It’s an easy yet impressive dish that can be whipped up in under 30 minutes—ideal for weeknight dinners or when you want to impress guests with something truly special.
Ingredients:
- 8 slices bacon, diced (preferably with less fat or trimmed)
- ⅓ cup onion, finely diced
- 1 clove garlic, finely minced
- 16 oz large shrimp, tail-off, cleaned and deveined
- 1 cup fresh asparagus, chopped into 1-inch pieces
- 1 cup heavy cream
- 2 egg yolks
- 1 cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 12 oz spaghetti
Instructions:
- Cook the Spaghetti:
- Fill a sizable pot with water, adding a generous pinch of salt, and bring it to a rolling boil.
- Once bubbling, introduce the spaghetti and cook it according to the package directions until it reaches the perfect al dente texture.
- Reserve ½ cup of pasta water before draining, and set the cooked spaghetti aside.
- Prepare the Bacon and Aromatics:
- While the pasta cooks, heat a large skillet over medium heat.
- Incorporate the diced bacon into the skillet and fry it until it turns golden and crispy, which should take around 6 to 8 minutes.
- Once cooked, remove the bacon from the skillet and set it aside, leaving about 1 tablespoon of bacon fat in the pan.
- Add the diced onion to the skillet and cook for 2-3 minutes until softened, then stir in the minced garlic and cook for an additional minute.
- Sear the Shrimp:
- Push the onion and garlic to the side of the skillet, and add the shrimp in a single layer.
- Sauté for 2 to 3 minutes on each side, or until the pieces become pink and opaque, indicating they are perfectly cooked.
- Remove the shrimp from the skillet and set aside with the bacon.
- Cook the Asparagus:
- Add the chopped asparagus to the same skillet, cooking for 3-4 minutes until just tender.
- Prepare the Carbonara Sauce:
- In a small bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, salt, and pepper until smooth.
- Combine and Serve:
- Add the cooked spaghetti to the skillet with the asparagus.
- Over low heat, slowly pour the cream mixture into the pasta, stirring constantly to prevent the eggs from scrambling.
- Should the sauce appear overly thick, stir in a splash of the reserved pasta water to achieve a lighter, more fluid consistency.
- Stir in the cooked bacon and shrimp, allowing everything to heat through.
- Serve and Enjoy:
- Divide the Shrimp Asparagus Carbonara into serving bowls and top with additional Parmesan cheese and freshly ground black pepper if desired.
Conclusion:
This Shrimp Asparagus Carbonara offers a rich and creamy pasta dish with a twist, thanks to the addition of shrimp and fresh asparagus. It’s a fantastic way to enjoy the classic carbonara flavors while incorporating the freshness of seafood and vegetables. The combination of crispy bacon, tender shrimp, and vibrant asparagus makes every bite flavorful and satisfying. Whether you’re preparing it for a special occasion or a quick weeknight meal, this carbonara will surely be a crowd-pleaser.
Shrimp Asparagus Carbonara
A rich and creamy carbonara dish with shrimp,asparagus, bacon, and spaghetti, offering a fresh and flavorful twist on theclassic Italian recipe.
Ingredients
- 8 slices bacon diced (preferably with less fat or trimmed)
- ⅓ cup onion finely diced
- 1 clove garlic finely minced
- 16 oz large shrimp tail-off, cleaned and deveined
- 1 cup fresh asparagus chopped into 1-inch pieces
- 1 cup heavy cream
- 2 egg yolks
- 1 cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 12 oz spaghetti
Instructions
Cook the Spaghetti:
- Fill a sizable pot with water, adding a generous pinch of salt, and bring it to a rolling boil.
- Once bubbling, introduce the spaghetti and cook it according to the package directions until it reaches the perfect al dente texture.
- Reserve ½ cup of pasta water before draining, and set the cooked spaghetti aside.
Prepare the Bacon and Aromatics:
- While the pasta cooks, heat a large skillet over medium heat.
- Incorporate the diced bacon into the skillet and fry it until it turns golden and crispy, which should take around 6 to 8 minutes.
- Once cooked, remove the bacon from the skillet and set it aside, leaving about 1 tablespoon of bacon fat in the pan.
- Add the diced onion to the skillet and cook for 2-3 minutes until softened, then stir in the minced garlic and cook for an additional minute.
Sear the Shrimp:
- Push the onion and garlic to the side of the skillet, and add the shrimp in a single layer.
- Sauté for 2 to 3 minutes on each side, or until the pieces become pink and opaque, indicating they are perfectly cooked.
- Remove the shrimp from the skillet and set aside with the bacon.
Cook the Asparagus:
- Add the chopped asparagus to the same skillet, cooking for 3-4 minutes until just tender.
Prepare the Carbonara Sauce:
- In a small bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, salt, and pepper until smooth.
Combine and Serve:
- Add the cooked spaghetti to the skillet with the asparagus.
- Over low heat, slowly pour the cream mixture into the pasta, stirring constantly to prevent the eggs from scrambling.
- Should the sauce appear overly thick, stir in a splash of the reserved pasta water to achieve a lighter, more fluid consistency.
- Stir in the cooked bacon and shrimp, allowing everything to heat through.
Serve and Enjoy:
- Divide the Shrimp Asparagus Carbonara into serving bowls and top with additional Parmesan cheese and freshly ground black pepper if desired.