Shrimp Asparagus Carbonara
A creamy twist on classic carbonara featuring tender shrimp, fresh asparagus, and a rich Parmesan-egg sauce. Quick, elegant, and perfect for spring dinners or weeknight meals that feel indulgent yet fresh.
Equipment
- Large skillet or sauté pan
- Pasta pot
- Mixing bowl
- Tongs or pasta fork
Ingrédients
Pasta & Protein
- 12 oz spaghetti or linguine
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
Vegetables
- 1 lb asparagus trimmed and cut into 2-inch pieces
- 3 cloves garlic minced
Sauce
- 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
Optional Garnish
- Chopped parsley or lemon zest for serving
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Reserve ½ cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add asparagus and sauté for 4–5 minutes until just tender. Add garlic and cook 30 seconds until fragrant.
- In a mixing bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
- Reduce heat to low. Add drained pasta to the skillet with asparagus. Remove from direct heat, then quickly stir in the egg mixture, tossing continuously to coat pasta without scrambling the eggs. Add small splashes of reserved pasta water as needed to create a creamy sauce.
- Return 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.
Notes
This shrimp asparagus carbonara combines the richness of classic Italian carbonara with the light freshness of spring ingredients. You can substitute bacon or pancetta for a smoky note, or add a touch of cream for an even silkier texture. Best served immediately.