Shrimp Linguini Carbonara Recipes

SHRIMP CARBONARA

Shrimp Carbonara image

Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor.

Provided by CHETNEY

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

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.
While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 60.5 g, Cholesterol 170.5 mg, Fat 14.1 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 5 g, Sodium 337.8 mg, Sugar 4.9 g

SHRIMP LINGUINI CARBONARA

Shrimp Linguini Carbonara image

Make and share this Shrimp Linguini Carbonara recipe from Food.com.

Provided by nnreq

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb precooked shrimp
1/2 cup tomatoes
1 lb dried linguine
1/4 lb pancetta or 1/4 lb bacon
1 cup mushroom
1/4 cup unsalted butter
4 eggs
1 cup grated romano cheese
1/4 cup light cream
salt and pepper

Steps:

In a large wide frying pan over medium heat, melt the butter.
Add the pancetta and fry until almost crisp.
Add the mushrooms and sauté until tender, about 5 minutes.
Remove from the heat, cover and keep warm.
In a bowl, beat together the eggs, grated romano cheese, the cream and salt and pepper; set aside.
Cook the linguini until almost al dente.
Drain the linguini, add it to the frying pan holding the pancetta and mushrooms and raise the heat to high.
Add the shrimp and the egg mixture and stir vigorously until the eggs are firm but not dry, 1 to 2 minutes.
Add the tomatoes and serve immediately.

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