One Pan Shrimp Asparagus Carbonara
This One Pan Shrimp Asparagus Carbonara combines tender shrimp, crisp asparagus, spaghetti, eggs, Parmesan, garlic, and black pepper in a silky skillet sauce.
Equipment
- Large deep skillet
- Mixing Bowl
- Whisk
- Tongs
Ingredients
- 12 ounces spaghetti or linguine
- 1 pound large shrimp Peeled and deveined
- 1 bunch asparagus Trimmed and cut into 1-inch pieces
- 4 large eggs
- 3/4 cup Parmesan cheese Finely grated
- 3 cups low-sodium chicken or vegetable broth
- 1 cup water Plus more if needed
- 3 cloves garlic Finely minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt Divided
- 1/2 teaspoon black pepper Plus more for serving
- 1/4 teaspoon red pepper flakes Optional
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley Chopped
Instructions
- Pat the shrimp dry and season with half the salt and black pepper. Heat olive oil in a large deep skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, then transfer to a plate.
- Add the garlic and red pepper flakes to the skillet. Stir for 30 seconds, then pour in the broth, water, and remaining salt. Bring to a gentle boil.
- Add the pasta and cook uncovered, stirring often, until nearly al dente. Add a splash of water if the skillet becomes dry.
- Stir in the asparagus during the final 4 minutes of cooking, keeping it bright green and lightly crisp.
- Whisk the eggs, Parmesan, and black pepper in a bowl. Remove the skillet from the heat and let it rest for 30 seconds.
- Toss the egg mixture through the hot pasta until glossy. Fold in the shrimp, lemon juice, and parsley, then serve immediately.
Notes
- Remove the skillet from the heat before adding the egg mixture to prevent scrambling.
- Add warm water gradually if the sauce needs loosening.
- Refrigerate leftovers for up to 2 days and reheat gently with a splash of water.