I was inspired to try a new twist on my usual pasta nights with tender shrimp, crisp asparagus, and freshly grated parmesan mingling with garlic and olive oil. The dish, a true summer shrimp pasta, surprises me with its delightful balance of flavors and a creamy hint from heavy cream.

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I’m excited to share my new Spin on Shrimp Asparagus Carbonara. Its a modern twist on a classic pasta recipe that I discovered on one crazy busy day.

I started with 8 oz of spaghetti and tossed in 1 lb of peeled and deveined shrimp along with fresh asparagus chopped into little 1 inch pieces for a burst of spring flavor. I mixed in a few cloves of minced garlic and heated it all in extra virgin olive oil to really bring out the flavors.

Then I beat together 3 large eggs at room temperature and folded in 1 cup of freshly grated parmesan cheese, with a splash of heavy cream if you want that extra creaminess. Its a fun, fast recipe that works great for summer shrimp dishes and easy dinners.

Give it a try and let the ingredients speak for themselves even if its a bit unconventional!

Why I Like this Recipe

I like this recipe because it’s super fast to make even when i’m in a rush, and it’s not too complicated even when I’m tired. I love how the shrimp and asparagus come together with the creamy, cheesy sauce—it reminds me of a classic carbonara but with a fun twist. The flavor really pops, you know, since the garlic and parmesan add that punch and the pasta water trick makes everything smooth and rich. Plus, it’s easy to adjust the seasoning to how I like it, so it never gets boring and always feels homemade.

Ingredients

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Spaghetti provides energy from carbohydrates but aren’t very filling.
Shrimp pack protein and a briny taste that amps up flavor.
Asparagus offers fiber, vitamins and a crunchy, fresh texture.
Eggs rich in protein help blend sauce with simple, smooth richness.
Parmesan adds salty sharpness, uplifting every mouthful of pasta.
Garlic, olive oil and cream gives the dish a bold kick.
Heavy cream adds extra richness and velvety smoothness when incorporated.
Salt and pepper season well, balancing flavors without overwhelming.
Pasta offers the base, binding all flavors into one amazing meal.
Every ingredient combines to create a savory, irresistible dinner experience.

Ingredient Quantities

8 oz spaghetti or linguine

1 lb peeled and deveined shrimp

1 bunch asparagus, trimmed and cut into 1 inch pieces

3 large eggs, at room temperature

1 cup freshly grated parmesan cheese

2 cloves garlic, minced

2 tbsp extra virgin olive oil

1/2 cup heavy cream (optional for extra creaminess)

Salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil and cook the spaghetti or linguine until al dente then drain, saving about 1 cup of pasta water.

2. While the pasta cooks, whisk together the eggs, parmesan cheese, heavy cream (if using), a pinch of salt and some black pepper in a bowl.

3. Heat the extra virgin olive oil in a large skillet over medium-high heat then add the minced garlic and sauté it for about 30 seconds until it smells good.

4. Toss in the asparagus pieces and cook them for about 3 to 4 minutes until they start getting tender.

5. Add the shrimp to the skillet and cook for 2 minutes on each side until they turn pink and are cooked through.

6. Once the shrimp and asparagus are done, lower the heat and add the drained pasta into the skillet.

7. Remove the skillet from the heat and pour the egg mixture over the pasta while stirring quickly to avoid scrambling the eggs.

8. Slowly add some of the reserved pasta water to help make a creamier sauce as you stir continuously.

9. Taste the pasta and adjust the seasoning with extra salt and pepper if needed.

10. Serve immediately and enjoy your delicious Shrimp Asparagus Carbonara!

Equipment Needed

1. Large pot – for boiling the salted water with pasta
2. Colander – for draining the pasta and reserving some water
3. Mixing bowl – to whisk together eggs, parmesan cheese, cream, salt and pepper
4. Whisk – for blending the egg mixture smoothly
5. Large skillet – to sauté garlic, cook asparagus and shrimp, and combine everything
6. Spatula or tongs – to stir and toss ingredients in the skillet
7. Measuring cup – to measure out heavy cream and reserved pasta water
8. Knife and cutting board – to trim the asparagus and mince the garlic

FAQ

What kind of pasta should I use for Shrimp Asparagus Carbonara? You can use spaghetti or linguine since they hold the sauce real good. Some folks even use fettuccine but just stick to what you like best.

Can I use frozen shrimp in this recipe? Yeah, you can use frozen shrimp. Just be sure to thaw them properly and pat 'em dry so the dish doesn't get watery.

Is heavy cream really necessary? Not really, its optional so if you prefer a lighter classic carbonara flavor, just leave it out. But if you want it extra creamy, go for it.

How do I avoid scrambling the eggs? Make sure to temper them by mixing in some pasta water gradually and stir quickly. The heat from the pasta should cook the egg slowly enough to get a smooth sauce.

Can I substitute asparagus with another vegetable? Sure thing, if asparagus isn't your favorite you can try green beans or even broccoli. Just know that it might change the flavor a bit.

Shrimp Asparagus Carbonara Recipe Substitutions and Variations

For the pasta, you could use fettuccine or penne instead of spaghetti or linguine if you want a different bite.
If you’re not into shrimp, try using diced chicken or scallops. They work real well in this dish too.
Not a fan of asparagus? Green beans or sugar snap peas are a good alternative for that crunchy texture.
If you don’t have heavy cream handy, mix whole milk with a little butter to get that creamy feel.

Pro Tips

1. When adding the egg mixture, make sure the pasta and eggs are roughly at the same temperature so you dont accidentally scramble the eggs
2. Dont overcook the asparagus or shrimp, since overdoing it makes everything mushy and you want that crisp bite
3. Reserve some pasta water and add it slowly, this will give your sauce that perfect creamy texture and help everything combine better
4. If you’re using heavy cream, be careful, cause it can mellow out the seasonings so you might want to adjust your salt and pepper later

Shrimp Asparagus Carbonara Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Large pot – for boiling the salted water with pasta
2. Colander – for draining the pasta and reserving some water
3. Mixing bowl – to whisk together eggs, parmesan cheese, cream, salt and pepper
4. Whisk – for blending the egg mixture smoothly
5. Large skillet – to sauté garlic, cook asparagus and shrimp, and combine everything
6. Spatula or tongs – to stir and toss ingredients in the skillet
7. Measuring cup – to measure out heavy cream and reserved pasta water
8. Knife and cutting board – to trim the asparagus and mince the garlic

Ingredients

8 oz spaghetti or linguine
1 lb peeled and deveined shrimp
1 bunch asparagus, trimmed and cut into 1 inch pieces
3 large eggs, at room temperature
1 cup freshly grated parmesan cheese
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1/2 cup heavy cream (optional for extra creaminess)
Salt, to taste
Freshly ground black pepper, to taste

Directions

Bring a large pot of salted water to a boil and cook the spaghetti or linguine until al dente then drain, saving about 1 cup of pasta water.
While the pasta cooks, whisk together the eggs, parmesan cheese, heavy cream (if using), a pinch of salt and some black pepper in a bowl.
Heat the extra virgin olive oil in a large skillet over medium-high heat then add the minced garlic and sauté it for about 30 seconds until it smells good.
Toss in the asparagus pieces and cook them for about 3 to 4 minutes until they start getting tender.
Add the shrimp to the skillet and cook for 2 minutes on each side until they turn pink and are cooked through.
Once the shrimp and asparagus are done, lower the heat and add the drained pasta into the skillet.
Remove the skillet from the heat and pour the egg mixture over the pasta while stirring quickly to avoid scrambling the eggs.
Slowly add some of the reserved pasta water to help make a creamier sauce as you stir continuously.
Taste the pasta and adjust the seasoning with extra salt and pepper if needed.
Serve immediately and enjoy your delicious Shrimp Asparagus Carbonara!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.