This recipe for One Pan Shrimp Asparagus Carbonara was an enormous hit with my family! A quick and easy dish that is perfect for busy families.
For my recipe One Pan Shrimp Asparagus Carbonara I used an innovative, new pasta from Barilla that cooks with no need to drain excess water. No waiting for water to boil or straining pasta required, how convenient is that! This recipe can also be made with regular pasta, just cook pasta in separate pot and toss together with shrimp carbonara sauce.
Another great thing I liked about this recipe, it comes together in less than 20 minutes! The shrimp and asparagus go exceptionally well with the creamy bacon flavoured carbonara. An impressive dish to make for company, so quick and easy it gives you more time with your guests and less time cooking! Serve with some garlic bread and a light tossed salad for the perfect meal.
Carbonara can be easily adapted by adding cooked chicken instead of shrimp or other veggies like peas or broccoli. Perfect for those busy weekdays, this recipe is sure to become a family favourite!
One Pan Shrimp Asparagus Carbonara
Ingredients
- 8 slices bacon diced I like to use bacon with less fat, or cut away excess fat
- 1/3 cup onion finely diced
- 1 clove garlic finely minced
- 1 12 oz box Barilla® Pronto™ Spaghetti regular pasta can be used cook as per box instructions
- 16 oz tail-off cooked large shrimp thawed
- 1 cup fresh asparagus chopped into pieces
- 1 cup heavy cream
- 2 egg yolks
- 1 cup parmesan cheese grated
- fresh ground pepper
- 1/4 tsp koscher salt
Instructions
- In large non-stick skillet cook bacon until crisp.
- Add onions and garlic, saute until onions are soft (about 2 minutes)
- Remove from skillet and set aside.
- Drain any excess grease from pan, add 3 cups of cold water and whole box of Barilla Pronto spaghetti and 1/4 tsp. salt.
- Cook on high heat, stirring regularly until most of the water is absorbed, about 7 minutes.
- Add shrimp and asparagus; cook an additional 3 minutes.
- In small bowl mix together cream, egg yolks and parmesan cheese.
- Add bacon mixture into pasta, then stir cream mixture into pasta.
- I like to use two wooden spoons to toss everything together evenly.
Notes
Nutrition
Be sure to try another great shrimp recipe Fettuccine Alfredo with Pan Seared Shrimp
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Allie | Baking a Moment says
June 21, 2016 at 5:29 pmHoly moly- this pasta is genius! I have to look for it at my local market. Love the bacon, asparagus, and shrimp combo too!
Laureen King says
June 23, 2016 at 10:23 pmYes it is so easy and tasty just like regular pasta!
Beverley says
June 22, 2016 at 4:06 amLaureen this is a delicious recipe that has so many great flavours and colours, love reading your blog xoxo
Laureen King says
June 23, 2016 at 10:22 pmthank you so much Beverley, I’ve been enjoying your photos. I think that I should start doing that. It would be a great way to improve one’s photography.
Megan @ MegUnprocessed says
June 22, 2016 at 12:58 pmThis looks amazing!
Dorothy at Shockingly Delicious says
June 22, 2016 at 4:02 pm20 minutes, you say? Sign me up for this tonight!
Denyse says
July 26, 2016 at 11:15 amWhat % cream is requir d fir this recipe ?
Laureen King says
July 26, 2016 at 11:24 amDenyse, I use heavy cream 33% also know as whipping cream
Erin says
July 26, 2016 at 1:24 pmCan you use chicken instead??
Laureen King says
July 26, 2016 at 1:38 pmAbsolutely!
Ron Chevront says
July 26, 2016 at 2:14 pmHow long do I cook the asparagus? Thank you
Laureen King says
July 27, 2016 at 7:08 amAsparagus is added after the pasta is cooked and cooks for 3 minutes. If you like it softer cook a few minutes longer.
Stephanie says
July 26, 2016 at 5:35 pmWhat type of cream do you use?
Laureen King says
July 27, 2016 at 7:09 amI use heavy cream.
Joanie says
July 26, 2016 at 5:42 pmIsn’t seven minutes of cooking time about the same for regular pasta?
Laureen King says
July 27, 2016 at 7:04 amCooking time with Pronto is a bit less, but the real convenience is not having to drain anything. The water gets totally absorbed while the pasta cooks.
Joanie says
July 27, 2016 at 5:17 pmBut you have to continually stir it?
Laureen King says
July 27, 2016 at 6:45 pmyes, this is a special type of no drain pasta that needs to be stir occasionally while cooking. not continuously
Maysa says
July 27, 2016 at 12:29 amHeavy whipping cream is the cream u use
Laureen King says
July 27, 2016 at 7:09 amYes, heavy cream, also known as whipping cream.
Laureen King says
July 27, 2016 at 6:40 pmHi June, you could use turkey bacon, prosciutto, Canadian back bacon, or even thinly sliced ham. It won’t be the same flavour but I think they would be good substitutions
Chuck says
July 27, 2016 at 9:40 pmInstead of the Asparagus, can I use fresh string beans? When and how long do I cook the string beans? I don’t like Asparagus and still would like to use some sort of green vegetable.
Laureen King says
July 29, 2016 at 6:39 amFresh string beans would work well in this recipe! cook time is about the same as asparagus
Ilenefrom baltimore says
July 28, 2016 at 9:40 amWhen I made it, I needed more liquid.and a longer cooking time for the pasta to make it softer than probably people would prefer. I added 1/2 and 1/2 to the cream amount to make it looser than most people like.
And I think it fair better when I reheat it!
Marcelle says
August 9, 2016 at 10:36 amFor the folks complaining about fat and calories, you can use 1/2 and 1/2 instead of heavy cream and just add a touch of cornstarch to help it thicken. And for the bacon, use Hormel’s Bacon Crumbles. It’s only 25 calories per tablespoon.
Elizabeth G says
February 19, 2017 at 10:25 amI made this for my husband for Valentine’s Day, and he loved every bit of it! Thanks for sharing a top-notch recipe – we’ll definitely be incorporating this into our normal rotation.
Laureen King says
February 19, 2017 at 8:33 pmThank you so much Elizabeth 🙂