• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art and the Kitchen
  • Home
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Recipes

    One Pan Shrimp Asparagus Carbonara

    June 18, 2016 by Laureen King

    Share
    Pin
    Tweet
    Jump to Recipe

    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.

    One Pan Shrimp Asparagus Carbonara

    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.

    One Pan Shrimp Asparagus Carbonara

    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.

    One Pan Shrimp Asparagus Carbonara

    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

    Laureen King
    A quick and easy pasta dish that is perfect for busy families, yet so incredibly tasty you'll want to make it for company.
    4 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Cook Time 20 mins
    Total Time 20 mins
    Course Dinner
    Cuisine American
    Servings 6
    Calories 435 kcal

    Ingredients
      

    • 8 slices bacon diced I like to use bacon with less fat, or cut away excess fat
    • ⅓ 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
    • ¼ teaspoon 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 ¼ 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

    * do not allow pasta to cool before stirring in cream, egg, cheese mixture. The hot pasta is what cooks the eggs, cream and cheese.
    *If you prefer to use regular pasta, cook as per box instructions  and keep warm until adding to sauce.

    Nutrition

    Calories: 435kcalCarbohydrates: 4gProtein: 27gFat: 33gSaturated Fat: 16gCholesterol: 343mgSodium: 1152mgPotassium: 233mgSugar: 1gVitamin A: 995IUVitamin C: 5.4mgCalcium: 335mgIron: 2.5mg
    Keyword carbonara, shrimp pasta
    Tried this recipe?Let us know how it was!

    Be sure to try another great shrimp recipe Fettuccine Alfredo with Pan Seared Shrimp

    Fettuccine Alfredo with Shrimp

    Be sure to follow me and get my latest recipes on Pinterest, Instagram Facebook and Twitter.

    Your support of my blog is greatly appreciated!

    Shrimp Asparagus Carbonara

    SaveSave

    Share
    Pin
    Tweet

    More Recipes from Art and the Kitchen

    • Best Banana Bread
    • Best Banana Muffins
    • Banana Spice Cookies
    • Panko Crusted Chicken

    Reader Interactions

    Comments

    1. Allie | Baking a Moment

      June 21, 2016 at 5:29 pm

      Holy moly- this pasta is genius! I have to look for it at my local market. Love the bacon, asparagus, and shrimp combo too!

      Reply
      • Laureen King

        June 23, 2016 at 10:23 pm

        Yes it is so easy and tasty just like regular pasta!

        Reply
    2. Beverley

      June 22, 2016 at 4:06 am

      Laureen this is a delicious recipe that has so many great flavours and colours, love reading your blog xoxo

      Reply
      • Laureen King

        June 23, 2016 at 10:22 pm

        thank 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.

        Reply
    3. Megan @ MegUnprocessed

      June 22, 2016 at 12:58 pm

      This looks amazing!

      Reply
    4. Dorothy at Shockingly Delicious

      June 22, 2016 at 4:02 pm

      20 minutes, you say? Sign me up for this tonight!

      Reply
    5. Denyse

      July 26, 2016 at 11:15 am

      What % cream is requir d fir this recipe ?

      Reply
      • Laureen King

        July 26, 2016 at 11:24 am

        Denyse, I use heavy cream 33% also know as whipping cream

        Reply
    6. Erin

      July 26, 2016 at 1:24 pm

      Can you use chicken instead??

      Reply
      • Laureen King

        July 26, 2016 at 1:38 pm

        Absolutely!

        Reply
    7. Ron Chevront

      July 26, 2016 at 2:14 pm

      How long do I cook the asparagus? Thank you

      Reply
      • Laureen King

        July 27, 2016 at 7:08 am

        Asparagus is added after the pasta is cooked and cooks for 3 minutes. If you like it softer cook a few minutes longer.

        Reply
    8. Stephanie

      July 26, 2016 at 5:35 pm

      What type of cream do you use?

      Reply
      • Laureen King

        July 27, 2016 at 7:09 am

        I use heavy cream.

        Reply
    9. Joanie

      July 26, 2016 at 5:42 pm

      Isn't seven minutes of cooking time about the same for regular pasta?

      Reply
      • Laureen King

        July 27, 2016 at 7:04 am

        Cooking 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.

        Reply
        • Joanie

          July 27, 2016 at 5:17 pm

          But you have to continually stir it?

          Reply
          • Laureen King

            July 27, 2016 at 6:45 pm

            yes, this is a special type of no drain pasta that needs to be stir occasionally while cooking. not continuously

            Reply
    10. Maysa

      July 27, 2016 at 12:29 am

      Heavy whipping cream is the cream u use

      Reply
      • Laureen King

        July 27, 2016 at 7:09 am

        Yes, heavy cream, also known as whipping cream.

        Reply
    11. Laureen King

      July 27, 2016 at 6:40 pm

      Hi 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

      Reply
    12. Chuck

      July 27, 2016 at 9:40 pm

      Instead 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.

      Reply
      • Laureen King

        July 29, 2016 at 6:39 am

        Fresh string beans would work well in this recipe! cook time is about the same as asparagus

        Reply
    13. Ilenefrom baltimore

      July 28, 2016 at 9:40 am

      When 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!

      Reply
    14. Marcelle

      August 09, 2016 at 10:36 am

      For 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.

      Reply
    15. Elizabeth G

      February 19, 2017 at 10:25 am

      I 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.

      Reply
      • Laureen King

        February 19, 2017 at 8:33 pm

        Thank you so much Elizabeth 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

    Sign Up for Our Weekly Newsletter

    Seasonal Favorites

    slice of creamy New York Cheesecake on a plate

    Tall and Creamy New York Cheesecake

    pan seared meatballs with rich creamy sauce in cast iron pan

    Swedish Meatballs

    Bowl of ham and bean soup garnish with slice of garlic toast.

    Ham and Bean Soup

    Soup with chunks of ground turkey, vegetables simmered in a tomato beef broth served in a black bowl

    Italian Turkey Burger Soup

    Freshly baked pretzels on parchment paper

    Bread Machine Pretzels

    Dutch oven filled with soup of tortellini, vegetables, sausage and ground beef.

    Hearty Tortellini Soup

    Footer

    ↑ back to top


    • Privacy Policy
    • Copyright
    • Sign Up for emails to get the latest recipes and updates!
    • Contact
    • About

    Copyright © 2022 Art and the Kitchen