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One Pan Shrimp Asparagus Carbonara

June 18, 2016 by Laureen King 27 Comments

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A quick and easy pasta dish that is perfect for busy families, yet so incredibly tasty you'll want to make it for company.
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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.
0 from 0 votes
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
  • 1/3 cup onion finely diced
  • 1 clove garlic finely minced
  • 1 12 oz box Barilla® Prontoâ„¢ 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

* 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

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Shrimp Asparagus Carbonara

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Filed Under: Pasta Recipes, Recipes, Seafood Recipes Tagged With: carbonara, one pan meal, pasta, shrimp asparagus carbonara

Previous Post: « Meatball and Rice Noodle Lettuce Wraps
Next Post: SunGold Kiwi Panna Cotta »

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 9, 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

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