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Quick Shrimp Asparagus Carbonara: Best Easy Dinner in 20 Mins

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A quick and creamy carbonara with succulent shrimp and fresh asparagus, ready in just 20 minutes. Perfect for busy weeknights when you need a delicious, homemade meal fast.

Ingredients

Scale
  • 8 ounces (225g) spaghetti or fettuccine
  • Salt (for pasta water)
  • 1 pound (450g) raw shrimp, peeled and deveined, tails removed
  • 2 tablespoons olive oil
  • Salt and black pepper (to season shrimp)
  • 1 bunch (about 8 ounces) asparagus, trimmed and cut into 1-2 inch pieces
  • 4 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (120ml) reserved pasta water
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Fill a large pot with 4-5 quarts of water and bring to a rolling boil. Add a generous tablespoon of salt.
  2. While water heats, pat shrimp dry and season lightly with salt and pepper. Trim asparagus and cut into 1-2 inch pieces. Mince garlic.
  3. In a small bowl, whisk together eggs, heavy cream, and grated Parmesan. Set aside.
  4. Add pasta to boiling water and cook according to package directions until al dente (about 8-10 minutes for spaghetti).
  5. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove to a plate.
  6. In the same skillet, add asparagus and cook over medium-high heat for 2-3 minutes until bright green and tender-crisp. Add garlic and cook 30 seconds more. Remove to the plate with shrimp.
  7. Before draining pasta, reserve 1 cup of starchy pasta water. Drain pasta (do not rinse) and immediately add to the skillet. Remove skillet from heat.
  8. Let pasta cool in skillet for about 30 seconds. Pour egg mixture over hot pasta, tossing vigorously with tongs. Add 1/2 cup reserved pasta water gradually, tossing until sauce is creamy and coats pasta.
  9. Return shrimp and asparagus to skillet. Toss gently until warmed through. Season with salt and pepper to taste.
  10. Serve immediately in warm bowls. Garnish with extra Parmesan, fresh parsley, and a squeeze of lemon if desired.

Notes

Don’t overcook shrimp; they are done when pink and curled into a loose C shape. Always remove pan from heat before adding egg mixture to avoid scrambling. Reserve more pasta water than you think you need. Use freshly grated Parmesan for a smooth sauce. Work quickly once pasta is drained.

Nutrition

Keywords: shrimp carbonara, asparagus carbonara, quick dinner, easy pasta, weeknight dinner, creamy carbonara, 20 minute meal

Find it online: https://bouncybowl.com/quick-shrimp-asparagus-carbonara-best-easy-dinner-in-20-mins/