shrimp carbonara

You know what I like about this recipe? I always have the ingredients for it. It's kind of my "old stand by". It takes literally twelve minutes to prepare this awesome dish. It's hearty and pleasing. With a chunk of crusty bread it is pretty much flawless. I have also made this dish with clams and it was pretty awesome as well. Check it out- I used awesome twice in the same paragraph..so it must be pretty darn good.

Shrimp Carbonara
printable version

1 pound cooked spaghetti
2 tablespoons extra-virgin olive oil
4 slices bacon cut into small strips
1 cup red onion,minced
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmesan
Freshly ground black pepper
1 cup petite frozen peas
1 cup bay shrimp
1 pound large shrimp

It is easiest to prepare the pasta while preparing the sauce. Cook pasta to al dente-according to packaged instructions, be sure to salt the water. When you drain the pasta, reserve 1/2 cup of the water.

Saute the bacon until crisp and the fat is rendered. Next, add the garlic and the rd onion and gently saute for a couple of minutes.

Add the pasta and water to the pan and toss. Add the shrimp and cook over medium heat until the larger shrimp turn pink (about four minutes)Beat the eggs and parmesan together in a mixing bowl, Remove the pasta from the heat and add eggs and parmesan. It is important to constantly stir so the eggs don't scramble. The sauce will thicken and coat the pasta. Season with salt and pepper and finally add the peas.