Skinny Shrimp Carbonara
A super light summer pasta dish - all the flavor without all the calories of a traditional carbonara. Ready in 20 minutes, so perfect for a busy weeknight dinner.
Ingredients
- 1 cup cooked angel hair pasta
- 1 large egg
- 1 tablespoon shredded Parmesan cheese
- 1 slice bacon chopped
- 3 ounces shrimp
- 1 teaspoon minced garlic
- 1/4 cup corn
- 1 small zucchini, cooked
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon salt
Instructions
- Cook the pasta according to package directions, and drain, reserving 1/2 a cup of the starchy pasta water. In a large skillet, cook the bacon until desired doneness - I am on team crispy! Remove, cool and chop. In the same pan, add the shrimp, corn, zucchini and garlic and cook, getting all that bacon goodness from the bottom of the pan.
In a large bowl, mix the egg and Parmesan cheese together. Add your hot pasta to that bowl and pour in the egg/cheese mixture, and stir for 3 minutes - I did add another 2 tablespoons of the pasta water to that mixture, and before you know it, your pasta will be saucy! Stir in the cooked shrimp/zucchini/corn mixture, the seasonings and toss until combined, garnishing with the fresh cut basil and the chopped bacon.