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Saturday, February 23, 2013

Shrimp Pasta Carbonara Florentine


  Shrimp Pasta Carbonara Florentine 

Serves 4-6



  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1 (6-ounce) package bagged prewashed baby spinach
  • 4 slices center-cut bacon, chopped 
  • 1 cup finely chopped onion or scallions 
  • 2 tablespoons chicken broth
  • 8 ounces uncooked spaghetti 
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg 
  • 1 large egg white 
  • 1/2lb shrimp
  • 3 tablespoons chopped fresh parsley


  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach from pan; place in a bowl.
  2. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently. Add chicken broth; cook 1 minute or until liquid is reduced by half. Cook shrimp until pink.  Remove from heat; keep warm.
  3. Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine. Place skillet over low heat.
  4. Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.
This is so yummy and filling.  I was able to feed my Navy son(eats enough for two), my 2 teenage daughters, and myself and still have enough leftovers for the next day for lunch.

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