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Shrimp and Sun-Dried Tomato Carbonara
with broccoli

Active: 40 min Total: 40 min
Spaghetti carbonara is a unique pasta dish in which hot pasta is tossed with raw eggs. The heat from the pasta cooks the eggs just enough to form a silky, smooth sauce. We can't leave well enough alone, so we're always playing with the flavors of this iconic recipe. This twist features shrimp, broccoli, and sun-dried tomatoes.

Ingredients

Metric
Servings:
4
Shrimp and Sun-Dried Tomato Carbonara:
  • Shrimp, peeled and deveined - 1 lb
  • Broccoli - 10 oz, chopped
  • Sun-dried tomatoes - 1/3 cup, drained, rinsed, and chopped (from a jar of sun-dried tomatoes in oil)
  • Bacon - 4 strips, chopped
  • Eggs - 1
  • Egg yolks - 1
  • Lemon zest - 1 tsp
  • Cheese, parmesan - 1 oz, grated
  • Pasta, spaghetti or linguini - 8 oz
  • Oil - 1 Tbsp (from a jar of sun-dried tomatoes in oil)
  • Black pepper - for serving
  • Red pepper flakes (opt) - for serving

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.
  2. Broccoli / Sun-dried tomatoes / Bacon - Prep as directed. Store separately. (Note: See ingredients list and be sure to reserve some oil from the jar of sun-dried tomatoes.) (Can be done up to 5 days ahead)
  3. Pre-cook broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes. (Can be done up to 5 days ahead)
  4. Make sauce - Whisk together eggs, egg yolks, lemon zest, and cheese in a bowl large enough to hold all of the pasta.

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Make

  1. Place a large stockpot of water (for pasta) over heat and bring to a boil. Salt the water well.
  2. While water is coming to a boil, heat a large saute pan or skillet over medium heat. Add bacon and cook until bacon is dark brown and crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
  3. Drain off all but 1 Tbsp / 15 mL of bacon grease (for 4 servings; adjust if customizing). Return pan to heat.
  4. At this point the stockpot of water should be boiling. Add pasta and cook according to package directions.
  5. Return to heated pan and add shrimp. Saute until shrimp is nearly cooked through, 3 to 5 minutes. Season shrimp with some salt and pepper as it cooks.
  6. Stir in broccoli, tomatoes, and reserved oil.
  7. When pasta is done, drain.
  8. Working quickly, add hot pasta to egg sauce and toss it vigorously with tongs to combine. (The hot pasta should gently cook the eggs, creating a creamy sauce.)
  9. Add shrimp and broccoli to pasta and continue tossing everything until evenly combined. Taste and season with some salt if needed.
  10. Divide pasta between serving bowls. Top with bacon, black pepper, and some red pepper flakes if you’d like. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (55)
Gluten-free (3)
Paleo (6)
Vegetarian (19)

46 reviews

very good!!

By: Andrea
Posted: Jan 22, 2021
Diet: Original
0 Helpful

Fantastic! We loved this - including both of the tiny food critics in my house (1.5 years old and 3.5 years old)!

By: Diana
Posted: Jan 20, 2021
Diet: Original
0 Helpful

This one is going on the short list for sure!

By: John
Posted: May 27, 2020
Diet: Original
0 Helpful

We loved this. It did require a lot of dishes, but it was worth it. My husband even said it was "restaurant quality!" I followed the recipe except I didn't have broccoli, so I used zucchini to make sure we still got some veggies. So yummy!

By: Jennifer
Posted: Mar 21, 2020
Diet: Original
0 Helpful

Really delicious and filling pasta dish. Easy to customize the base pasta by adding different veggies and avoiding bacon, but I love the original!

By: Jessica
Posted: Mar 17, 2020
Diet: Original
0 Helpful

Made a mess in the kitchen (lots of moving parts) but wow this was tasty.

By: Joanna
Posted: Mar 11, 2020
Diet: Original
0 Helpful