Shrimp Carbonara with Whole Wheat Pasta
Creamy whole wheat chicken carbonara pasta with cheese, bacon, and shrimp. Quick and easy recipe.
Servings 4
Calories 450kcal
Ingredients
- 7 oz whole wheat spaghetti or linguine
- 1 pound shrimp peeled and deveined
- 4 slices nitrate-free uncured bacon, cooked and crumbled
- 3 garlic cloves chopped
- 4 oz reduced-fat cream cheese
- 1/4 cup heavy whipping cream
- 10-15 oz reduced-sodium chicken broth 1/3 to 1/2 can
- 1/2 cup to 1 cup unsweetened almond milk use judgement based on your sauce preference
- 1/2 cup peas frozen
- 1/2 cup Parmigiano Reggiano cheese shredded
- 1/2 teaspoon basil dried
- 2 teaspoons parsley chopped
- McCormick's Grill Mates Fish Rub salt, and pepper to taste
Instructions
- Cook the pasta according to package instructions in boiling, salted water.
- Heat a skillet on medium-high heat.
- Spray the skillet with cooking spray. Add the garlic. Cook until fragrant.
- Season the shrimp.
- Add the shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp turns bright pink.
- Add the chicken broth, Parmigiano Reggiano, crumbled bacon, whipping cream, almond milk, cream cheese, basil, and peas to the skillet.
- Salt and pepper to taste if necessary.
- Bring the mixture to a boil, then lower heat and simmer for 8-10 minutes.
- Add the mixture to a large pot with the cooked pasta.
- Sprinkle with parsley.
- Serve!
Nutrition
Calories: 450kcal