This delicious and lightened version of the classic Italian dish is sure to please your family and friends around the dinner table!
2 large eggs
1/2 cup grated pecorino romano or grated parmesan cheese
1/2 teaspoon garlic powder
20 uncooked shrimp, peeled and deveined
8oz turkey bacon, cooked and crumbled (optional)
10 ounces dry angel hair pasta, penne, or pasta of your choice! Feel free to use gluten-free or whole-grain pasta for a healthier option
1/4 cup reserved pasta water
¼ teaspoon salt, or to taste
1-1 ½ cups frozen peas, thawed
Freshly ground black pepper
Add eggs, cheese and garlic powder to a medium bowl and whisk until combined. Set aside.
Saute the raw shrimp in a drizzle of olive oil and cook until pink (approx. 1 - 2minutes). Remove from pan and set aside.
While the shrimp is cooking, place a large pot of water over high heat and add in salt. Once the water boils, stir in the pasta and cook until al dente, about 6-8 minutes.
Once pasta is done cooking, reserve 1/4 cup of pasta water and set aside, then drain remaining pasta in a colander. Immediately transfer pasta to the pan you cooked the shrimp in; the pan might still be warm but it should not be over any direct heat.
Slowly stir in the egg and parmesan mixture and use tongs to coat the pasta with the mixture. The warmth of the pasta will help cook the eggs and make them nice and creamy to coat the pasta. The eggs should not be curdled or chunky. Add in a little bit of the reserved pasta water if necessary to make the sauce creamier.
Give the pasta another stir, then add in 1/4 teaspoon salt, freshly ground black pepper, the shrimp and thawed peas. Stir again to coat. Taste and add more salt and pepper if necessary. Add red pepper flakes if you like a little bit of heat. Enjoy! Serves 4. Garnish with cooked bacon, extra cheese and dig in!