Ingredients
6
6 servings
- •1 (16 ounce) package spaghetti
- •20 uncooked medium shrimp, peeled and deveined
- •2 tablespoons extra-virgin olive oil, divided
- •salt and ground black pepper to taste
- •1 small onion, minced
- •2 cloves garlic, minced
- •1 cup skim milk
- •0.25 cup half-and-half
- •4 large eggs, beaten
- •1 cup grated Parmesan cheese
- •1 tablespoon fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to the pot.
- Meanwhile, place shrimp in a large pan over medium heat. Add 1 tablespoon olive oil; season with salt and pepper. Cook and stir shrimp until mostly opaque, about 5 minutes. Add shrimp to pasta; cover to keep warm.
- Heat remaining 1 tablespoon olive oil in the same pan. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add milk and half-and-half; cook until heated through, about 3 minutes.
- Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour egg mixture over shrimp and pasta and stir in remaining milk mixture.
- Top with Parmesan cheese and parsley.
Nutritional Facts
Per 6 servings
- Calories: 471
- Carbohydrate: 61g
- Fat: 14g
- Fiber: 3g
- Protein: 24g
- Sugar: 5g
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