I served this with Chatelaine's Garlicky Green Beans (which is a go-to side dish for us - steam green beans for a few minutes, drain, toss with a tablespoon of garlic butter) and Chatelaine's Herbed Cherry Tomatoes (toss cherry tomatoes with 2T oil, 2T white wine vinegar, and 1/2tsp each of sugar, basil and oregano).
Shrimp
Carbonara
220 g
spaghetti
4 slices
bacon chopped (I used a lot more – I like bacon!)
1 1lb shrimp
peeled
1 c frozen
peas
1 tub herb
& garlic cream cheese
½ c milk
¼ c parmesan
(I left this out)
Cook
spaghetti as per package directions.
Meanwhile cook bacon in large skillet until crisp. Remove from skillet with slotted spoon,
reserving 1 T drippings in pan. Drain on
towel-lined plate. Add shrimp to
drippings and cook and stir on medium 5 minutes. Stir in peas, cook 1 minute. Add cream cheese and milk, cook and stir 4
minutes or until cream cheese is melted and sauce has thickened (do not let
boil). Drain pasta, return to pan, add
shrimp mixture and bacon, mix lightly and toss with parmesan.
