Shrimp Carbonara

shrimp-carbonaraCarbonara is known for being a creamy pasta that most people have a love-hate relationship with. This one, though, is healthy, filled with veggies, and kid approved because it’s so darn tasty! Laced with perfectly pink shrimp, it is best enjoyed on a cool summer night. And did we mention it’s gluten free?


1 large spaghetti squash
4 shallots, thinly sliced
3 cloves garlic, chopped
6 slices bacon, chopped
1 1/2 cup water
2 small zucchini, small chop
2 small yellow squash, small chop
4-5 cups raw shrimp, peeled and tails removed
3 eggs beaten
1/2 cup white wine
1/2 Tbsp salt
2 tsp. pepper
2 roma tomatoes, diced
1 handful fresh parsley, torn
1/2 cup parmesan cheese


  1. Pierce spaghetti squash and cook on high in microwave for 15-17 minutes.  Remove squash from microwave, and cut open. Spoon out seeds then, carefully scoop out “spaghetti”, set aside in a bowl.
  2. In a large deep skillet, add shallots, garlic, bacon, and cover with water.  Cook on medium high heat.  Scoop out 1/4 cup water and reserve.  Continue to cook until water has evaporated.  Add zucchini, yellow squash, and shrimp to bacon mixture.  Cook shrimp until pink, about 5 minutes.
  3. Add spaghetti squash to skillet, toss until warmed through.  Meanwhile, add reserved hot water slowly into beaten eggs.  Add wine.  Turn heat on skillet to low, add egg mixture and toss well to coat, allow about 5 minutes for wine alcohol to cook out. Add salt and pepepr.
  4. Remove carbonara from heat and place into large serving bowl.  Add tomatoes and parsley, toss well.  Garnish with Parmesan cheese.

Serves 8. Recipe by Piper Harris, The 4 AM Chef.