Dinner Tonight: Shrimp Carbonara with roasted veggies

Shopping List (For the Carbonara portion)

1 pound shrimp, peeled and devained (and thawed!)

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon pepper

1 pound spaghetti noodles

a few tablespoons of Extra Virgin Olive Oil (EVOO)

3 slices of bacon (I use turkey bacon but use what ya got!), chopped

4 cloves garlic, chopped

1 shallot, chopped (they’re right next to the onions and garlic…substitute half an onion if you don’t see them)

1 cup chicken stock

2 egg yolks, beaten

1 cup frozen peas

Handful of Parmesan cheese

Combine garlic powder, salt and pepper in a bowl.  Drizzle a few tablespoons of EVOO over the shrimp and then sprinkle liberally with your spice mixture.  Grill shrimp 4-5 minutes on each side over medium-high heat on either the outdoor grill or your indoor grill pan.  Cover with foil and set aside.

Bring a large pot of water to boil and drop your pasta in to cook to al dente.  In another skillet, saute bacon in a few tablespoons of EVOO.  Once bacon crisps up, add in garlic and shallot and saute 3-4 minutes.  Stir in chicken stock and “de-glaze” your pan (you know, get all the bits off the bottom).  Reduce heat to medium-low and simmer.  Drain pasta but reserve about a cup of the hot cooking water.  Add pasta to skillet.  Pour a little bit of the hot reserved water into the dish where you have your beaten eggs and whisk with a fork.  (This will temper your eggs so that they don’t scramble in your skillet.)  Turn skillet off and add in your tempered eggs to the pasta.  Add in the peas and cheese and toss until the eggs and cheese are incorporated with the pasta.  Top with extra cheese and grilled shrimp.

Shopping List for the Roasted Veggies

1 pound fresh green beans, ends trimmed

6-8 large tomatoes

Lots of Extra Virgin Olive Oil (EVOO) and Salt and Pepper

Preheat oven to 425 degrees.

On a foil lined baking dish, spread tomatoes and green beans across.  Drizzle everything with EVOO and sprinkle a lot of S&P over the tops.  Bake 35-40 minutes.

I just love roasted vegetables any time of the year.  They are especially fresh and sweet in the summer months.

This may be a pasta supper, but it’s super light and fresh.  Enjoy!