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Grilled shrimp skewered with rosemary twigs on stoneware platter

Source: Grace Clementine / Getty

  • 1-2 pounds medium or large shrimp, de-veined and tails removed
  • 1 bunch (about 1 pound) asparagus, trimmed and chopped into 2-3 inch pieces
  • ½ cup sliced mushrooms (optional)
  • 2 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 8 ounces fettuccine (or similar pasta like linguini or spaghetti)
  • 4 slices bacon or pancetta, cooked and crumbled
  • 2 eggs
  • ½ cup shredded parmesan cheese, plus more for topping
  • salt and pepper, to taste
  • 1 tablespoon finely chopped parsley

Click here for directions

Shrimp Asparagus Carbonara  was originally published on