Easy Shrimp Carbonara with Roasted Broccoli and Swiss Chard

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“It was good, but I could have just used one more day.” This has been my Monday Mantra when asked about my weekend at the office. I love what I do, but sometimes an extra day with no plans would be a treat during this busy season.

Well, this last week it happened. This Monday marked the first official work day off since New Year’s day and it was downright fantastic. I slept in, went to Target, took my dog for a walk and enjoyed dinner with my husband, whose work schedule is reaching the point where we’re lucky to see each other every other week.

I am a summer person, through and through. Nothing recharges my soul more than sitting on a patio with a cool drink in my hand splitting a plate of food with good friends. I want to drink up every second of it, knowing that in a few short months it will be too cold to do much of anything outdoors. Although this recipe uses the oven and stove top, it comes together in no time giving you more time to enjoy the season.

The pasta cooks on the stove while shrimp and broccoli roast in the oven. To make the sauce, I use a large bowl and whisk together a combination of eggs and parmesan cheese. Once the pasta is cooked, I used a slotted spoon to scoop out the pasta to add immediately to the egg and cheese mixture. I keep the pasta water boiling and place the bowl over the pot to create a double boiler and stir while adding a half a cup of pasta water to my mixture until the sauce has reached the desired texture. The last step is to toss in the broccoli, shrimp, and swiss chard.

I love the complex flavors and textures in this simple dish. Carbonara sauce is about as un-fussy as it gets when it comes to creamy pasta sauce which is why I love this for a weeknight. Give it a try and tell me about it in the comments below!

Easy Shrimp Carbonara with Roasted Broccoli and Swiss Chard

Serves 2

  • 12 Oz. Shrimp
  • 1 Head of Broccoli, chopped (About 3 Cups. Feel free to sub frozen broccoli that’s been thawed.)
  • 1 Tbsp Olive Oil
  • Salt
  • Pepper
  • 8 Oz. Small Pasta (I used campanelle, but shells, orriechette, or penne would work)
  • 2 Eggs
  • 1/2 Cup Parmesan
  • 1/2 Cup Pasta Water
  • Swiss Chard, chopped

Preheat the oven to 400. Place the shrimp and broccoli on a sheet pan, drizzle with olive, and season with a pinch of salt and pepper. Roast the shrimp and broccoli for 8-10 minutes or until the shrimp is completely opaque.

Cook the pasta in a medium pot according to the package directions, being sure to add salt to the water before adding the pasta. While the pasta is cooking, whisk the cheese and parmesan in a large bowl.

Once the pasta is cooked, keep the water boiling and use a slotted spoon to transfer the pasta to the bowl with the parmesan and egg mixture. Stir to combine then scoop half a cup of the leftover pasta water and set aside. Place the bowl over the pot to create a double boiler and continue to stir while slowly adding the pasta water until the sauce has reached a creamy consistency.

Stir in the chard, broccoli, and shrimp and serve immediately with more cheese.