Ingredients

• 1 , 16 ounce
• 20 uncookeds medium shrimp , peeled and deveined
• 2 tablespoons extra-virgin olive oil , divided
• salt and ground black pepper to taste
• 1 small onion , minced
• 2 cloves garlic , minced
• 1 cup skim milk
• 0.25 cups half-and-half
• 4 large eggs , beaten
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to the pot.
2. 2 Meanwhile, place shrimp in a large pan over medium heat. Add 1 tablespoon olive oil; season with salt and pepper. Cook and stir shrimp until mostly opaque, about 5 minutes. Add shrimp to pasta; cover to keep warm.
3. 3 Heat remaining 1 tablespoon olive oil in the same pan. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add milk and half-and-half; cook until heated through, about 3 minutes.
4. 4 Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour egg mixture over shrimp and pasta and stir in remaining milk mixture.
5. 5 Top with Parmesan cheese and parsley.

Nutrition per serving