Eggs, Pasta, Pea, Shrimp

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the Egg Sauce: While the pasta cooks, whisk together the Eggs, Milk, Parmesan cheese, and Black pepper in a medium bowl. Set aside.
3. Cook Shrimp and Garlic: In a large skillet, melt the Butter over medium heat. Add the Garlic and cook until fragrant, about 30 seconds. Add the Shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
4. Combine and Finish: Add the drained pasta to the skillet. Toss briefly. Add the reserved pasta water, a little at a time, to create a light sauce. Gradually pour in the Egg Sauce mixture, stirring constantly, over low heat. The heat from the pasta and water will cook the eggs and thicken the sauce. Do not boil.
5. Add Peas and Shrimp: Stir in the frozen peas and cooked shrimp. Toss to combine and heat through, about 1-2 minutes. Season with Salt to taste.
6. Serve: Serve immediately, garnished with extra Parmesan cheese if desired.