Shrimp Carbonara
Succulent shrimp and crispy bacon tossed in silky Parmesan cream sauce—carbonara goes coastal.
4
servings15
minutes20
minutes650
kcal35
minutesIngredients
0.5 pound spaghetti
0.5 tablespoon olive oil
0.5 pound shrimp, peeled and deveined
4 slices bacon, chopped
3 cloves garlic, minced
2 large eggs
0.5 cup grated Parmesan cheese
0.25 cup heavy cream
0.25 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Directions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water, drain the spaghetti, and set aside.
- In a large pan, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- In the same pan, add chopped bacon and cook until golden and crispy. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- In a bowl, whisk together eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until blended. Slowly whisk in the reserved pasta water to temper the eggs.
- Lower the heat and add the cooked spaghetti to the pan with bacon and garlic. Remove the pan from heat, add the egg mixture, and toss quickly to coat the pasta thoroughly.
- Return the shrimp to the pan, gently mix into the pasta, and reheat slightly on low heat if necessary, ensuring the sauce coats everything evenly without scrambling the eggs.
- Garnish with fresh parsley before serving, and enjoy the creamy shrimp carbonara hot.
- Serve the carbonara immediately, as the sauce thickens as it sits, and enjoy your delicious meal.
Nutrition Facts
- Total number of serves: 4
- Calories: 650kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Shrimp Carbonara puts a seaside spin on the Roman classic, combining plump shrimp with crispy bacon in a velvety egg-Parmesan sauce that clings to every strand of spaghetti. This indulgent fusion maintains carbonara’s signature silkiness while adding sweet seafood that plays beautifully against the salty bacon. The key is working quickly off-heat to achieve that perfect creamy coating without scrambling the eggs. Pour a crisp Pinot Grigio or Vermentino—their bright acidity cuts through the richness while complementing both shrimp and bacon.
