This Shrimp Pasta Carbonara is a creamy, dreamy dish that mixes succulent shrimp with pasta and a rich, cheesy sauce. It’s simple but so delicious!
You know what makes it even better? You can whip it up in no time, making it perfect for a cozy dinner or a quick weeknight meal. Plus, who doesn’t love shrimp? 🦐
Key Ingredients & Substitutions
Pasta: I usually go for spaghetti or linguine for this dish. Both work well, but you can substitute with gluten-free pasta or any pasta shape you have on hand, like fettuccine or penne.
Shrimp: Large shrimp are perfect as they hold up well in the sauce. If you can’t find shrimp, consider using cooked chicken or even sautéed vegetables for a different twist.
Bacon: Traditional carbonara uses pancetta, but I love the flavor of crispy bacon in this recipe. If you’re looking for a lighter option, turkey bacon can be a good substitute.
Parmesan Cheese: Freshly grated Parmesan adds creaminess. If you’re in a pinch, Pecorino Romano or even a mixed Italian cheese can work. Just avoid pre-grated stuff when possible for the best texture.
How Can I Ensure My Pasta is Perfectly Creamy?
The key to a creamy carbonara is all about timing and temperature. You want to add the egg mixture to the pasta while it’s still hot but not cooking the eggs. Follow these steps:
- Ensure the pasta is drained but warm when you mix it with the garlic.
- Remove the skillet from heat before adding the egg and cheese mixture.
- Work quickly, stirring the pasta to create a creamy coating. If it’s too thick, add some of the reserved pasta water gradually.
This way, your sauce remains rich and glossy instead of turning into scrambled eggs. Enjoy making it creamy and delicious!
How to Make Shrimp Pasta Carbonara
Ingredients You’ll Need:
For the Pasta:
- 12 oz spaghetti or linguine pasta
- 1 lb large shrimp, peeled and deveined
For the Sauce:
- 6 slices bacon, chopped
- 3 large eggs
- 1 cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
To Finish:
- 1/2 cup reserved pasta water (from cooking pasta)
Time Needed:
This dish will take about 20 minutes to prepare and cook. It’s quick and perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your spaghetti or linguine and cook according to the package instructions until it’s al dente. Remember to scoop out 1/2 cup of the pasta water before draining the pasta.
2. Cook the Bacon:
While the pasta cooks, grab a large skillet and heat it over medium heat. Toss in the chopped bacon and cook until it’s nice and crispy, about 5-7 minutes. Once done, take the bacon out of the skillet and leave the bacon drippings behind.
3. Cook the Shrimp:
In the same skillet with the leftover bacon drippings, add 2 tbsp of olive oil. Then, throw in the shrimp, adding a pinch of salt and black pepper. Cook them for about 2-3 minutes per side until they turn pink and are cooked through. Once ready, remove the shrimp from the skillet and set them aside.
4. Sauté the Garlic:
With the skillet still on medium heat, add the minced garlic to the drippings and sauté for about 30 seconds until it’s fragrant.
5. Prepare the Egg Mixture:
In a bowl, whisk together the eggs and 3/4 cup of grated Parmesan cheese until smooth. This is your creamy sauce base!
6. Combine Pasta and Garlic:
Add the drained pasta to the skillet with the garlic, tossing to combine. Make sure to take the skillet off the heat before moving to the next step to prevent scrambling the eggs.
7. Create the Creamy Sauce:
Now, slowly pour the egg and cheese mixture over the pasta while stirring quickly. This will create a lovely creamy sauce. If it seems too thick, gradually add in some reserved pasta water until you reach your desired consistency.
8. Combine Everything:
Add back the cooked shrimp and crispy bacon into the pasta mixture, along with half of the chopped parsley. Stir everything until well combined and heated through.
9. Serve and Enjoy:
Your Shrimp Pasta Carbonara is ready to be served! Plate it up and sprinkle the remaining Parmesan cheese and parsley on top. Finish with freshly ground black pepper. Enjoy your creamy and flavorful dish!
Bon appétit!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. To thaw quickly, place the shrimp in a sealed plastic bag and submerge it in cold water for about 30 minutes. Pat them dry to avoid excess moisture in your dish.
Can I Make This Pasta Ahead of Time?
While carbonara is best enjoyed fresh, you can prepare the components ahead of time. Cook the pasta, bacon, and shrimp, then refrigerate them separately. When ready to serve, reheat gently and combine with the sauce just before serving.
What’s the Best Way to Store Leftovers?
Store any leftover Shrimp Pasta Carbonara in an airtight container in the fridge for up to 2 days. To reheat, warm it gently on the stove with a splash of water or broth to help refresh the sauce.
Can I Use Another Type of Cheese?
Absolutely! While Parmesan cheese is traditional, you can mix in Pecorino Romano for a sharper flavor or use a blend of Italian cheeses. Just remember that the texture and taste may vary slightly, but it will still be delicious!
