Hey pasta lovers! I’ve been cooking Italian dishes for years, and let me tell you – shrimp carbonara is one of those magical recipes that’ll make everyone think you’re a pro chef, even though it’s surprisingly easy to whip up. Let me break down everything you need to know about this drool-worthy dish!
What Makes Shrimp Carbonara So Special?
Shrimp carbonara is basically a fancy twist on the classic Italian carbonara, where we swap out the traditional pork for some juicy shrimp. It’s like taking something already amazing and making it even better! The dish combines al dente pasta with a silky sauce made from eggs and cheese then gets topped with perfectly cooked shrimp and crispy bacon bits.
The Basic Components
Here’s what makes up this heavenly dish:
- The Pasta: Usually spaghetti or linguine, cooked until it’s just right (al dente)
- The Sauce: A creamy mixture of eggs, cheese, and pasta water (no heavy cream needed!)
- The Protein: Tender shrimp and crispy bacon pieces
- The Extras: Garlic, fresh parsley, black pepper, and extra cheese for garnish
Key Ingredients You’ll Need
For a basic shrimp carbonara that serves 4 people, you’ll want
- 12 oz long pasta (spaghetti or linguine)
- 1 pound large shrimp (peeled and deveined)
- 6-8 slices of bacon or pancetta
- 3 large eggs
- 3/4 cup freshly grated Parmesan cheese
- 3-4 garlic cloves
- Fresh parsley
- Salt and black pepper
- Olive oil
How to Make It (The Easy Way!)
- Prep Work First!
- Get your pasta water boiling
- Chop bacon into bits
- Mince garlic
- Beat eggs with cheese in a bowl
- The Cooking Process
- Cook pasta according to package directions
- Fry bacon until crispy
- Cook shrimp in bacon fat (yum!)
- Mix it all together with the egg mixture
Pro Tips for Perfect Carbonara
Here’s what I’ve learned from making this dish tons of times:
-
Don’t Skip the Pasta Water!
- Save about 1/2 cup before draining
- It’s liquid gold for making the sauce creamy
-
Temperature Matters
- Use room temp eggs
- Work quickly when mixing to prevent scrambling
-
Timing is Everything
- Have everything ready before starting
- Serve immediately while hot
Common Mistakes to Avoid
- Don’t overcook the shrimp – they get rubbery!
- Don’t add cream – traditional carbonara doesn’t need it
- Don’t forget to reserve pasta water
- Don’t let the eggs scramble when mixing
Variations to Try
Feel free to mix it up:
- Add some red pepper flakes for heat
- Throw in some peas or asparagus
- Try different cheese combos
- Use different pasta shapes
Why You’ll Love This Dish
- Quick & Easy: Ready in about 30 minutes
- Impressive: Looks and tastes fancy
- Versatile: Great for date night or family dinner
- Crowd-Pleasing: Who doesn’t love pasta and shrimp?
Storage and Leftovers
TBH, this dish is best fresh, but if you have leftovers:
- Store in an airtight container
- Keep in fridge for 2-3 days max
- Reheat gently with a splash of water
- Add fresh cheese when reheating
Final Thoughts
Shrimp carbonara is one of those dishes that seems fancy but is actually super doable. Once you’ve made it a couple times, you’ll wonder why you ever thought it was complicated! It’s become my go-to when I want to impress guests without spending hours in the kitchen.
Remember, cooking should be fun, so don’t stress too much about making it perfect. Even if your sauce isn’t exactly right the first time, it’ll still taste amazing. Trust me, I’ve had my share of carbonara fails, and they were still delicious!
Now get out there and give it a try! And hey, if you mess up, there’s always pizza delivery
Have you tried making shrimp carbonara before? What’s your favorite pasta dish? Drop a comment below – I’d love to hear your thoughts!
Would you like me to explain or break down any part of this article further?
Shrimp Carbonara Recipe Tips
- Because the recipe comes together quickly, make sure to prep all your ingredients ahead (before you start cooking)!
- Although you can cook the pasta and also the bacon ahead, prepare the sauce and cook the shrimp right before serving the shrimp carbonara pasta.
- Always use room temperature eggs. They will cook properly when at room temp and will avoid curdling.
- Use unsalted butter at room temp to process easier in the blender or food process.
- Garlic is not often used in Italy for carbonara sauce but it makes it tastier.
- Use as much cheese as you want. But if using Pecorino Romano the pasta will be saltier.
- Reserve the starchy pasta cooking water! If needed, place a measuring cup in your colander to remind you.
- Prefer long shape pasta or noodles such as spaghetti, fettuccine, or bucatini pasta. It will go well with this type of creamy yet not heavy sauce.
- You may add ½ cup of heavy cream to the pasta sauce for making it extra creamy.
- You may add ½ cup cooked veggies to our pasta carbonara such as green peas although it is not in the original carbonara recipe.
Store leftovers in an airtight container in the fridge for up to 3 days.
You may cook the pasta itself ahead and freeze it for up to 1 month. Thaw it in the fridge to use in our shrimp carbonara recipe. But I don’t recommend freezing the final dish because it will break the sauce apart and make the shrimp rubbery once reheated.
How to Make Shrimp Carbonara
- To make this quick dinner recipe, cook the pasta: Boil enough water, a hint of olive oil, and about 1 tablespoon of salt in a large pot. Add the pasta and cook according to the directions in the package or until al dente. Spaghetti takes about 8-10 minutes to cook! Reserve one cup of the starchy pasta water and then drain pasta. SEE PIC. 1
- Meanwhile, make the sauce base: In a food processor or blender, add the egg and yolk, butter, cheese, garlic, pepper, and 1 teaspoon of salt. Blend for about 15 seconds or until it is creamy. Stop and scrape the sides down as needed. Reserve the mixture! SEE PIC. 2
- Cook the bacon and shrimp: In a large pan or skillet, sauté the chopped bacon over medium heat until it is brown and crispy. Transfer the bacon with a slotted spoon to a paper towel-lined plate. SEE PIC. 3
- Drain all but 2 tablespoon of bacon grease from the pan. Pat dry the shrimp with a paper towel, season with a pinch of salt and pepper, and then add the shrimp to the bacon grease in the pan. Cook over medium heat for about 3-4 minutes, or just until the shrimp turns pink. Transfer the shrimp to the plate with the bacon. SEE PIC. 4
- Finish to make the sauce and toss the pasta: Heat the same skillet over medium heat and pour in 1 cup of reserved starchy pasta hot water to deglaze the bottom of the skillet (or ¾ cup only for a thicker sauce). Then, turn off the heat so you will not wind up with scrambled eggs!!! SEE PIC. 5 Just then add the reserved egg/cheese mixture and stir until creamy. Stir in the parsley, bacon and shrimp, and then toss the cooked pasta until coated. NOTE: For a creamier sauce, add ½ cup heavy cream when mixing the egg/cheese mixture into the pasta water.
- Serve shrimp carbonara topped with extra cheese and extra chopped parsley! SEE PIC. 6
Copycat Olive Garden chicken and shrimp carbonara!
FAQ
What is carbonara made of?
Carbonara is a classic Italian pasta dish typically made with spaghetti, guanciale (or sometimes pancetta or bacon), eggs (usually yolks or a combination of yolks and whole eggs), Pecorino Romano cheese, and black pepper.
What is a shrimp carbonara?
This shrimp pasta features perfectly cooked shrimp tossed with spaghetti in a creamy, silky, smooth carbonara sauce made with eggs, freshly grated cheese, and black pepper. It’s a guaranteed hit and so simple to make!
Is carbonara just Alfredo sauce?
Despite the creaminess of both dishes, the biggest difference in ingredients is that the sauce for carbonara isn’t dairy based at all. Alfredo, on the other hand, is a wildly rich combination that involves butter and cream as the base of the sauce.
What’s the difference between shrimp Alfredo and shrimp carbonara?
Cooking process: Thick, creamy Alfredo sauce involves cooking down butter and heavy cream in a sauté pan or saucepan to make a thick, rich cream sauce. On the other hand, carbonara involves combining pasta and a bit of pasta water with rendered guanciale, raw eggs, and grated cheese.
What is shrimp Carbonara?
This Shrimp Carbonara recipe makes a quick and easy dinner idea for busy weekdays. Prepared with a garlicky creamy sauce, crispy bacon, plump shrimp, and Parmesan cheese, it’s one of those pasta recipes that your family will ask you to make again and again. It is creamy, comforting, and super delish just like our garlic shrimp spaghetti!
How long does it take to make shrimp Carbonara?
Shrimp Carbonara is an Italian pasta dish that is made with shrimp and bacon in a creamy egg and butter sauce. It is ready in under 30 minutes, making it a great weeknight dinner! ▢ 6 tablespoon butter – at room temp. This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started.
Does shrimp Carbonara need to be intimidating?
Please read our disclosure policy. Shrimp Carbonara is the kind of dish you’d order in a restaurant to celebrate an anniversary or birthday. But here’s the good news – carbonara no longer needs to be intimidating to make at home. I’ve solved the puzzle for reliably creamy, delectable results every time.
What is a classic Carbonara dish?
The classic dish was originally called pasta alla carbonara or spaghetti alla carbonara, popularized by the restaurant La Carbonara in Rome in the 20 th century. Shrimp Carbonara is a derivative of the classic. Some other variations include chicken carbonara and also chicken and shrimp carbonara.
Does skim milk make shrimp Carbonara?
Shrimp carbonara gets lightened up with skim milk and half-and-half in this quick, meat-free, no-fuss recipe that doesn’t compromise on flavor.
Does shrimp Carbonara omit Bacon?
This lighter shrimp carbonara omits bacon and is made with skim milk and half-and-half to cut calories. Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.