Hey foodies! I’m super excited to share my favorite shrimp carbonara recipe that’ll make your taste buds dance! As a pasta enthusiast who’s been experimenting with different carbonara variations, I’ve finally perfected this delicious twist on the classic Italian dish. Let’s dive right in!
Why You’ll Love This Recipe
- Ready in just 22 minutes (10 min prep + 12 min cooking)
- Perfect for both weeknight dinners and special occasions
- Creamy, garlicky, and loaded with succulent shrimp
- Serves 4 people generously
Essential Ingredients
For the Pasta Base:
- 1 pack (175g) DEL MONTE Spaghetti
- 2 tablespoons olive oil
- 2 tablespoons minced garlic (trust me, don’t skimp on the garlic!)
- 200g frozen shrimp (peeled with tails on)
For the Sauce:
- 1 pouch (200g) DEL MONTE Carbonara Sauce
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 1 1/4 teaspoons lemon zest
- 1/4 teaspoon salt
- 1 tablespoon chopped parsley for garnish
Kitchen Tools You’ll Need
- Large pot for pasta
- Non-stick skillet
- Chopping board
- Colander
- Measuring cups and spoons
- Spatula
- Zester/grater for lemon
Step-by-Step Instructions
1. Prep Work (10 minutes)
- Fill a large pot with water and bring to boil
- While waiting, mince your garlic
- Zest and juice your lemon
- Chop parsley for garnish
- Thaw shrimp if frozen
2. Cook the Pasta
- Add spaghetti to boiling water
- Cook according to package instructions
- Drain in colander when al dente
- Pro tip: Save a cup of pasta water just in case!
3. Make the Sauce (12 minutes)
- Heat olive oil in a large skillet over medium heat
- Sauté minced garlic until fragrant (about 1 minute)
- Add shrimp and cook until they turn pink
- Pour in water, lemon juice, lemon zest, and salt
- Add DEL MONTE Carbonara Sauce
- Simmer for 5 minutes, stirring occasionally
4. Finish and Serve
- Toss cooked pasta with the sauce
- Garnish with fresh parsley
- Serve immediately while hot
Pro Tips for Perfect Shrimp Carbonara
-
Shrimp Cooking Secret Don’t overcook those little guys! When they turn pink and curl up, they’re done. Overcooked shrimp get rubbery and nobody wants that!
-
Pasta Perfection
- Always cook pasta in well-salted water
- Keep it al dente – slightly firm when bitten
- Don’t rinse after cooking
-
Sauce Success:
- If sauce is too thick, add a splash of reserved pasta water
- Keep stirring while simmering to prevent sticking
Common Mistakes to Avoid
- Overcooking the shrimp (they’ll get tough)
- Using cold pasta (sauce won’t stick well)
- Forgetting to season properly
- Not having all ingredients ready before starting
Variations to Try
Want to mix things up? Here are some tasty additions:
- Add sautéed mushrooms
- Throw in some fresh spinach
- Top with crispy bacon bits
- Sprinkle with red pepper flakes for heat
Storage Tips
If you somehow have leftovers (which rarely happens in my house!):
- Store in airtight container
- Keep refrigerated up to 2 days
- Reheat gently with a splash of milk or cream
- Best eaten within 24 hours
FAQs
Q: Can I use fresh pasta instead?
A: Yep! Just adjust cooking time – fresh pasta cooks way faster.
Q: What if I can’t find DEL MONTE Carbonara Sauce?
A: You can make your own with heavy cream, eggs, and parmesan cheese, but the ready-made sauce saves tons of time!
Q: Can I use other seafood?
A: Sure! Scallops work great too, or mix it up with a seafood medley.
We hope you’ll love this shrimp carbonara as much as we do! It’s become our go-to recipe when we want something special but don’t wanna spend hours in the kitchen. Don’t forget to tag us in your cooking photos – we’d love to see how yours turns out!
Now, who’s ready to get cooking?
#PastaLover #CookingWithLove #ShrimpsForever #CarbanaraGoals
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Never combine the ingredients in the pan you have had on the burner. The eggs will cook and harden. Place a stainless steel mixing bowl under your colander and let the pasta water heat the bowl. Discard the water and use the heated bowl to combine all ingredients. Toss for at least two minutes.
At Step 2, a clove or two of minced or pressed garlic should be added to the egg and cheese mixture. Ive never seen a carbonara recipe that did not include garlic. At Step 3, you can replace the olive oil with 1/4 C. water. Sounds crazy, but the bacon will remain tender and flavorful. After it has cooled slightly, whisk one or two tablespoons of rendered bacon fat, in a slow stream, into the egg/cheese/garlic mixture. Much creamier and flavorful.
This recipe is spot on. My wife thinks Im a pro when I cook it 🙂 I do have 1 tip though. Dont be afraid to add the starchy water at the end. Doing so makes it more smoothy and creamy. It might seem a little too wet at first but it will cool down and be just right. The first 2 times I made this dish I only added a 1/4 cup of water because it looked wet enough. However once the dish cooled it got a bit sticky and dry. I regretted not adding more water and learned my lesson.
You dont need to add any oil to the pan when using fatty cuts of meat. there is simply no need and the meat is crispier. I used garlic too – two cloves or to taste.
I have been following Lorenza DeMedicis recipe for many years and I find her idea for initially frying a whole clove of garlic in the oil and throwing it out when it has browned to be the perfect touch. It allow the garlic to be an undertone and enhancer for the dish, not an overtone and dominator. I grow tired of so many dishes being offered that are mere vehicles for overwhelming us with garlic.
This so easy and so tasty. Used leftover lemon thyme grilled chicken breast , chopped into small pieces). ( see featured recipes ). Next time will motivate to buy some pancetta.Private comments are only visible to you.
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