Serious Good Shrimp Carbonara Recipe

I’m so glad to share this incredibly delicious shrimp Carbonara! This shrimp pasta specializes in cooked shrimp, made with spaghetti tossed in creamy, silky, smooth Carbonara sauce, and eggs, freshly ground cheese and black pepper. This is a guaranteed blow, very simple!

If you are a traditionalist of pasta, look away. If you love seafood pasta and don’t mind bending the rules slightly in the meaning of a delicious dish, this shrimp Carbonara recipe is for you! I’ve shared our authentic pasta before. It’s simple and has the most pleasant silky sauce.

For this recipe, we used all the techniques of traditional Carbonara and added shrimp. It’s easier than you think, which is why this can be used as a quick weekday dinner. And, as a bonus, it puts all markers in all the markers for the special dinner, like date night (see more of our date night recipes). We’re fascinated, and after you try, you will do the same.

Key Ingredients

• shrimp: For best results, I prefer large or giant shrimp. They are unlikely to overcook and dry. Looking for a firm fresh shrimp that tastes a little sweet. If you have frozen shrimp, thaw and drain them before use. I tossed the whole shrimp whole before the whole pasta, but if you want the whole shrimp to have a small bite, you can cut them into small pieces.
• pork: You want a marinated fatty pork like Guanciale (most traditional), bacon (Pancetta) or thickly cut bacon (easiest to find). We will render it in a skillet to add flavor to our dishes and since you will have some fat, we will make our sauce more buttery after mixing the sauce with eggs and cheese.
• pasta: My first choice is spaghetti, but the Bucatini looks like spaghetti with a hole in the middle and is also lovely. If you prefer, the shrimp Carbonara made with homemade pasta is incredible!
• Room temperature eggs: There is no cream in this recipe. Instead, we mixed the eggs and yolks with the rendered pork fat and some starchy pasta water to make the sauce silky and creamy. The eggs will heat up, but may not reach the temperature that will make them fully cooked (similar to when making homemade tiramisu). We wanted a creamy, emulsified sauce instead of a fully cooked scrambled egg texture. If you are concerned about raw eggs, use pasteurized eggs (common in most grocery stores). If you are still worried, add some shrimp to our simple plain fentano (Alfredo), it has no eggs and uses butter and cheese as the sauce. Note: If your eggs are added directly from the refrigerator to a bowl of warm water, then add them to a bowl of warm water and add them for a few minutes.
• cheese: I use Parmigiano-Reggiano and Pecorino Romano and like the combination. If you need to choose one, select Pecorino Romano. It’s saltier than Parmigiano-Reggiano and works well in Carbonara. For best results, use a fine grater to grate the cheese and skip the pre-grained Parmesan because it won’t melt into a silky Carbonara sauce. Some parts of Italy will never think of combining shrimp and cheese, but as I said above, this recipe will bend over a little rule and honestly your taste buds will thank you!
• Salt and black pepper: For seasoned pasta you want to season pasta water, which will season the pasta itself, and since we use some starchy water to bring the sauce together, it will also season the sauce. Fresh black pepper is standard on Carbonara, for good reason. I love the exquisite grinding of chili, use a lot, and then love it!

How to Make Shrimp Carbonara

Like our other shrimp pasta recipes, this recipe is quick too (see our shrimp pebbled noodles or shrimp and clam pasta noodles for more ideas)! The recipe starts with cooking the spaghetti and then when the water boils and the pasta is cooked, the sauce and shrimp are ready.

When the pasta is cooked, add the pork to a skillet with half of the garlic cloves, olive oil and black pepper and cook over medium-low heat. The pork should hiss gently and not brown too quickly. Cook until the fat is presented and the pork is still a bit chewy in the center (not crunchy/crunchy). Then, throw it into your shrimp. I like to spread them in a layer, let them cook for about a minute, then flip them over and cook for another 30 to 60 seconds until they are tender and lasting not cooked well. Transfer the shrimp to the plate and proceed to finish the Carbonara sauce.

When ready, throw it into a skillet with tongs with roasted pork and fat. Throw it for 2 minutes. The calories should be kept low and you will throw them all the way to the pasta, giving the spaghetti a chance to absorb the flavors of pork, shrimp sauce and fat. (The shrimp are still on one side of the plate, but since you cook them in the fat, it gives the skillet the seafood flavor).

Now, turn off the heat and let the skillet sit for a minute, then pour in the egg and cheese mixture. Since the skillet sits for a minute, it won’t be too hot to scramble the eggs, but it will be hot and the eggs can be gently cooked so that they become a silky smooth sauce.

In this step, you want Continuously throw pasta around the frying pan As you keep things moving, make sure you create the sauce without adding eggs. You’ll notice it’s a little thick when tossing, so loosen it with some pasta water (a few tablespoons or more as needed).

When you’re happy with the sauce, throw it into the shrimp and serve immediately to make it hot, topped with freshly ground cheese and more black pepper. very good!