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Shrimp Carbonara Recipe

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Discover the ultimate Shrimp Carbonara recipe, combining tender shrimp, crispy bacon, and a rich Parmesan-egg sauce over al dente pasta. This easy, restaurant-quality dish is perfect for a quick weeknight dinner or an elegant date night meal. Learn how to create this crowd-pleasing Italian pasta recipe in under 30 minutes with simple ingredients like fresh Parmesan, juicy shrimp, and smoky bacon. Perfect for lovers of carbonara pasta, this dish offers tips for customizing with variations, low-carb options, and FAQs for flawless results. Impress your family with this indulgent and creamy shrimp pasta recipe today!

Ingredients

For the Pasta and Sauce:

  • 24–32 ounces water (adjust to fully cover pasta)
  • 1–1½ tablespoons sea salt
  • 12 ounces dry spaghetti or bucatini
  • 1¼ cups freshly grated Parmesan cheese (divided)
  • 6 large egg yolks
  • Freshly cracked black pepper, to taste

For the Protein:

  • 6 ounces bacon, sliced into ¼-inch pieces
  • ¾ pound large shrimp, peeled and deveined

Instructions

1. Cook the Pasta:

  1. Fill a large pot with 24–32 ounces of water and bring it to a rolling boil over high heat. Stir in 1 to 1½ tablespoons of salt.
  2. Add the pasta to the boiling water and cook until just al dente, about 1 minute less than the package directions. Stir occasionally to prevent sticking.
  3. Reserve 1 cup of pasta water, then drain the pasta thoroughly and set it aside.

2. Prepare the Parmesan-Egg Mixture:

  1. In a medium bowl, whisk together 1 cup of grated Parmesan and 6 egg yolks until the mixture is thick, resembling cake batter. Set aside.

3. Cook the Bacon and Shrimp:

  1. Heat a skillet over medium heat and line a plate with paper towels.
  2. Add the bacon to the warm skillet and cook until crispy, being careful not to overcook. Transfer the bacon to the prepared plate with a slotted spoon, leaving the rendered fat in the skillet.
  3. Increase the heat to medium-high and add the shrimp to the skillet in batches if necessary to avoid overcrowding.
  4. Sauté the shrimp for 1 minute undisturbed, then stir and cook for an additional minute.

4. Combine the Ingredients:

  1. Add the cooked pasta to the skillet with the shrimp, tossing to coat it in the bacon fat.
  2. Gradually add ¼ cup of reserved pasta water, whisking as you go, to emulsify the bacon fat and pasta water.

5. Finish the Sauce:

  1. Remove the skillet from heat. Add the cooked bacon and slowly pour in the Parmesan-egg mixture. Sprinkle with a pinch of salt.
  2. Use tongs to toss the pasta and shrimp gently until a creamy, silky sauce forms. If the sauce is too thick, incorporate additional pasta water 1 tablespoon at a time until desired consistency is achieved.

6. Serve:

  1. Divide the Shrimp Carbonara into serving bowls or plates. Top with freshly cracked black pepper and the remaining ¼ cup Parmesan. Serve immediately.

Why You’ll Love This Recipe

  • Rich and Decadent Flavor: The creamy Parmesan-egg sauce, crispy bacon, and tender shrimp create a luxurious dish.
  • Quick and Easy: Ready in under 30 minutes, perfect for a gourmet weeknight dinner.
  • Classic Meets Seafood: A unique twist on traditional Carbonara, combining the smoky flavor of bacon with fresh, succulent shrimp.
  • Versatile: Easy to customize with your favorite pasta or added vegetables.

Tips

  • Avoid Overcooking Shrimp: Cook shrimp in batches to ensure they’re tender and juicy.
  • Pasta Water is Key: Reserved pasta water helps create a smooth and silky sauce.
  • Work Quickly: Combine the sauce ingredients with the hot pasta immediately to prevent clumping.
  • Use Fresh Parmesan: Pre-grated cheese may not melt as smoothly, so grate fresh Parmesan for best results.

Variations and Substitutions

  • Protein Options: Substitute shrimp with scallops, chicken, or even tofu for a different flavor.
  • Pasta Choices: Try fettuccine, linguine, or zoodles for a low-carb option.
  • Vegetarian Version: Omit the shrimp and bacon, and add sautéed mushrooms or roasted cherry tomatoes for depth.
  • Spicy Kick: Add red pepper flakes or a pinch of cayenne to the sauce for heat.

FAQs

Can I make this dish ahead of time?
Shrimp Carbonara is best served fresh, but you can prepare the components (cook the bacon and shrimp, whisk the sauce) in advance and combine them right before serving.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water to prevent the sauce from drying out.

Why is my sauce clumpy?
The sauce may curdle if the skillet is too hot. Be sure to remove the skillet from heat before adding the Parmesan-egg mixture.

Serving

Pair this Shrimp Carbonara with a crisp Caesar salad or steamed asparagus for a balanced meal. Add a side of garlic bread for an indulgent Italian-inspired feast.

Suggestions

  • Garnish with fresh parsley or chives for a pop of color and flavor.
  • Serve with a chilled glass of Sauvignon Blanc or Pinot Grigio for a delightful pairing.
  • For a heartier dish, add sautéed mushrooms or roasted bell peppers.

Enjoy this elegant Shrimp Carbonara—simple, indulgent, and sure to impress!

Shrimp Carbonara Recipe
Print

Shrimp Carbonara Recipe

Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • For the Pasta and Sauce:

  • 24–32 ounces water (adjust to fully cover pasta)

  • 1–1½ tablespoons sea salt

  • 12 ounces dry spaghetti or bucatini

  • 1¼ cups freshly grated Parmesan cheese (divided)

  • 6 large egg yolks

  • Freshly cracked black pepper, to taste

  • For the Protein:

  • 6 ounces bacon, sliced into ¼-inch pieces

  • ¾ pound large shrimp, peeled and deveined

Directions

  • Cook the Pasta:
  • Fill a large pot with 24–32 ounces of water and bring it to a rolling boil over high heat. Stir in 1 to 1½ tablespoons of salt.
  • Add the pasta to the boiling water and cook until just al dente, about 1 minute less than the package directions. Stir occasionally to prevent sticking.
  • Reserve 1 cup of pasta water, then drain the pasta thoroughly and set it aside.
  • Prepare the Parmesan-Egg Mixture:
  • In a medium bowl, whisk together 1 cup of grated Parmesan and 6 egg yolks until the mixture is thick, resembling cake batter. Set aside.
  • Cook the Bacon and Shrimp:
  • Heat a skillet over medium heat and line a plate with paper towels.
  • Add the bacon to the warm skillet and cook until crispy, being careful not to overcook. Transfer the bacon to the prepared plate with a slotted spoon, leaving the rendered fat in the skillet.
  • Increase the heat to medium-high and add the shrimp to the skillet in batches if necessary to avoid overcrowding.
  • Sauté the shrimp for 1 minute undisturbed, then stir and cook for an additional minute.
  • Combine the Ingredients:
  • Add the cooked pasta to the skillet with the shrimp, tossing to coat it in the bacon fat.
  • Gradually add ¼ cup of reserved pasta water, whisking as you go, to emulsify the bacon fat and pasta water.
  • Finish the Sauce:
  • Remove the skillet from heat. Add the cooked bacon and slowly pour in the Parmesan-egg mixture. Sprinkle with a pinch of salt.
  • Use tongs to toss the pasta and shrimp gently until a creamy, silky sauce forms. If the sauce is too thick, incorporate additional pasta water 1 tablespoon at a time until desired consistency is achieved.
  • Serve:
  • Divide the Shrimp Carbonara into serving bowls or plates. Top with freshly cracked black pepper and the remaining ¼ cup Parmesan. Serve immediately.

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