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Amazing Shrimp Carbonara Pasta: A 30-Minute Delight

Shrimp Carbonara Pasta
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This recipe offers a delightful seafood twist on classic carbonara, featuring succulent shrimp tossed with pasta in a rich, creamy sauce. It is a comforting and flavorful dish for any day of the week.

Ingredients

Scale
  • 1 pound linguine or spaghetti
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces pancetta or bacon, diced
  • 3 large egg yolks
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper, freshly ground
  • Salt to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
  3. Add diced pancetta or bacon to the same skillet. Cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon, leaving rendered fat in the skillet.
  4. In a medium bowl, whisk together egg yolks, Pecorino Romano cheese, Parmesan cheese, and black pepper.
  5. Add the drained hot pasta to the skillet with the rendered fat. Toss to coat.
  6. Gradually pour the egg mixture over the pasta, tossing constantly to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
  7. Stir in the cooked shrimp and crispy pancetta. Taste and adjust salt if needed.
  8. Serve immediately, garnished with fresh parsley and extra grated cheese.

Notes

  • For best results, use fresh, high-quality shrimp.
  • Do not add cream to this carbonara; the richness comes from the egg yolks, cheese, and pasta water.
  • Toss the pasta quickly when adding the egg mixture to prevent the eggs from scrambling.

Nutrition

Find it online: https://sundayflavor.com/shrimp-carbonara-pasta/