Shrimp Carbonara is a fancy main dish that will wow your guests, but it’s also simple enough to make any time. For seafood lovers, this is a twist on the traditional Italian pasta dish. It only takes 30 minutes to make and only needs 6 basic ingredients.
This kind of pasta dish is both simple and unique. To make it, you need to use good ingredients and follow simple but exact cooking steps. If you cook carefully and buy the best ingredients you can find, you’ll always end up with a dish that tastes like it came from a restaurant.
Carbonara is a classic Italian pasta dish made with eggs, cheese, pork, and black pepper. The delicious combination creates a rich, creamy sauce that coats the noodles. But this dish isn’t just limited to traditional ingredients. Shrimp carbonara is a popular seafood twist on the classic!
In this article we’ll dive into everything you need to know about shrimp carbonara. I’ll explain what it is, how to make it tips for perfect results, and why you should add this indulgent pasta to your dinner rotation!
What is Shrimp Carbonara?
Shrimp carbonara is a decadent pasta dish made with shrimp, eggs, cheese, garlic, and herbs. It takes inspiration from the traditional spaghetti alla carbonara, but swaps out the pork for sweet shrimp.
The base of the dish is al dente spaghetti or linguine noodles coated in a silky egg and cheese sauce. Tender garlic-sauteed shrimp are tossed with the creamy pasta along with crispy bits of bacon fresh parsley black pepper, and Parmigiano-Reggiano or Pecorino Romano cheese.
Every bite is rich, creamy, and packed with flavor. The egg mimics the luxurious taste of heavy cream without all the calories. It has just the right balance of indulgence and fresh flavors.
The Origins of Shrimp Carbonara
Traditional carbonara originated in the Lazio region of central Italy in the mid-20th century. The name is derived from the Italian word for “charcoal burner” – carbonaro.
Some believe it was created as a hearty, inexpensive meal for Italian charcoal workers. Eggs and cheese were affordable sources of protein and could stick to the ribs of hard laborers.
The earliest published carbonara recipes used cured pork like guanciale or pancetta. But once the dish spread beyond Italy, cooks started swapping in bacon or shrimp.
The shrimp version likely emerged in coastal Italian regions where seafood was abundant. Replacing pork with shrimp lightened it up while enhancing the briny flavors.
How to Make Shrimp Carbonara from Scratch
Making shrimp carbonara at home is surprisingly easy. With just a handful of ingredients, it comes together in 30 minutes.
Here is an overview of the simple steps:
1. Cook the pasta
Boil spaghetti or linguine until al dente. Drain it, reserving some of the starchy pasta water.
2. Cook the bacon and shrimp
Fry chopped bacon in olive oil. Remove and set aside. Add shrimp to the pan and cook briefly until opaque. Set aside.
3. Make the egg and cheese sauce
Whisk eggs with Parmesan or Pecorino, black pepper, and a splash of pasta water.
4. Toss everything together
Add the hot pasta to the pan and gradually pour the egg sauce over, tossing constantly. Once coated, mix in the shrimp and bacon.
5. Finish with garnishes
Plate the carbonara, and garnish with parsley and more cheese. Enjoy immediately!
Tips for Perfect Shrimp Carbonara Every Time
Here are some helpful tips to ensure your homemade shrimp carbonara tastes incredible:
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Use high-quality ingredients. Splurge on the best Parmesan and bacon available.
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Cook the pasta al dente. Overcooked noodles won’t hold the sauce well.
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Fry the bacon until very crispy. This adds great texture.
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Don’t overcook the shrimp. They just need 2-3 minutes per side.
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Temper the eggs. Slowly stir in some hot pasta water before adding them to the pasta.
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Toss vigorously to emulsify the sauce. This prevents clumping and eggs scrambling.
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Add pasta water to thin out the sauce if needed. The starchy water helps bind it.
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Use tongs to mix. Tossing delicately prevents breaking the tender shrimp.
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Serve it immediately. The sauce can thicken quickly as it cools.
Why You Should Add Shrimp Carbonara to Your Dinner Rotation
If you’re looking for a satisfying, indulgent pasta dish, shrimp carbonara should be on your regular rotation. Here are some of the best reasons to add it to your meal planning:
It’s a crowd-pleaser – With a creamy sauce, bacon, and shrimp, it’s hard to find someone who won’t devour this. It’s exciting yet approachable.
You can make it for date night – Carbonara is elegant enough for an impressive dinner party or date night but easy enough for a weekday.
It’s ready in 30 minutes – With mostly pantry staples, shrimp carbonara comes together quickly after work. No long prep or simmering required.
It’s luxuriously rich – Every bite bursts with creamy, savory flavor thanks to the egg and cheese sauce. Pure decadence!
It’s lighter than traditional carbonara – By using shrimp instead of pork, this version cuts some calories and fat without sacrificing flavor.
It’s endlessly adaptable – Carbonara is the perfect canvas for personalization. Add mushrooms, peas, or tomatoes to suit your taste.
Common Questions about Shrimp Carbonara
If you’re new to making shrimp carbonara, you probably have some questions. Here are answers to some of the most frequently asked:
What pasta shapes work best? Ribbons like spaghetti or linguine hold the sauce beautifully. Fettuccine and rigatoni also work well.
Can I use frozen shrimp? Yes, just thaw them and pat dry well before cooking. Avoid pre-cooked shrimp.
Do I need a food processor? No. You can finely mince the bacon and garlic with a sharp knife.
Can I use half-and-half? Whole milk or light cream work best. Half-and-half may curdle.
Is bacon necessary? No, but it adds fantastic smokey flavor. Substitute pancetta or just use shrimp.
Can I prep it ahead of time? You can cook the components ahead but toss everything together just before serving.
Can kids eat it? Absolutely! Omit the red pepper flakes for little ones. The rich, creamy sauce will be a hit.
How to Store and Reheat Leftover Shrimp Carbonara
Like many creamy pasta dishes, shrimp carbonara is best freshly made. But leftovers can be stored and reheated using a few simple tricks:
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Let the carbonara cool completely before storage. Transfer to an airtight container.
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Store leftovers in the fridge for 2-3 days maximum. The eggs make it highly perishable.
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When reheating, add a splash of milk or cream to the pasta. This thins out the sauce.
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Reheat gently over medium-low heat on the stovetop. The microwave makes the shrimp rubbery.
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Stir frequently and heat just until warmed through. Avoid prolonged cooking or the eggs in the sauce will curdle.
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Add any additional cheese or bacon just before serving. This keeps the textures best.
Fun Ways to Personalize Shrimp Carbonara
Once you master the classic recipe, have fun putting your own spin on shrimp carbonara with mix-ins and substitutions!
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Swap out the Parmesan for smoked gouda or pecorino for a flavor twist.
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Use pancetta, prosciutto, or turkey bacon instead of regular bacon.
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Saute onions, garlic, mushrooms, or spinach to add more veggies.
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Stir in frozen peas, broccoli, or sun-dried tomatoes for color and texture.
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Add red pepper flakes, cajun seasoning, or a pinch of nutmeg to amp up flavors.
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Garnish with fresh dill instead of parsley for a Mediterranean vibe.
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Drizzle the finished pasta with truffle oil or lemon juice before serving.
The possibilities are endless! Use your favorite ingredients to make this rich pasta dish your own.
Enjoy the Creamy, Decadent Taste of Shrimp Carbonara
Once you try your hand at this classic Italian favorite, it will likely become a regular rotation in your meal planning. So grab your shrimp and Parmesan and start sauteing! Your tastebuds and dinner guests will thank you. Mangia!
Ingredients You Need to Make Shrimp Carbonara
- Eggs: large or extra large eggs
- Pecorino Romano: or parmesan cheese
- Olive Oil: good quality, extra-virgin olive oil
- Pancetta: or guanciale or bacon
- Shrimp: For the best flavor, use medium-sized shrimp, but large shrimp will also work.
- Bucatini: or spaghetti or other long, slender pasta
- Salt and Freshly Ground Black Pepper
The perfect carbonara is piping hot and coats the noodles like a velvet blanket. To keep the sauce from clumping or curdling, remember these 3 key steps.
- First, whisk the egg and cheese together. Leave at room temperature while you cook the pancetta and pasta.
- Add a little hot pasta cooking water to the eggs and whisk them in before adding them to the pasta. This will keep the eggs from curdling.
- At the end, quickly mix the pasta, shrimp, meat, and sauce together, and serve right away.
No, there are plenty of alternatives if you can’t find bucatini pasta, such as: spaghetti, linguine, or fettuccine. Use any long, slender pasta you like.
Parmesan cheese is a good substitute. Choose a high quality version, ideally Parmigiano Reggiano or Grana Padano.
It will still taste good without the bacon, but the bacon will add a smoky flavor. And if you can find guanciale, it’s the most traditional cured pork for this dish.
Cream isn’t a component of traditional carbonara sauce. Eggs can take on a creamy texture, similar to the process of crafting a delicate aioli. If you temper the eggs right, they won’t scramble. Instead, they’ll stick to the cheese and starchy pasta water, making a sauce that is smooth and velvety.