shrimp carbonara recipe
The Best shrimp carbonara recipe
I also appreciate how versatile it is—you can serve it with crusty bread for dipping, a fresh green salad to cut through the richness, or even as a light lunch with a side of roasted vegetables. And honestly? It’s surprisingly healthy for how good it tastes. The shrimp brings protein, the egg adds healthy fats, and the pasta is a fiber-rich carb that keeps you full. Plus, it’s got that perfect mix of savory, garlicky, and a touch of spice from the red pepper flakes that makes it feel fresh and bright. It’s not just a meal; it’s a moment—one that feels like home.
Classic Shrimp Carbonara with Creamy Egg Sauce
A rich, comforting pasta dish where tender shrimp and crispy pancetta create a flavorful base, balanced by a velvety egg-yolk sauce. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 12 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 lb pancetta or bacon, diced
- 4 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. -
2
In a large skillet, cook diced pancetta over medium heat until crispy (about 5 minutes). Add minced garlic and sauté for 30 seconds until fragrant. Remove from heat and set aside. -
3
In a separate pan, cook shrimp in 1/2 inch of water or broth with black pepper and red pepper flakes over medium-high heat until opaque and pink (about 2–3 minutes per side). Remove shrimp and set aside. -
4
In a bowl, whisk eggs, heavy cream, Parmesan, and parsley until smooth. Add drained pasta and pancetta mixture to the bowl, tossing to coat evenly. -
5
Return the skillet to medium heat and add the pasta mixture. Stir frequently, adding reserved pasta water as needed to create a creamy sauce. Cook until the sauce thickens and coats the pasta completely (about 2–3 minutes). -
6
Gently fold in cooked shrimp just before serving to keep them tender.
🔧Equipment
- Large skillet
- Medium saucepan
- Whisk
- Pasta cooker
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Shrimp Carbonara with Creamy Egg Sauce Works
❓ Frequently Asked Questions About Shrimp Carbonara with Creamy Egg Sauce
How do I know when the pasta is al dente?
Test the pasta by biting into one piece after about 8 to 10 minutes of cooking. It should have a slight bite to it—firm to the bite, not mushy. If it’s too soft, cook it a few seconds longer in the boiling water before draining.
Can I substitute egg yolks for the whole eggs in this recipe?
Yes, you can use just the yolks if you prefer a richer, creamier carbonara. Use 2 to 3 yolks per egg instead of whole eggs, and add a splash of heavy cream or a bit more pasta water to help bind the sauce.
What if I don’t have fresh shrimp or can’t find them?
You can use frozen shrimp that’s thawed and patted dry. Cook them in the same pan as the shrimp carbonara until they turn pink and opaque, about 2 to 3 minutes, then remove them before adding the pasta to avoid overcooking.
How should I handle the egg-yolk mixture to avoid a greasy sauce?
Whisk the eggs and heavy cream together first to emulsify them. Then, add a splash of pasta water to the pan before pouring in the egg mixture. This helps distribute the heat evenly and prevents splattering while keeping the sauce silky smooth.
Can I make this recipe ahead of time?
Carbonara is best enjoyed fresh, but you can prepare the shrimp and egg mixture separately and store them in the fridge for up to 24 hours. Assemble the dish just before serving to keep the eggs from curdling.
