Experience the perfect harmony of creamy, smoky, and savory flavors with this Shrimp Carbonara. Combining succulent shrimp with crispy pancetta and a rich egg-based sauce creates an indulgent pasta dish that’s both comforting and elegant.
This dish elevates traditional carbonara by adding fresh seafood, making it a delightful meal that’s surprisingly simple to prepare for any evening gathering or weeknight dinner.
- The creamy, luscious sauce effortlessly coats every strand of spaghetti for maximum flavor.
- Succulent shrimp add a fresh, tender bite that perfectly complements the smoky pancetta.
- Quick to make with minimal ingredients, ideal for a satisfying dinner in under 30 minutes.
Ingredients
- Spaghetti: 12 ounces of traditional spaghetti that provides a perfect canvas for the creamy sauce and toppings.
- Shrimp: 1 pound of peeled and deveined shrimp, offering tender seafood flavor that cooks quickly.
- Pancetta: 4 ounces of diced pancetta, crisped to add a smoky, salty crunch and depth.
- Eggs: 2 whole eggs to create a silky, rich carbonara sauce without cream.
- Parmesan Cheese: 1/2 cup grated Parmesan that melts into the sauce, adding sharp, nutty undertones.
- Garlic: 2 cloves of minced garlic to infuse aromatic, savory flavor into the shrimp and pancetta.
Instructions
- Cook the Spaghetti
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Boil the spaghetti according to the package directions until al dente. Reserve half a cup of the pasta water before draining. This starchy water will help create a smooth sauce that clings perfectly to the noodles.
- Cook Pancetta Until Crispy
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In a large skillet over medium heat, cook the diced pancetta until it turns golden and crispy. This renders the fat and develops bold, smoky flavor that forms the base of the dish.
- Sauté the Shrimp
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Add the minced garlic to the pancetta and sauté briefly until fragrant, then add the shrimp. Cook until they turn pink and opaque, which usually takes just minutes, ensuring juicy, tender seafood.
- Combine Eggs and Cheese
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While the shrimp cooks, whisk the eggs and grated Parmesan in a small bowl until smooth. This mixture will create the creamy backbone of the carbonara sauce without scrambling the eggs.
- Toss Pasta with Pancetta and Shrimp
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Add the drained spaghetti to the skillet with pancetta and shrimp, tossing to coat evenly. Removing the skillet from heat prevents the eggs from scrambling when added next.
- Create the Creamy Sauce
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Gradually pour in the egg and cheese mixture, stirring quickly to combine. Add the reserved pasta water as needed to loosen the sauce and achieve a silky, creamy texture that coats every strand.
- Serve Immediately
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Plate the Shrimp Carbonara right away to enjoy the sauce at its creamiest and the flavors at their best. Garnish with extra Parmesan or fresh herbs if desired.
- Ensure to remove the pan from heat before adding the egg mixture to avoid scrambling.
- Reserve some pasta water to adjust the sauce consistency smoothly.
- Use fresh Parmesan for the best flavor and melting quality in the sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to restore the creamy texture without overcooking the eggs.
Serving Suggestions
Pair this Shrimp Carbonara with a crisp green salad or steamed vegetables for a balanced meal. A glass of chilled white wine, like Pinot Grigio, complements the seafood and creamy sauce beautifully.
- Use room temperature eggs to prevent the sauce from curdling when mixed with warm pasta.
- Cook shrimp just until opaque to keep them tender and juicy.
- For added richness, finish with a drizzle of extra virgin olive oil before serving.
FAQs
- Can I use another type of pasta?
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Yes, linguine or fettuccine work well as alternatives, holding the sauce nicely while providing a similar texture.
- Is it possible to substitute pancetta?
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Bacon can be used instead of pancetta, but it will make the dish smokier and slightly saltier; adjust seasoning accordingly.
- How do I prevent the eggs from scrambling?
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Remove the pan from heat before adding the egg mixture and stir quickly while adding reserved pasta water to create a creamy sauce.
- Can I make this recipe dairy-free?
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Substitute Parmesan with a dairy-free cheese alternative and omit if preferred, but the traditional carbonara flavor will be less pronounced.
- What wine pairs best with Shrimp Carbonara?
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A dry white wine like Sauvignon Blanc or Pinot Grigio complements the creamy texture and seafood flavors exceptionally well.
Shrimp Carbonara Pasta
Equipment
- 1 skillet for cooking pancetta and shrimp
- 1 pot for boiling spaghetti
- 1 bowl for whisking eggs and cheese
Ingredients
- 12 oz spaghetti
- 1 lb shrimp peeled and deveined
- 4 oz pancetta diced
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves minced
Instructions
- Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- In a skillet, cook diced pancetta over medium heat until crispy.
- Add minced garlic and shrimp to the skillet. Sauté until shrimp are cooked through, then remove from heat.
- In a small bowl, whisk together eggs and grated Parmesan cheese.
- Toss the cooked spaghetti with pancetta and shrimp mixture.
- Gradually stir in the egg and Parmesan mixture, adding reserved pasta water as needed to achieve a creamy sauce.
- Serve immediately while hot.
Notes
- Use medium-sized shrimp for best texture.
- Reserve pasta water to control sauce consistency.
- Serve immediately to prevent sauce from scrambling.
- Store leftovers covered in fridge up to 2 days.
