Shrimp Carbonara with Parmesan: 5 Reasons to Love It

Why Make This Recipe

This Shrimp Carbonara with Parmesan is quick and easy to make, perfect for busy evenings. You’ll get a luxurious, creamy sauce that tastes like it came from an Italian restaurant. Most ingredients you likely already have. It’s comfort food with a delicious seafood twist, impressive yet simple enough for anyone to make.

How to Make Shrimp Carbonara with Parmesan

Making this satisfying dish is easier than you think. Follow these steps carefully for an authentic and delicious Shrimp Carbonara with Parmesan. You will prepare your ingredients, cook the pasta, and then assemble the carbonara.

Ingredients of : Shrimp Carbonara with Parmesan

The Main Ingredients

• Medium-sized shrimp: Fresh or frozen (thawed, peeled, deveined)
• Pasta: Spaghetti, linguine, or fettuccine
• Large eggs: You will use the fresh egg yolks for the creamy sauce
• Parmesan cheese: Freshly grated Parmigiano-Reggiano for the best flavor

Supporting Ingredients

• Smoked beef/turkey bacon/pancetta: Diced smoked beef or turkey bacon is a good choice.
• Garlic: Freshly minced cloves for flavor.
• Olive oil: A good quality extra virgin olive oil.
• Black pepper: Freshly cracked black pepper.
• Salt: Kosher or sea salt for seasoning.
• Pasta water: The starchy water from cooking the pasta to create the sauce.

Directions of : Shrimp Carbonara with Parmesan

Preparing Your Ingredients

1. Pat the shrimp dry. Season lightly with salt and pepper.
2. Cook the diced smoked beef or turkey bacon until it is crispy.
3. Whisk the egg yolks and grated Parmesan in a bowl.

Cooking the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions until it is al dente (typically 8-10 minutes).
3. Before draining the pasta, scoop out about 1 to 1.5 cups of the starchy pasta water.

Assembling Your Delectable Carbonara

1. Briefly cook garlic in the rendered fat from the smoked beef/turkey bacon. Then add shrimp and cook until just pink.
2. Add the drained pasta directly to the pan with the smoked beef/turkey bacon and shrimp.
3. Remove the pan from the heat. Slowly pour the egg and cheese mixture over the pasta, tossing continuously. Gradually add the reserved pasta water, spoonful by spoonful, until a silky sauce forms.
4. Season with plenty of freshly cracked black pepper.

How to Serve Shrimp Carbonara with Parmesan

Serve your Shrimp Carbonara with Parmesan with a sprinkle of fresh Italian parsley. Offer extra grated Parmesan at the table. Garlic bread or ciabatta is great for soaking up the sauce. A simple side salad with vinaigrette dressing offers a refreshing contrast.

How to Store Shrimp Carbonara with Parmesan

Carbonara is best eaten immediately. The sauce can become thick and lose its creamy texture if you store it. For the best taste, make your Shrimp Carbonara with Parmesan right before you serve it.

Tips to Make Shrimp Carbonara with Parmesan

• Temperature Control: Take the pan off the heat before adding the egg mixture. This stops the eggs from scrambling.
• Don’t Overcook Shrimp: Shrimp cooks fast. Take them out as soon as they turn pink.
• Freshly Grated Cheese: Use freshly grated Parmesan. Pre-grated cheese can make the sauce lumpy.
• Pasta Water is Key: This starchy water helps make the sauce rich and smooth.
• Prepare Ahead: Have all your ingredients ready before you start cooking.
• Work Fast: Carbonara cooks quickly, so move fast once the pasta is done.
• Taste and Adjust: Always taste your sauce and add more seasoning if needed.
• Serve Right Away: Carbonara tastes best fresh and hot.

Variation

• Spicy Kick: Add a pinch of red pepper flakes with the garlic for some heat.
• Lemon Zest: A little lemon zest can make the flavors brighter.
• Vegetable Boost: Sauté some asparagus tips, peas, or spinach and add them at the end.
• Different Seafood: You can use scallops or lump crab meat instead of shrimp for a luxurious change.

FAQs

Q1: Can I use pre-grated Parmesan for Shrimp Carbonara with Parmesan?

While you can, we strongly suggest using freshly grated Parmigiano-Reggiano. Pre-grated cheeses often have things added that can make your sauce clumpy and less creamy. This changes the real texture of Shrimp Carbonara with Parmesan.

Q2: What is the best pasta to use for Shrimp Carbonara with Parmesan?

Traditionally, long, thin pastas like spaghetti, linguine, or bucatini work well because the creamy sauce sticks to them nicely. You can also use other shapes like fettuccine or even rigatoni if that is what you have for your Shrimp Carbonara with Parmesan.

Q3: How do I stop the eggs from scrambling in my Shrimp Carbonara with Parmesan?

The main point is to take the pan off the heat completely before you add the egg and cheese mix. The heat left in the pasta and shrimp, along with the hot pasta water, will gently cook the eggs. This makes a smooth sauce without scrambling them. Work quickly and keep tossing.

Classic Shrimp Carbonara with Parmesan

This classic carbonara recipe features succulent shrimp, crispy bacon, and a rich, creamy sauce made with egg yolks and Parmesan, all tossed with your favorite pasta. It's a comforting and flavorful dish perfect for a weeknight meal or special occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 650 kcal

Equipment

• large skillet or pan
• large pot
• medium bowl
• slotted spoon
• tongs

Ingredients

  

Main Ingredients

• 12 oz shrimp medium-sized, fresh or frozen, thawed, peeled, deveined
• 12 oz spaghetti, linguine, or fettuccine
• 3 large egg yolks
• 1/2 cup freshly grated Parmigiano-Reggiano plus more for serving
• 4 oz smoked beef/turkey bacon/pancetta diced
• 3 cloves garlic minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp black pepper freshly cracked, plus more for serving
• 1/4 tsp salt or to taste
• 1 to 1.5 cups starchy pasta water

Garnish (Optional)

• 2 tbsp fresh Italian parsley chopped (for garnish, optional)

Instructions

 

Instructions

• Pat shrimp dry and season lightly with salt and pepper. In a medium bowl, whisk together the egg yolks and 1/2 cup grated Parmesan cheese.
• Cook diced smoked bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
• While bacon cooks, bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente; before draining, reserve 1 to 1.5 cups of starchy pasta water.
• Add olive oil to the pan with bacon fat if needed. Cook minced garlic for 30 seconds until fragrant, then add seasoned shrimp and cook 2-3 minutes per side until just pink and opaque.
• Remove the pan from the heat. Immediately add the drained pasta and the cooked crispy bacon to the pan with the shrimp and garlic.
• Slowly pour the whisked egg yolk and Parmesan mixture over the pasta, tossing continuously and vigorously with tongs to form the sauce.
• Gradually add the reserved starchy pasta water, one spoonful at a time, continuing to toss until a luxurious, creamy sauce forms and coats the pasta.
• Season generously with freshly cracked black pepper. Taste and adjust salt if necessary, then serve immediately garnished with fresh Italian parsley and extra Parmesan cheese if desired.

Notes

Ensure continuous tossing when adding the egg mixture to prevent scrambling. Do not overcook the shrimp; remove them from heat as soon as they turn pink and opaque to keep them tender.