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Delicious Shrimp Carbonara with Parmesan

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.