Description
A lightened-up shrimp carbonara recipe perfect for easy weeknight dinners, offering all the classic decadence with a healthy twist.
Ingredients
Scale
- 1 pound spaghetti
- 1 pound large shrimp, peeled and deveined
- 4 ounces pancetta or bacon, diced
- 2 cloves garlic, minced
- 2 large eggs
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook spaghetti according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, cook pancetta or bacon in a large skillet over medium heat until crisp. Remove pancetta/bacon with a slotted spoon, leaving drippings in the skillet.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- In a medium bowl, whisk together eggs, egg yolks, and Parmesan cheese.
- Add the drained spaghetti to the skillet with the pancetta drippings and garlic.
- Gradually add the egg and cheese mixture to the hot pasta, tossing constantly. Add reserved pasta water a little at a time to create a creamy sauce.
- Return the cooked shrimp and pancetta/bacon to the skillet. Toss to combine.
- Stir in fresh parsley. Season with salt and pepper to taste. Serve your delicious shrimp carbonara immediately.
Notes
- For a spicier shrimp carbonara, add red pepper flakes with the garlic.
- Ensure you toss the pasta constantly when adding the egg mixture to prevent scrambling.
- Adjust pasta water to achieve your desired sauce consistency for this creamy shrimp carbonara.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg
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