15 Minute Shrimp Carbonara Fettuccine
Indulge in the ultimate weeknight delight with this 15-Minute Shrimp Carbonara Fettuccine—a creamy, flavorful pasta dish that combines the elegance of freshly sautéed shrimp with the lusciousness of a rich carbonara sauce. Perfectly cooked fettuccine is tossed in a velvety mixture of egg yolks, Parmesan cheese, and a touch of heavy cream, finished with a hint of garlic and a sprinkle of red pepper flakes for optional heat. This one-pan masterpiece comes together effortlessly in just 15 minutes, making it an ideal recipe for busy nights when you crave a restaurant-quality meal at home. Garnished with fresh parsley, this dish is as visually stunning as it is delicious—serve it with a simple green salad or crusty bread for a meal that feels indulgent without the effort. Perfect for lovers of creamy pasta, shrimp recipes, and quick, easy dinners!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 12 count Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 2 count Garlic cloves, minced
- 4 count Egg yolks
- 1 cup Grated Parmesan cheese
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Parsley, freshly chopped
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
In a small bowl, whisk together egg yolks, Parmesan cheese, and heavy cream until smooth. Set aside.
In the same skillet used for the shrimp, lower the heat and add the minced garlic. Sauté for 30 seconds until fragrant but not browned.
Add the cooked and drained fettuccine to the skillet. Toss to coat in the garlic oil.
Remove the skillet from the heat and slowly pour in the egg yolk mixture, stirring quickly to create a creamy sauce. Add reserved pasta water, a little at a time, if needed, to adjust the consistency of the sauce.
Season the pasta with salt, black pepper, and red pepper flakes (if using). Toss until well combined.
Add the cooked shrimp back into the skillet and gently stir to combine.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1166 mg | 90% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
