Shrimp Linguini Carbonara
Elevate your dinner menu with this indulgent Shrimp Linguini Carbonara, a luxurious twist on the classic Italian favorite. This creamy pasta dish combines tender linguini with plump, succulent shrimp, crispy bacon, and a velvety Parmesan and egg yolk sauce. Fresh garlic, a touch of red pepper flakes, and a sprinkle of freshly chopped parsley add layers of flavor to every bite. Ready in just 35 minutes, this recipe is perfect for a quick yet elegant meal that feels restaurant-worthy. Serve it hot, and watch as the silky sauce clings to every strand of pasta, creating a decadent dish that's sure to impress. Perfect for seafood pasta lovers, this Shrimp Carbonara is a must-try for your next weeknight dinner or special occasion.
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Recipe Information
Ingredients
- 12 oz linguini pasta
- 1 lb shrimp, peeled and deveined
- 6 slices bacon, diced
- 3 large egg yolks
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta cooks, heat a large skillet over medium heat and add the diced bacon. Cook until crispy, then transfer to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
Season the shrimp with 1/2 tsp of salt and the ground black pepper. In the same skillet, heat 1 tbsp of olive oil over medium heat. Add the shrimp and cook for 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to low and add the remaining olive oil to the skillet. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Meanwhile, in a mixing bowl, whisk together the egg yolks and grated Parmesan cheese until well combined. Slowly whisk in 1/4 cup of the reserved pasta water to temper the eggs.
Add the cooked linguini to the skillet with the garlic and toss to coat. Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing continuously to combine. Add more reserved pasta water, a tablespoon at a time, until the sauce reaches your desired creamy consistency.
Stir in the cooked bacon and shrimp, ensuring everything is evenly coated in the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
Divide the Shrimp Linguini Carbonara into serving bowls, garnish with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1618 mg | 539% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.6 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1198 mg | 92% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2020 mg | 43% | |
*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.
