Description
Discover how to make a delicious Shrimp and Crab Carbonara with this easy recipe. Creamy, flavorful, and perfect for your next dinner!
Ingredients
- 12 ounces (340 g) (340 grams) spaghetti
- 8 ounces (227 g) (225 grams) shrimp, peeled and deveined
- 8 ounces (227 g) (225 grams) imitation crab meat
- 2 tablespoons (30 ml) (28 grams) vegetable oil
- 3 cloves garlic, minced
- 1 cup (240 ml) (240 milliliters) coconut cream
- 1/2 cup (120 ml) (50 grams) grated plant-based Parmesan cheese
- 1/4 cup (60 ml) (15 grams) chopped fresh parsley
- 1 teaspoon (5 ml) (5 grams) lemon zest
- Salt, to taste
- Black pepper, to taste
- 2 large eggs
Instructions
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente.
- Drain the spaghetti, reserving 1/2 cup of pasta water, and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet and cook until pink, about 3-4 minutes.
- Stir in the lump crab meat and cook for an additional 2 minutes.
- In a bowl, whisk together eggs, heavy cream, and Parmesan cheese.
- Reduce heat to low and add cooked spaghetti to the skillet.
- Pour the egg and cream mixture over the pasta and toss quickly.
- Add reserved pasta water gradually to reach desired consistency.
- Stir in chopped parsley and lemon zest.
- Season with salt and black pepper to taste.
- Toss everything together until well combined and heated through.
- Serve immediately, garnished with additional Parmesan if desired.
Notes
- For a richer sauce, increase the amount of coconut cream or add a splash of plant-based milk.
- Enhance the dish with a touch of red pepper flakes for a subtle spiciness.
- Elevate the flavor profile by experimenting with herbs like basil or dill, or a squeeze of fresh lemon juice.
