Description
Indulge in a creamy and flavorful Shrimp Pasta Carbonara recipe that combines succulent shrimp with a rich carbonara sauce. Learn how to create this delicious dish today!
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 12 ounces (340 g) (340 grams) spaghetti or fettuccine
- 2 tablespoons (30 ml) (30 milliliters) olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) (240 milliliters) heavy cream
- 1 cup (240 ml) (100 grams) grated Parmesan cheese
- 2 large eggs
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (60 ml) (15 grams) chopped fresh parsley
Instructions
- Boil a large pot of salted water.
- Cook the spaghetti or fettuccine according to package instructions until al dente.
- Drain the pasta, reserving 1 cup of pasta water, and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the shrimp to the skillet and season with salt and pepper.
- Cook the shrimp for 2-3 minutes on each side until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Reduce heat to low and add heavy cream to the skillet.
- Stir in the Parmesan cheese until melted and smooth.
- In a small bowl, whisk together the eggs, then slowly add them to the skillet, stirring constantly.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Return the shrimp to the skillet and gently combine with the pasta.
- Season with additional salt and black pepper to taste.
- Sprinkle chopped fresh parsley over the pasta.
- Serve immediately while hot.
Notes
- Consider using half and half or milk instead of heavy cream for a lighter dish.
- Season the shrimp with salt and pepper before cooking to enhance their flavor.
- Whisk the eggs thoroughly to avoid clumping in the creamy sauce.
