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You are here: Home / Recipes / Fish & Seafood

Shrimp Carbonara

By Susie Weinrich · Date Feb 24, 2022· 60 Comments · May contain affiliate links.

shrimp over pasta and garnished with parsley
Shrimp and pasta on a serving platter with parsley and parmesan
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This Shrimp Carbonara recipe is a perfect pasta dinner that only takes 25 minutes to make! Perfectly cooked pasta is coated in a creamy egg & butter sauce and tossed with tender shrimp and crispy bacon. It’s a great weeknight dinner.

a platter with shrimp carbonara, table bread and serving utensils

Another quick weeknight shrimp pasta recipe is this Shrimp Scampi Linguine. You can’t go wrong with either one!

Table of Contents hide
1 Ingredients
2 Step By Step Picture Instructions
3 Recipe Tips
4 Audio Recipe
5 Recipe FAQ’s
6 Related Recipe
7 Did you make this recipe?
8 Shrimp Carbonara + Video

Ingredients

Here are the things that you need to make this Shrimp Carbonara Recipe and some tips on specific ingredients –

Shrimp Carbonara Ingredients with text labels

Room Temperature Egg – It is important that you use a room temperature egg so that it will break down properly in the food processor (or blender)

Pro Tip: To bring an egg to room temp quickly simply place it in a bowl of warm water for about 5 minutes.

Garlic- This recipe does call for quite a bit of garlic! The flavor is amazing mixed with the bacon, cheese and shrimp. However, if you are sensitive to garlic, then I recommend that you reduce the amount of garlic to 4 cloves.

Shrimp– When you buy it in the store it may be labeled as a number value. This means how many shrimp are in a pound.

For this Shrimp Carbonara you want to use a “large” shrimp, which will generally be around 31/35.

Step By Step Picture Instructions

This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started: put salted water on to boil, slice the bacon, place the egg in warm water to bring to room temp, mince the garlic, measure out the butter, pepper flakes, salt, and parm cheese, also chop the parsley.

Now that you are prepared (called mise en place in French. Fancy!) grab a food processor or blender and we will make the base of the sauce.

In the processor/blender add the egg, minced garlic, red pepper flakes, salt, softened butter, and parmesan cheese. Blend about 15 seconds until it is creamy. You may need to stop and scrape the sides down. Set the butter mixture aside for now.

a food processor with a butter egg sauce

Pop the pasta in the boiling water to cook per package instructions.

Pro Tip: Place a measuring cup in your colander and you won’t forget to reserve the starchy pasta water!!

In a large skillet sauté the bacon over medium heat until it is crisped and brown. Remove the bacon with a slotted spoon to a paper towel lined plate.

Drain all but 2 tablespoon of bacon grease from the pan.

Add the shrimp to the bacon grease in the pan and cook over medium heat for about 3 minutes, just until the shrimp are a nice pink color.

Remove the shrimp from the pan and place on the plate with the bacon.

bacon being removed from a skillet with a slotted spoon
shrimp cooking in a skillet

Place the now empty skillet over medium heat. Pour in ¼ cup reserved starchy pasta water and deglaze the bottom of the pan.

Deglazing – scraping up with browned bits from the bottom of the pan with hot liquid.

Stir in the pasta, butter/egg mixture, parsley, bacon, and shrimp. Give it a good toss to coat the pasta in the sauce.

a skillet full of shrimp carbonara pasta being tossed with tongs

Serve immediately topped with parmesan cheese and cracked black pepper.

Recipe Tips

  • The recipe comes together really quickly, so prep all your ingredients before you start cooking!
  • This is not a “make-ahead” recipe, it is best served immediately.
  • Make sure you use a room temperature egg. They will process properly when at room temp.
  • Don’t be shy with the cheese! If you like a creamier cheesier pasta, add another ¼ cup of cheese.
  • Don’t forget to reserve the starchy pasta cooking water! Place a measuring cup in your colander to remind you.
  • This recipe would also be delicious with fettuccine or bucatini pasta.
Shrimp and pasta on a serving platter with parsley and parmesan

Audio Recipe

Listen to the full recipe, including tips and tricks, using the player below.

Recipe FAQ’s

What is Shrimp Carbonara

Shrimp Carbonara is an Italian pasta dish made with shrimp and bacon tossed in a creamy sauce that is made with egg, butter and parmesan cheese.

Do you use raw egg in Carbonara?

Yes, Carbonara is traditionally made with a raw egg. It is part of the sauce that makes it completely creamy and decadent. You can rest assured that the hot pasta and hot pan cook the egg enough to be safe.

What other cheese can I use in Carbonara?

If you prefer to not use parmesan cheese in Carbonara that is totally fine, there are plenty of other options. Two great options are Gruyere or Grana Padano. You can use a Pecorino Romano, although it is a little saltier than parmesan.

Related Recipe

  • Beef ragu over pappardelle pasta with a dallop of ricotta on top
    The Best Slow Simmered Beef Ragu
  • linguine with shrimp and lemons in a sauté pan
    Shrimp Scampi Linguine
  • a skillet full of chicken fettuccine alfredo
    Creamy Chicken Fettuccine Alfredo

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Shrimp Carbonara on a platter with parsley garnish

Shrimp Carbonara + Video

Shrimp Carbonara is an Italian pasta dish that is made with shrimp and bacon in a creamy egg and butter sauce. It is ready in under 30 minutes, making it a great weeknight dinner!
4.87 from 60 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 746kcal
Author: Susie Weinrich

Equipment

  • Food Processor or Blender
  • Large skillet

Ingredients

  • 1 large egg - at room temp (bring to room temp in a bowl of warm water for 5 minutes)
  • 6 tablespoon butter - at room temp.
  • ⅓ cup parmesan cheese - grated
  • 6 garlic cloves
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon kosher salt
  • 6 slices bacon - diced
  • ¾ lb large shrimp peeled and deveined - (about 31/35 count)
  • 12 oz linguine
  • ½ cup RESERVED starchy pasta cooking water
  • ⅓ cup Italian parsley - finely chopped

Garnish

  • additional parsley, parmesan cheese, and cracked black pepper

Instructions
 

Mise en Place (Get Prepped)

  • This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started.
    Put salted water on to boil, slice the bacon, place the egg in warm water to bring to room temp, mince the garlic, measure out the butter, pepper flakes, salt, and parmesan cheese, also chop the parsley.

Shrimp Carbonara

  • In a food processor or blender add the egg, minced garlic, red pepper flakes, salt, softened butter, and parmesan cheese.
    Blend for about 15 seconds until it is creamy. You may need to stop and scrape the sides down.
    Set the butter mixture aside for now.
    1 large egg, 6 tablespoon butter, ⅓ cup parmesan cheese, 6 garlic cloves, ½ teaspoon red pepper flakes, ¼ teaspoon kosher salt
  • Pop the pasta in the boiling water to cook per package instructions.
    DON'T FORGET TO RESERVE ½ CUP STARCHY PASTA WATER!!
    Pro Tip: Place a measuring cup in your colander and you won't forget to reserve the starchy pasta water!!
    12 oz linguine
  • In a large skillet sauté the bacon over medium heat until it is crisped and brown. Remove the bacon with a slotted spoon to a paper towel lined plate.
    6 slices bacon
  • Drain all but 2 tablespoon of bacon grease from the pan.
  • Add the shrimp to the bacon grease in the pan and cook over medium heat for about 3 minutes, just until the shrimp are a nice pink color.
    Remove the shrimp from the pan and place on the plate with the bacon.
    ¾ lb large shrimp peeled and deveined
  • Place the now empty skillet over medium heat. Pour in ¼ cup reserved starchy pasta water and deglaze the bottom of the pan.
    ½ cup RESERVED starchy pasta cooking water
  • Stir in the pasta, butter/egg mixture, parsley, bacon, and shrimp. Give it a good toss to coat the pasta in the sauce.
    Pro Tip: Add more pasta water and parmesan cheese if you like it creamier!
    ⅓ cup Italian parsley
  • Serve immediately topped with parmesan cheese and cracked black pepper.
    additional parsley, parmesan cheese, and cracked black pepper

Recipe Tips and Notes:

RECIPE TIPS: 
  • The recipe comes together really quickly, so prep all your ingredients before you start cooking!
  • This is not a “make-ahead” recipe, it is best served immediately.
  • Make sure you use a room temperature egg. It will process properly when it is at room temp.
  • Don’t be shy with the cheese! If you like a creamier cheesier pasta, add another ¼ cup of cheese.
  • Could also use Grana Padano or Gruyere cheese in place of parmesan cheese.
  • Don’t forget to reserve the starchy pasta cooking water! Place a measuring cup in your colander to remind you.
  • This recipe would also be delicious with fettuccine or bucatini pasta.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 746kcal | Carbohydrates: 66g | Protein: 38g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 1336mg | Potassium: 402mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1157IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 4mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.87 from 60 votes (21 ratings without comment)

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    Recipe Rating




  1. Tonara says

    May 03, 2025 at 2:22 am

    5 stars
    Enjoyed cooking it. Did not see the quantities till we had eaten up. Turned out that I guessed them closely anyway. Tasted great, in my go to lust now. Donald, Aotearoa New Zealand.

    Reply
    • Susie Weinrich says

      May 03, 2025 at 10:00 am

      Hey – good job guessing the ingredient amounts!

      Reply
  2. Jade says

    March 27, 2025 at 8:12 pm

    4 stars
    This tasted great and the recipe was easy to follow. However, I definitely would not call this an easy meal to make. It has a lot of steps and used a lot of kitchenware (pot, pan, blender, cutting board).

    Reply
  3. Raelyn Sullivan says

    February 26, 2025 at 8:02 pm

    4 stars
    Wonderful recipe!! I really appreciate the steps in making this and the tips. It’ll be on the menu often!

    Reply
    • Susie Weinrich says

      February 26, 2025 at 10:34 pm

      Excellent – you should try the regular Spaghetti Carbonara some time too!

      Reply
  4. Mary Bajorek says

    January 29, 2025 at 7:26 am

    5 stars
    Easy to make and tasted delicious
    My husband wants it weekly!

    Reply
    • Susie Weinrich says

      January 29, 2025 at 8:21 am

      Wonderful!! It would make a great Valentine’s Dinner at home.

      Reply
  5. Melissa says

    January 20, 2025 at 8:14 pm

    5 stars
    This was so delicious, loaded with flavor. Everyone enjoyed the buttery, garlicky pasta with bacon, Parmesan and shrimp.

    Reply
  6. Susan C says

    November 14, 2024 at 7:20 pm

    5 stars
    I’ve printed out hundreds of recipes, but never left a comment. Most of the recipes did not come out as well as hoped, but I always assume that was more my fault as I’m not a great cook. This recipe was fantastic. I made a 2 person recipe. Ate one last night and the second tonight with a little more cheese and a small amount of the pasta water. I did make a couple changes; scratched the bacon and quickly fried 8 oz Procuitto. This didn’t give me enough grease in the pan to sauté the shrimp so added 1-2 T butter. Since this was only for 2 I used a stick blender for the egg/butter mixture. Did not have parsley but did have spinach chips made with olive oil, baked at 200 degrees for an hour and seasoned with salt, garlic and onion powder.

    water.

    Reply
    • Susie Weinrich says

      November 15, 2024 at 7:16 am

      Thank you SO much for coming back to rate and review the recipe. It honestly means a lot because it helps the content to be shown to more people!!
      I am so glad you loved this recipe. AND I love the subs you made… I sure sounds like you are a good cook!!!

      Reply
  7. Michelle says

    November 06, 2024 at 10:57 pm

    5 stars
    Super easy and received the vote of approval from every family member.

    Reply
    • Susie Weinrich says

      November 07, 2024 at 6:50 am

      Wonderful! Having a dinner everyone loves is like GOLD!

      Reply
  8. Nancy says

    November 04, 2024 at 11:08 pm

    5 stars
    Made this for my husband for his birthday. He and I both loved it. Did not add the parsley.

    Reply
    • Susie Weinrich says

      November 05, 2024 at 7:24 am

      Wonderful!!! Happy Birthday, Hubby 😃

      Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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