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.
Another quick weeknight shrimp pasta recipe is this Shrimp Scampi Linguine. You can’t go wrong with either one!
Ingredients
Here are the things that you need to make this Shrimp Carbonara Recipe and some tips on specific ingredients –
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.
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.
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.
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.
Recipe FAQ’s
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.
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.
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.
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Shrimp Carbonara
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.
- 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!!
- 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.
- Place the now empty skillet over medium heat. Pour in ¼ cup reserved starchy pasta water and deglaze the bottom of the pan.
- 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!
- Serve immediately topped with parmesan cheese and cracked black pepper.
Notes:
- 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Mark Gornik
Why does the recipe call for 1/4 of pasta water but the ingredients list a 1/2 cup?
Susie Weinrich
Just to make sure you have enough. If 1/4 cup isn’t enough then you can add more. Or if you want it creamier you can add more cheese and pasta water to make it more deluxe! Hope you love it.
HEATHER
Delicious!! I’ve made it twice already! Perfect each time, best recipe for this I’ve ever made! Thanks!
LuAnn Strausbaugh
Going to try this tonight, need something different and new,let you know how it goes.
Tara
Super easy and by far the best recipe! Will definitely be making this again
Heather
Super easy to throw together on a busy night – and so so so tasty! A new family favorite!
Pinky
I made this with home made pasta and butcher bacon. This is worthy of being written in my recipe book. I recommend squeezing a lemon over the dish just before serving to make it shine. Thank you very much!!!
Laurie
Omg. This is so good. The perfect combo of shrimp scampi and carbonara. I was skeptical of the blender with the egg, butter and cheese since I’ve been making old school carbonara for so long. Followed the recipe to the tee and it was amazing. Highly recommend. We’re stuffed!
Josh
Flavor was great but turned out a little dry for me. Anything you can think of that I can try differently next time to avoid that?
Susie Weinrich
You can certainly try adding another egg yolk, more butter, or drizzle with extra virgin olive oil before serving.
Laurie
I used a full cup of pasta water.
Tsmi
Excited to try this for a dinner party on Thursday. How many will it serve as written? Thanks.
Susie Weinrich
It only serves 4, but you should definitely be able to double the recipe!
(easy tip about adding servings… hover above the servings at the top of the recipe card and a slider will
appear, move the slider up and down for more/less servings and it will change the ingredient amounts!)
Lauren
Perfect pasta recipe to make, loved it with the shrimp!
Shellagh
So yummy!!! I used prosciutto instead of bacon since that’s what I had on hand. It turned out absolutely amazing!!
Carol
This recipe was easy and not too time consuming. I used chopped pancetta rather than American style bacon and added fresh chopped clams with the shrimp. Next time I may used 2-3 different seafoods- lobster, crab or even squid. Another thing that I liked was it calls for only 1 egg so the egg taste doesn’t overpower the combo of ingredients. I will definitely make again and share the recipe.
Susie Weinrich
Thank you so much, Carol! Happy New Year!
Jade
Easy and simple! Delicious recipe
Jodie
Made this tonight! Great recipe but was a little dry. Added another egg yolk, splash more starchy water and some more Parmesan cheese! I also added a cup of frozen peas! Bacon, shrimp and peas just blend so well together! Loved the recipe!
Valerie Suzanne Catling
I made this recipe an it was delicious Thanks for sharing t/c