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.
Audio Recipe
Listen to the full recipe, including tips and tricks, using the player below.
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 + Video
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:
- 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.
Tonara says
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.
Susie Weinrich says
Hey – good job guessing the ingredient amounts!
Jade says
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).
Raelyn Sullivan says
Wonderful recipe!! I really appreciate the steps in making this and the tips. It’ll be on the menu often!
Susie Weinrich says
Excellent – you should try the regular Spaghetti Carbonara some time too!
Mary Bajorek says
Easy to make and tasted delicious
My husband wants it weekly!
Susie Weinrich says
Wonderful!! It would make a great Valentine’s Dinner at home.
Melissa says
This was so delicious, loaded with flavor. Everyone enjoyed the buttery, garlicky pasta with bacon, Parmesan and shrimp.
Susan C says
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.
Susie Weinrich says
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!!!
Michelle says
Super easy and received the vote of approval from every family member.
Susie Weinrich says
Wonderful! Having a dinner everyone loves is like GOLD!
Nancy says
Made this for my husband for his birthday. He and I both loved it. Did not add the parsley.
Susie Weinrich says
Wonderful!!! Happy Birthday, Hubby 😃