Shrimp Carbonara
This recipe guides you through preparing a shrimp carbonara. Spaghetti is cooked al dente, while shrimp, onion, and garlic are sautéed. A creamy sauce, made with eggs, milk, half-and-half, and Parmesan, is then tossed with the hot pasta and shrimp for a comforting and flavorful meal.
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet For sautéing shrimp and aromatics, and combining with pasta
- 1 Whisk For preparing the egg and cheese mixture
- 1 Tongs For tossing pasta and sauce
Ingredients
Main
- 1 16 ounce package spaghetti
- 20 uncooked medium shrimp peeled and deveined
- 2 tablespoons extra-virgin olive oil divided
- salt and ground black pepper to taste
- 1 small onion minced
- 2 cloves garlic minced
- 1 cup skim milk
- 0.25 cup half-and-half
- 4 large eggs beaten
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley
Instructions
- Cook spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- While the spaghetti cooks, season the peeled and deveined shrimp with salt and ground black pepper.
- Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil. Add the minced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a medium bowl, whisk together the skim milk, half-and-half, and beaten eggs until well combined. Gradually whisk in the 1 cup of grated Parmesan cheese.
- Add the drained hot spaghetti to the skillet with the cooked onion and garlic. Reduce heat to low or remove the skillet from the heat temporarily.
- Pour the egg and cheese mixture over the hot spaghetti, immediately and continuously tossing with tongs to coat the pasta evenly and prevent the eggs from scrambling. Add a splash of reserved pasta water as needed to create a creamy sauce consistency.
- Return the cooked shrimp to the skillet with the pasta. Toss gently to combine and heat through, ensuring everything is well coated.
- Serve immediately, garnished with fresh parsley and additional grated Parmesan cheese, if desired.
Notes
This recipe uses whole eggs, milk, and half-and-half, which can make the sauce prone to scrambling if not handled correctly. To ensure a creamy, emulsified sauce, gradually whisk some hot reserved pasta water into the egg mixture to temper it before adding to the hot pasta. Toss continuously and quickly to prevent the eggs from curdling. Avoid overheating the skillet when combining. Do not overcook the shrimp; remove them as soon as they turn pink to keep them tender. Season generously at each stage for optimal flavor.