Who’s ready for a creamy, cheesy, shrimp-tastic pasta dish? This Creamy Shrimp Carbonara is one of my favorite comfort meals it’s packed with juicy shrimp, crispy pancetta (kind of like fancy bacon), and a rich cheesy sauce that clings to every strand of spaghetti. And the best part? It’s not hard to make at all!
Method
Boil the Pasta
To begin, bring a large pot of water to a rolling boil. This will be for cooking your spaghetti. Once the water is boiling, add a generous pinch of salt this step is important because it helps season the pasta from the inside out. Set your timer and cook the spaghetti for one minute less than the package instructions. This is so the pasta finishes cooking in the sauce later, soaking up all that creamy, cheesy flavor. While the pasta is cooking, be sure to scoop out about 1½ cups of the starchy pasta water and set it aside before draining the noodles. You’ll use this liquid gold to bring the sauce together!
Mix the Sauce
While the pasta water heats up, it’s a great time to prepare the creamy carbonara sauce. In a medium-sized mixing bowl, add four egg yolks, one cup of freshly grated Pecorino Romano or Parmesan cheese, and ½ teaspoon of black pepper. Whisk these together until smooth and well combined. This simple mixture is the heart of the dish, and it’s what gives the carbonara its signature creamy texture without using any cream!
Season the Shrimp
Now, let’s get those shrimp ready. Start by rinsing and thoroughly patting them dry using a paper towel. This is key to getting that nice golden sear later. Place the shrimp in a bowl and season them with garlic powder, dried parsley, ½ teaspoon of salt, ½ teaspoon of black pepper, and a teaspoon of oil. Toss everything together so each shrimp is evenly coated with flavor. Set the bowl aside to let the shrimp marinate while you prepare the rest of the dish.
Cook the Pancetta
Next, heat a deep skillet or large pan over medium heat. Add the diced pancetta and cook until it becomes golden brown and crispy. This usually takes just a few minutes. Once crispy, remove the pancetta with a slotted spoon and place it on a paper towel-lined plate to drain. Don’t discard the fat left in the pan! If you have about a tablespoon of it, that’s perfect. If not, you can add about a tablespoon of butter to make sure the shrimp gets a flavorful base to cook in.
Sauté the Shrimp
In the same skillet with the pancetta fat (or added butter), arrange the shrimp in a single layer and cook them over medium heat. Let them sear for about 2 minutes on one side until they start to turn pink and opaque, then flip them and cook for another 1–2 minutes on the other side. Be careful not to overcook the shrimp become rubbery if cooked too long. Once they’re perfectly pink and no longer translucent, remove them from the skillet and set them aside.
Mix it All Together
Here comes the fun part! Remove the skillet from the heat completely. This step is important because adding the egg mixture to a hot pan can scramble the eggs instead of creating a silky sauce. Add the drained spaghetti into the skillet, followed by the egg and cheese mixture and the crispy pancetta. Using tongs or a pasta fork, quickly and continuously toss everything together. Slowly pour in about 1 cup of the reserved pasta water while mixing. This will help create that signature creamy, glossy sauce. If the sauce seems too thick, just add a bit more of the reserved pasta water, a tablespoon at a time, until it reaches the perfect consistency.
Final Touch
Once the sauce is nice and creamy and clinging to the pasta, add the cooked shrimp back into the skillet. Gently toss everything together so the shrimp is evenly distributed throughout the dish. Give the pasta a quick taste, and adjust the seasoning with a little more salt or cheese if needed. Then, plate up the pasta and garnish with extra grated cheese and a sprinkle of freshly chopped parsley for a burst of color and freshness.
Necessary Tools
- Large pot (for boiling pasta)
- Medium to large skillet or deep pan
- Mixing bowl
- Whisk or fork
- Tongs or pasta fork
- Measuring spoons
- Cheese grater
- Knife and cutting board
Creamy Shrimp Carbonara
Cuisine: Italian, AmericanDifficulty: Easy4
servings15
minutes20
minutes35
minutesIngredients
8 oz spaghetti pasta
1 lb jumbo shrimp, peeled and deveined
1 tsp garlic powder
1 tsp dried parsley
½ tsp salt
½ tsp black pepper
1 tsp oil
4 oz pancetta, diced
4 egg yolks
1 cup Pecorino Romano or Parmesan cheese, grated (plus extra for garnish)
½ tsp black pepper (again for the sauce)
Salt to taste
1½ cups reserved pasta water
Fresh chopped parsley, for garnish
Directions
- Boil the Pasta
Start by bringing a big pot of water to a boil. Don’t forget to add a good pinch of salt to the water! - Mix the Sauce
While waiting for the water to boil, grab a bowl and whisk together the egg yolks, cheese, and ½ tsp of black pepper. This will be our creamy, cheesy sauce! - Season the Shrimp
Pat the shrimp dry with a paper towel (this helps them get nice and golden). Toss them with garlic powder, dried parsley, salt, pepper, and oil. Set them aside. - Cook the Pasta
Add the spaghetti to the boiling water and cook it for one minute less than what the package says. We want it a little firm (that’s called “al dente”) because it’ll finish cooking in the sauce. - Cook the Pancetta
In a deep skillet, cook the pancetta until it’s crispy. Scoop it out and leave about 1 tablespoon of the fat in the pan. If there’s not enough, just add a little butter. - Sauté the Shrimp
In the same skillet, cook the shrimp for about 2 minutes on each side, or until they’re no longer see-through. Set them aside. - Mix it All Together
Take the skillet off the heat. Add the cooked pasta, egg and cheese mixture, and pancetta. Stir, stir, stir! Slowly pour in 1 cup of that pasta water while mixing to make it super creamy. If it looks too thick, add a bit more water. - Final Touch
Toss the shrimp back in and give everything a good mix. Taste and add more salt or cheese if you want. Then plate it up and sprinkle extra cheese and parsley on top. Yum!
Notes
- Make sure the skillet is off the heat before adding the egg and cheese mixture, this prevents scrambled eggs!
- Save your pasta water before draining! It’s liquid gold for creamy sauces.
- Don’t overcook the shrimp, they cook super fast and can get rubbery if left too long.
Serving Suggestions
- Serve this dish hot with a slice of crusty bread to soak up the sauce.
- Add a simple green salad with lemon vinaigrette to balance the richness.
- Want a fancy touch? A little lemon zest on top can add a pop of brightness!
Fun Fact
Did you know that traditional carbonara from Italy doesn’t use cream at all? It gets its creamy texture just from eggs and cheese! Our shrimp version adds a seafood twist that takes it to a whole new level.
Conclusion
There you have it Creamy Shrimp Carbonara that’s easy enough for a weeknight but tasty enough for a dinner party! It’s rich, savory, and full of bold flavors. I hope you give it a try and love it as much as I do.
