Shrimp Carbonara

Name: Shrimp Carbonara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound linguine pasta; 4 slices bacon, chopped; 1 pound shrimp, peeled and deveined; 4 garlic cloves, minced; black pepper, to taste; 4 large eggs; 4 tablespoons heavy cream; 1 cup Parmigiano-Reggiano cheese, grated; 4 tablespoons fresh parsley, chopped

Recipe GLPR5a666303a2494b

Italian

Main Course

40 min

659 cal

Servings: 4

Stovetop

SNAP eligible

A classic Italian pasta dish combining tender shrimp and crispy bacon with a silky egg-based sauce and fresh parmesan cheese. This elegant main course is quick to prepare and delivers rich, satisfying flavors in just 40 minutes.

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Ingredients

1 pound linguine pasta

4 slices bacon, chopped

1 pound shrimp, peeled and deveined

4 garlic cloves, minced

black pepper, to taste

4 large eggs

4 tablespoons heavy cream

1 cup Parmigiano-Reggiano cheese, grated

4 tablespoons fresh parsley, chopped

Directions

Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, approximately 9–11 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, place bacon pieces in a large skillet over medium-high heat. Cook until crispy, about 7–8 minutes, stirring occasionally. Remove with a slotted spoon and set aside on a paper towel.
Reduce heat to medium. Add minced garlic to the bacon fat remaining in the skillet and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2–3 minutes per side until they turn pink and opaque throughout. Do not overcook. Season with black pepper to taste.
In a small bowl, whisk together the eggs, heavy cream, and most of the grated Parmigiano-Reggiano, reserving 2 tablespoons for garnish.
Remove the skillet from heat. Add the drained pasta and cooked bacon to the shrimp mixture and toss gently to combine.
Slowly pour the egg mixture over the pasta while tossing constantly. The residual heat from the pasta and skillet will cook the eggs to a safe temperature of 160°F. Continue tossing for 1–2 minutes until the sauce is creamy and coats all the pasta. If needed, add reserved pasta water a little at a time to reach desired consistency.
Divide the carbonara among four serving bowls. Garnish with reserved Parmigiano-Reggiano and fresh chopped parsley. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

Shrimp carbonara hits well in Charlotte—fresh shrimp is a legitimate local advantage, and the rest (pasta, bacon, eggs, Parmigiano-Reggiano) are staples at every major chain without a special trip. The stated 40 minutes is honest for four servings, though the technique of tempering egg without scrambling it requires attention and can frustrate home cooks new to the method. Cost per serving lands around $4–5, driven mainly by the shrimp and imported cheese, which is reasonable for a restaurant-quality weeknight dish. The dish does not keep well; carbonara must be eaten immediately after sauce comes together or the egg and cream break down, making it a same-night commitment rather than a leftovers play.