Nymphadora's Shrimp Carbonara

Dive into culinary magic with Nymphadora's Shrimp Carbonara, a luxurious twist on the classic Italian favorite. This recipe combines succulent, perfectly seared shrimp with crispy pancetta, all tossed in a silky, Parmesan-infused egg yolk sauce that elegantly coats al dente spaghetti. Elevated by aromatic garlic, creamy butter, and a hint of fresh parsley, this dish achieves the perfect balance of richness and freshness. Ready in just 45 minutes, it's ideal for weeknight dinners or special occasions. Customize the heat with optional red pepper flakes and finish it off with an extra sprinkle of Parmesan for an irresistible presentation. Packed with keywords like shrimp carbonara recipe, creamy pasta, and classic Italian dish, this indulgence will satisfy your pasta cravings and impress any dinner guest.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Large shrimp, peeled and deveined
• 12 oz Spaghetti
• 4 oz Pancetta, diced
• 4 Egg yolks
• 1 cup Grated Parmesan cheese
• 3 cloves Minced garlic
• 2 tbsp Olive oil
• 2 tbsp Butter, unsalted
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 0.25 tsp Red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 2

In a small bowl, whisk together the egg yolks and grated Parmesan cheese until combined. Set aside.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Remove the pancetta to a plate using a slotted spoon, leaving the fat in the skillet.

Step 4

Add the remaining tablespoon of olive oil and the minced garlic to the skillet. Sauté for about 30 seconds, until fragrant.

Step 5

Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip and cook for another 2-3 minutes, or until pink and cooked through. Transfer the shrimp to the plate with the pancetta.

Step 6

Reduce the heat to low. Add the cooked spaghetti to the skillet and toss to coat in the remaining fat.

Step 7

Slowly pour the egg and Parmesan mixture over the pasta, tossing quickly to coat the spaghetti evenly. Add reserved pasta water, a little at a time, until a creamy sauce forms.

Step 8

Stir the cooked shrimp and pancetta back into the skillet. Toss until everything is evenly coated and warmed through.

Step 9

Season with salt, black pepper, and red pepper flakes if using. Sprinkle with fresh parsley before serving.

Step 10

Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	(1135.5g)

Amount per serving	% Daily Value*
Calories	2407.9

Total Fat 134.1g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1816.7mg	0%
Sodium 6147.9mg	0%
Total Carbohydrate 113.6g	0%
Dietary Fiber 6.7g	0%
Total Sugars 3.7g
Protein 188.4g	0%

Vitamin D 73.2IU	0%
Calcium 1366.5mg	0%
Iron 10.6mg	0%
Potassium 1768.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 31.2%

Carbs: 18.8%