Name: Shrimp Carbonara Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large egg – at room temperature (place in warm water for 5 minutes); 6 tbsp butter – softened; ⅓ cup grated Parmesan cheese; 6 garlic cloves – minced; ½ tsp red pepper flakes; ¼ tsp 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 finely chopped Italian parsley; Additional parsley; Extra Parmesan cheese; Cracked black pepper

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When it comes to elegant weeknight dinners that don’t require hours in the kitchen, Shrimp Carbonara might just be the ultimate choice. It’s everything you love about classic Italian comfort food: creamy sauce, smoky bacon, and perfectly cooked pasta — with the sweet, delicate addition of tender shrimp to take it over the top.

In this version, golden shrimp and crispy bacon are tossed together with spaghetti (or your favorite pasta) in a silky, rich sauce made from eggs, butter, and Parmesan. The result? A luxurious yet effortless dish that feels restaurant-worthy but comes together in about 30 minutes.

Whether you’re cooking for a date night, family dinner, or just treating yourself to something indulgent, this Shrimp Carbonara delivers big flavor with minimal fuss.

Why You’ll Love This Recipe

Quick & Easy: Ready in under half an hour with simple ingredients.
Ultra Creamy: The sauce is made with eggs, butter, and cheese — no cream needed!
Perfectly Balanced: Crispy bacon, tender shrimp, and rich sauce in every bite.
Restaurant-Quality Flavor: Feels fancy but uses pantry staples.

What You’ll Need

Here’s everything that goes into this decadent Shrimp Carbonara — plus a few tips to make sure each component shines.

Main Ingredients

Shrimp: Choose large shrimp (31/35 count per pound) — their plump texture pairs perfectly with the creamy sauce. You can use fresh or frozen (thawed and patted dry).
Bacon: Classic carbonara uses pancetta or guanciale, but good-quality bacon adds a wonderful smoky crunch that complements the shrimp beautifully.
Pasta: Spaghetti, fettuccine, or bucatini work best to hold that creamy sauce.

For the Carbonara Sauce

Egg: The heart of carbonara — it transforms into a silky, rich coating when combined with hot pasta. Use room-temperature eggs for best results.
Butter: Adds depth and richness to the sauce.
Parmesan Cheese: Freshly grated for that nutty, salty kick. You can also use Gruyère or Pecorino Romano if you prefer.
Garlic: Adds a savory edge that pairs beautifully with bacon and shrimp.
Red Pepper Flakes: Optional but adds a subtle warmth that balances the richness.
Salt & Black Pepper: To season every layer perfectly.
Fresh Parsley: For a pop of color and freshness at the end.

Step-by-Step Instructions

This dish comes together fast, so before you start cooking, prep all your ingredients. In French, this is called mise en place — meaning “everything in its place.” It’s the best way to make sure your carbonara turns out silky and smooth.

Step 1: Prep the Ingredients

Bring a large pot of salted water to a boil for your pasta.
Place your egg in a small bowl of warm water to bring it to room temperature (about 5 minutes).
Mince your garlic, chop the parsley, and slice the bacon into bite-sized pieces.
Measure out your butter, Parmesan, and seasonings — you’ll need them ready once the pasta starts cooking.

Pro Tip: Place a measuring cup in your colander to remind yourself to reserve pasta water later!

Step 2: Make the Sauce Base

In a food processor or blender, combine:

1 large room-temperature egg
5–6 cloves of garlic (reduce to 3–4 if you prefer a milder flavor)
1 teaspoon red pepper flakes
½ teaspoon salt
4 tablespoons softened butter
½ cup grated Parmesan cheese

Blend until the mixture is creamy and smooth, about 15 seconds. Stop and scrape the sides if needed. This luscious mixture will form the base of your sauce later. Set aside.

Step 3: Cook the Pasta

Add your pasta to the boiling water and cook until al dente (usually 1 minute less than package instructions).
Before draining, reserve 1 cup of the starchy pasta water — it’s key for adjusting the sauce consistency later. Set pasta aside while you prepare the shrimp and bacon.

Step 4: Crisp the Bacon

Heat a large skillet over medium heat. Add the bacon and cook until it turns deep golden and crisp, about 5–6 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate.

Carefully pour off all but 2 tablespoons of bacon fat from the pan — that’s where all the flavor lives.

Step 5: Cook the Shrimp

In the same skillet, add your shrimp to the hot bacon fat. Sauté for 2–3 minutes per side, just until they turn pink and slightly opaque. Don’t overcook them — they’ll continue to warm through later. Remove the shrimp and place them with the bacon.

Step 6: Deglaze and Build the Sauce

With the skillet still hot, pour in ¼ cup of reserved pasta water to deglaze. Scrape up all the flavorful browned bits from the bottom — that’s pure gold for the sauce.

Now, reduce the heat to low. Add the hot pasta directly to the skillet, then pour in the egg-butter mixture. Toss quickly but gently using tongs, so the heat of the pasta cooks the egg and melts the butter into a silky, creamy sauce.

If the sauce looks too thick, add a splash more pasta water until it’s glossy and coats the noodles perfectly.

Step 7: Add the Shrimp and Bacon

Return the cooked shrimp and bacon to the skillet. Sprinkle in the chopped parsley and toss everything together until evenly coated. The shrimp should be tender, the bacon crisp, and the sauce luxuriously smooth.

Step 8: Serve and Enjoy

Serve immediately while warm, topped with an extra sprinkle of Parmesan and freshly cracked black pepper. This dish is at its best right out of the pan — rich, velvety, and irresistibly savory.

Recipe Tips & Tricks

Use Room-Temperature Eggs: Cold eggs won’t blend properly and can cause the sauce to clump.
Don’t Skip the Pasta Water: It’s the secret to a perfectly creamy, cohesive sauce.
Prep Ahead: Have all your ingredients ready — this recipe moves fast once you start cooking.
Add More Cheese: For an extra indulgent version, stir in another ¼ cup of Parmesan.
Serve Immediately: Carbonara doesn’t wait! The sauce thickens as it sits, so serve hot right away.
Change It Up: Try using fettuccine, rigatoni, or bucatini instead of spaghetti for variety.

Ingredient Substitutions

Cheese: Swap Parmesan for Gruyère, Grana Padano, or Pecorino Romano (for a saltier kick).
Protein: Replace shrimp with scallops or even chicken for a different twist.
Butter: You can use olive oil, though butter adds a richer mouthfeel and depth of flavor.

Frequently Asked Questions

What is Shrimp Carbonara?
Shrimp Carbonara is a twist on the Italian classic, featuring shrimp and bacon tossed in a creamy sauce made from eggs, butter, and cheese. It’s indulgent, simple, and utterly delicious.

Do I really use raw egg in the sauce?
Yes — but don’t worry! The residual heat from the hot pasta gently cooks the egg, creating a safe, silky sauce without scrambling.

Can I make this ahead of time?
Carbonara is best enjoyed fresh. The sauce tends to thicken as it cools, so it’s not ideal for meal prep. However, you can prep all ingredients in advance to save time.

What’s the best pasta for carbonara?
Spaghetti is traditional, but bucatini or fettuccine also work beautifully — choose what you love.

Final Thoughts

This Shrimp Carbonara is everything you want in a pasta dish — creamy, garlicky, and packed with rich, satisfying flavors. The combination of smoky bacon and tender shrimp wrapped in that silky egg-and-butter sauce feels indulgent yet perfectly balanced.

It’s the kind of recipe that reminds you just how powerful simple ingredients can be when treated with care. Whether you’re cooking for guests or a cozy night in, this Shrimp Carbonara will make any meal feel special — with barely 25 minutes of effort.

Serve it with crusty bread, a crisp salad, and a sprinkle of extra Parmesan for a dinner that’s sure to impress every single time.