This shrimp carbonara is one of those dinners I turn to when I want comfort without committing the whole evening to cooking. It feels indulgent, but the process is quick and straightforward. The sauce comes together with eggs, butter, cheese, and a little pasta water, creating that silky coating everyone loves. Adding shrimp gives it a lighter seafood twist that works beautifully with the salty bacon and sharp cheese.
I usually make this on nights when pasta sounds good but heavy cream doesn’t. The sauce stays rich without feeling overwhelming, and the shrimp cook so quickly that the whole dish lands on the table before anyone gets impatient.
Why This Shrimp Carbonara Works So Well
This recipe has earned its place in my regular rotation for a few simple reasons.
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Ready in about 25 minutes from start to finish
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Sauce stays smooth and glossy without cream
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Shrimp cook quickly and stay tender
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Bacon adds depth without overpowering
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Perfect balance of rich and light
It’s the kind of pasta that feels restaurant-worthy but still very doable at home.
Ingredients You’ll Need
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12 ounces spaghetti
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1 pound large shrimp, peeled and deveined
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6 slices bacon, sliced
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6 tablespoons butter, softened
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1 large egg, room temperature
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6 cloves garlic, minced
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½ teaspoon red pepper flakes
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¾ cup grated parmesan cheese, plus more for serving
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¼ cup chopped fresh parsley
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Salt to taste
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Black pepper to taste
Each ingredient plays a clear role. The egg and butter create the base of the sauce, the cheese adds body, and the shrimp bring freshness to balance the richness.
Ingredient Notes From My Kitchen
Using a room temperature egg matters here. Cold eggs don’t blend as smoothly and can affect the texture of the sauce.
Large shrimp work best since they stay juicy and don’t overcook as easily. I pat them dry before cooking so they sear nicely in the pan.
Garlic is bold in this recipe. If you prefer a milder flavor, reducing it slightly still keeps the dish balanced.
How I Pull It All Together
Before cooking, I prep everything. This pasta moves quickly, so having ingredients ready makes all the difference.
The sauce base gets blended first. Egg, butter, garlic, cheese, salt, and red pepper flakes turn into a creamy mixture in seconds. I set that aside while the pasta cooks.
Bacon cooks in a wide skillet until crisp, then gets removed, leaving just enough fat behind. Shrimp cook briefly in that same pan until pink and tender, then join the bacon.
A splash of reserved pasta water loosens the browned bits in the pan. Pasta goes in next, followed by the sauce mixture, shrimp, bacon, and parsley. Everything gets tossed gently until coated.
Serving It Up
This pasta is best served right away while the sauce stays silky.
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Finish with extra parmesan
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Add cracked black pepper generously
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Serve with simple bread on the side
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Keep portions modest since it’s rich
Leftovers exist rarely, but when they do, they don’t last long.
Storage and Reheating
This dish really shines fresh. If needed, leftovers can be stored in the fridge for one day. I reheat gently on low heat with a splash of water, though the texture is best right after cooking.
FAQs
What is shrimp carbonara?
It’s a pasta dish where shrimp replaces some or all of the traditional pork, tossed in an egg-based sauce with cheese and butter.
Is the egg cooked in this recipe?
Yes. The heat from the pasta and pan cooks the egg gently while creating the sauce.
Can a different pasta shape be used?
Yes. Fettuccine or bucatini work well and hold the sauce nicely.
Can bacon be skipped?
Yes. The dish will still be flavorful, though slightly lighter.
What cheese works best here?
Parmesan works well. Pecorino can be used for a sharper finish.
Spaghetti carbonara with shrimp
This shrimp carbonara is rich, creamy, and ready in under thirty minutes.
Ingredients
- 12 ounces linguine
- 6 slices bacon, diced
- ¾ pound large shrimp, peeled and deveined
- 6 tablespoons butter, softened
- 1 large egg, at room temperature
- ⅓ cup grated parmesan cheese
- 6 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ½ cup reserved pasta cooking water
- ⅓ cup finely chopped Italian parsley
- Additional parmesan cheese, parsley, and cracked black pepper for serving
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until just al dente. Before draining, reserve about half a cup of the starchy pasta water and set it aside.
- In a blender or food processor, combine the egg, softened butter, parmesan cheese, garlic, red pepper flakes, and salt. Blend briefly until smooth and creamy, scraping down the sides if needed, then set the mixture aside.
- Cook the diced bacon in a large skillet over medium heat until crisp. Transfer the bacon to a plate lined with paper towels, leaving a small amount of the rendered fat in the pan. Add the shrimp to the skillet and cook just until pink and opaque, then remove and set aside with the bacon.
- Place the skillet back over medium heat and pour in a portion of the reserved pasta water, scraping up any browned bits from the bottom of the pan. Add the cooked pasta, followed by the butter and egg mixture, parsley, bacon, and shrimp. Toss everything together until the pasta is evenly coated in the sauce, adding more pasta water if needed for a silkier texture.
- Serve immediately with extra parmesan cheese, parsley, and cracked black pepper on top.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 552Total Fat 30gSaturated Fat 16gUnsaturated Fat 13gCholesterol 299mgSodium 1636mgCarbohydrates 34gFiber 3gSugar 1gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp carbonara is one of those meals that proves simple ingredients can still feel special. It comes together quickly, tastes rich without relying on cream, and feels comforting without being heavy. The combination of tender shrimp, salty bacon, and silky pasta hits that sweet spot between everyday dinner and something a little more indulgent.
This is the kind of recipe I keep in my back pocket for busy nights, unexpected guests, or moments when I just want a bowl of pasta that feels thoughtfully made. It’s reliable, satisfying, and always worth the short time it takes to bring together.
