If you’re a fan of both shrimp and carbonara, you’re in for a treat! These shrimp carbonara recipes are the perfect way to indulge in a cosy and delicious dinner at home. Whether you prefer a classic version or a twist on the traditional recipe, these dishes are sure to satisfy your cravings. Get ready to impress your taste buds with these mouthwatering shrimp carbonara recipes.
This version has both chicken and shrimp you can omit one if you like.
Ingredients
¼ cup olive oil, divided
1 lb. chicken cubes
4 tbsp. minced garlic, divided
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
1 lb. peeled and deveined shrimp
16 oz. linguine
6 sliced diced bacon
Salt and pepper to taste
1 chopped onion
1 cup sliced mushrooms
1 chopped red bell pepper
2 cups heavy cream
1 cup milk
1 ½ cups grated Parmesan cheese
2 egg yolks
1 cup white wine.
Instructions
Heat 2 tbsp. Olive in a large pan.
Sauté half the garlic and season with thyme, oregano, and basil.
Stir in the chicken and cook on low for 10 minutes.
Place the chicken on a platter and set aside.
Using the same pan, heat 2 tbsp of Olive oil and sauté the remaining garlic for 2 minutes.
Stir in the shrimp and cook on low for 6 minutes.
Transfer the shrimp to the chicken.
Cook the linguine in a pot of salted water for 12 minutes.
Again, fry the bacon using the same pan until about 5 minutes.
Drain the bacon on a paper towel and crumble. Set aside.
Sauté the onion, bell pepper, and mushroom in the pan with the bacon fat for 5 minutes.
Combine the heavy cream, milk, parmesan cheese, egg yolks, salt, and pepper in a bowl.
Add the wine to the onion, pepper, and mushroom in the pan and bring to a boil.
Cook on low for 5 minutes.
Stir in the heavy cream mixture and simmer for 5 minutes.
Return the shrimp and chicken to the pan and coat with the sauce.
Serve the shrimp with the pasta.
Related
shrimp carbonara
Ingredients
- ¼ cup olive oil
- 1 lb chicken cubes
- 4 tbsp minced garlic, divided
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- 1 lb peeled and deveined shrimp
- 16 oz linguine
- 6 sliced diced bacon
- Salt and pepper to taste
- 1 chopped onion
- 1 cup sliced mushrooms
- 1 chopped red bell pepper
- 2 cups heavy cream
- 1 cup milk
- 1 ½ cups grated Parmesan cheese
- 2 egg yolks
- 1 cup white wine.
Instructions
- Heat 2 tbsp. Olive in a large pan.
- Sauté half the garlic and season with thyme, oregano, and basil.
- Stir in the chicken and cook on low for 10 minutes.
- Place the chicken on a platter and set aside.
- Using the same pan, heat 2 tbsp of Olive oil and sauté the remaining garlic for 2 minutes.
- Stir in the shrimp and cook on low for 6 minutes.
- Transfer the shrimp to the chicken.
- Cook the linguine in a pot of salted water for 12 minutes.
- Again, fry the bacon using the same pan until about 5 minutes.
- Drain the bacon on a paper towel and crumble. Set aside.
- Sauté the onion, bell pepper, and mushroom in the pan with the bacon fat for 5 minutes.
- Combine the heavy cream, milk, parmesan cheese, egg yolks, salt, and pepper in a bowl.
- Add the wine to the onion, pepper, and mushroom in the pan and bring to a boil.
- Cook on low for 5 minutes.
- Stir in the heavy cream mixture and simmer for 5 minutes.
- Return the shrimp and chicken to the pan and coat with the sauce.
- Serve the shrimp with the pasta.