Shrimp Carbonara

A silky, perfectly salted plate of carbonara feels pretty special on its own, but when it’s topped with juicy shrimp, it becomes an indulgent Italian seafood dinner. This shrimp carbonara recipe, shared by Taste of Home reader Julie Andrews of Rockford, Michigan, is a prime example.

Tender shrimp cook in minutes, adding lean protein and a subtle sweetness that pairs beautifully with the salty, smoky pancetta. The sauce comes together quickly with minced garlic, egg yolks, Parmesan and starchy pasta water, making this a fast, weeknight-friendly recipe that rivals anything you’d order at your favorite Italian restaurant.

Shrimp Carbonara Ingredients

• Spaghetti: The long strands perfectly catch every bit of the sauce. Be sure to reserve some pasta cooking water; it’s essential for creating a glossy, silky carbonara.
• Egg yolks: Bring your eggs to room temperature before separating the yolks from the whites. This helps the yolks blend smoothly and prevents scrambling when they hit the hot skillet.
• Parmesan cheese: Parmesan adds salty, nutty umami, and thickens the sauce as it melts. For the best flavor and texture, grate a fresh wedge of cheese by hand.
• Pancetta: Crispy pancetta delivers carbonara’s signature smoky, salty richness, and provides flavorful drippings that build the base of the sauce. If desired, substitute pancetta with chopped thick-cut bacon.
• Shrimp: This quick-cooking protein adds a sweet, tender contrast to the salty pancetta and cheesy carbonara. This recipe calls for large peeled and deveined shrimp (26-30 per pound), but you can use any size you like—just adjusting the cooking time. If using frozen shrimp, thaw them completely and pat them dry first so they sear rather than steam.
• Garlic: Garlic adds aromatic warmth and depth, enhancing the creamy sauce. Crush the cloves or mince them finely so they melt into the carbonara rather than standing out in big pieces.

Directions

Step 1: Boil the pasta

Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions until al dente. Reserve 1-1/2 cups of the cooking water and set it aside. Drain the remaining water.

Editor’s Tip: Salt your pasta water until it tastes like the sea. It’s the key to both a flavorful sauce and noodles.

Step 2: Combine the egg yolks and cheese

While the pasta cooks, combine the egg yolks and 3/4 cup of grated Parmesan in a small bowl. Set it aside.

Editor’s Tip: Using room-temperature eggs helps this mixture come together more smoothly and reduces the risk of scrambling when it hits the hot pan.

Step 3: Crisp the pancetta

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped pancetta and cook it until it’s crisp, about six to seven minutes. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate to drain.

Step 4: Cook the shrimp

Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Add the shrimp to the skillet with the rendered pancetta drippings and cook them for two to three minutes per side. Remove the shrimp from the pan and keep them warm.

Editor’s Tip: Shrimp are done as soon as they turn opaque and curl into a C shape.

Step 5: Build the carbonara sauce

In the same skillet, cook the garlic until it’s fragrant, about one minute. Add the reserved 1-1/2 cups of pasta water and bring it to a simmer.

Add the cooked spaghetti, along with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Reduce the heat to low and stir in the egg and Parmesan mixture.

Using tongs, continuously toss the spaghetti until the sauce thickens and evenly coats the pasta. Add the cooked pancetta back to the pan and toss to combine it with the pasta.

Editor’s Tip: Keep the pasta moving. Constant tossing helps cook the egg yolks into a smooth sauce without scrambling.

Step 6: Garnish the shrimp carbonara

Divide the spaghetti carbonara among serving bowls. Top the portions with the shrimp and sprinkle them with the remaining Parmesan cheese. Finish the bowls with freshly ground black pepper, if desired.

Editor’s Tip: Carbonara thickens as it sits, so serve it right away for the creamiest, glossiest sauce.

Recipe Variations

• Skip the shrimp: Replace shrimp with cooked chicken, seared scallops or crabmeat. For a vegetarian option, leave out the pancetta and toss the carbonara with sauteed mushrooms or roasted vegetables.
• Change the pasta: Any pasta that holds sauce works well with carbonara. Try fettuccine, linguine or penne in place of spaghetti. Use whole-wheat pasta for extra fiber, or gluten-free pasta to accommodate dietary restrictions.
• Add veggies: Stir in peas, asparagus tips, spinach or halved cherry tomatoes for extra color, texture and nutrition. Add them when you toss the pasta with the sauce so the vegetables stay tender-crisp.
• Give it some kick: Add a pinch of red pepper flakes with the garlic for a subtle heat.
• Finish with herbs: Sprinkle the finished carbonara with minced fresh herbs like parsley, basil or chives for a bright, fresh contrast.

How to Store Shrimp Carbonara

Shrimp carbonara is best enjoyed fresh, since the sauce thickens over time and the shrimp can turn rubbery after reheating. If you have leftovers, store them in an airtight container in the refrigerator for up to four days.

How do you reheat spaghetti carbonara with shrimp?

To reheat shrimp carbonara, warm the leftovers in a skillet over low heat until they’re heated through, being careful not to overcook the shrimp. Carbonara can thicken in the fridge, so add a splash of broth or milk before reheating it to restore its creaminess.

If you’re in a hurry, the microwave works too. Place a portion in a microwave-safe bowl with a splash of liquid, cover it loosely and heat it in 30-second intervals, stirring gently between each.

Shrimp Carbonara Tips

What’s the difference between shrimp Alfredo and shrimp carbonara?

The main difference between shrimp Alfredo and shrimp carbonara is the amount of dairy used in the sauces. Although they look similar, Alfredo sauce relies on butter, heavy cream and Parmesan, while shrimp carbonara gets its silky texture from egg yolks, cheese and starchy pasta water. Carbonara also includes pancetta or bacon and its drippings, which add savory, smoky depth.

What are common carbonara mistakes?

The most common carbonara mistakes come down to heat and timing. Cooking the egg yolks over too high heat or not tossing the pasta enough can cause the sauce to scramble rather than turn silky and smooth. To prevent this, start with room-temperature eggs and be sure to add the cooked spaghetti to the skillet before stirring in the egg mixture.

Another common mistake is forgetting to reserve the pasta cooking water. Without the starchy water, there won’t be enough moisture to bring the sauce together. Set a measuring cup next to the stove while the pasta cooks as a visual reminder to save it before it goes down the drain.

What other pasta shapes work well with carbonara?

Carbonara works best with pasta shapes that hold onto the creamy sauce. Long, sturdy noodles like spaghetti, fettuccine or linguine work well, while short shapes like rigatoni or penne catch plenty of sauce in their ridges.

What can you serve with shrimp carbonara?

For a satisfying meal, pair shrimp carbonara with a simple side salad, steamed or roasted vegetables, or garlicky sauteed spinach to balance the rich sauce. Add warm, crusty bread or garlic knots on the side to soak up any extra sauce.