Shrimp Carbonara
Sometimes you just dont have the time or the energy to make dinner but you still want something tasty. It is at times like these that I like a quick pasta such as a carbonara pasta. The carbonara sauce comes together easily and in less time than it takes to boil the pasta. A typical carbonara sauce consists of egg yolks, parmigiano reggiano, pancetta and black pepper. One of the reasons that I like carbonara is that you can play around with it by adding different things. Shrimp is one of my favorite foods and I had been wanting to try a shrimp carbonara for a while. The shrimp carbonara did not disappoint; It was nice and light and tasty and the succulent shrimp worked well in the carbonara pasta. It was a super quick dish that did not compromise in flavor.
Sometimes you just dont have the time or the energy to make dinner but you still want something tasty. It is at times like these that I like a quick pasta such as a carbonara pasta. The carbonara sauce comes together easily and in less time than it takes to boil the pasta. A typical carbonara sauce consists of egg yolks, parmigiano reggiano, pancetta and black pepper. One of the reasons that I like carbonara is that you can play around with it by adding different things. Shrimp is one of my favorite foods and I had been wanting to try a shrimp carbonara for a while. The shrimp carbonara did not disappoint; It was nice and light and tasty and the succulent shrimp worked well in the carbonara pasta. It was a super quick dish that did not compromise in flavor.
- Carbohydrate 2.31031125077541 g
- Cholesterol 237.569375019248 mg
- Fat 13.0199050060172 g
- Fiber 0.27825 g
- Protein 10.6556437565678 g
- Saturated Fat 6.80716500365969 g
- Serving Size 1 1 Recipe (164g)
- Sodium 317.24825025972 mg
- Sugar 2.03206125077541 g
- Trans Fat 0.673567500358589 g
- Calories 168 calories
Step-by-step
- Start cooking the pasta.
- Fry the bacon in a pan and set aside.
- Drain most of the bacon grease from the pan but reserving about 1 tablespoons worth.
- Add the shrimp, garlic and pepper and saute until just cooked.
- Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
- Drain the cooked pasta reserving some of the water.
- Add the pasta to the pan and toss.
- Remove the pan from the heat and wait for the sizzling to stop.
- Add the egg mixture and toss to coat.
- Add a bit of the pasta water and toss to mix and coat.
Avoiding the Scrambled Egg Trap
Removing the pan entirely from the heat source before introducing the egg and cheese mixture prevents proteins from seizing prematurely. Whisking one tablespoon of heavy cream directly into the single egg yolk provides a thermal buffer that raises the coagulation temperature slightly, protecting the sauce from splitting. Waiting until all audible sizzling stops ensures the pan surface has cooled below 160 degrees Fahrenheit before the dairy and eggs make contact.Controlling the Shrimp and Pasta Integration
Sautéing the shrimp alongside chopped garlic in exactly one tablespoon of reserved bacon grease infuses the seafood with smoky flavor while rendering enough lipid to coat the linguine. Draining the pasta requires saving at least two tablespoons of cooking water containing dissolved starches. Pouring this cloudy water gradually into the pasta while tossing creates a smooth sauce consistency that clings uniformly to each strand of linguine.
