Why You’ll Love Shrimp Carbonara Recipe

I love this recipe because it comes together quickly and delivers big flavor with minimal effort. The sauce is naturally creamy without using heavy cream, and the shrimp add a light, savory balance to the richness of the eggs and cheese. It’s one of those dishes I make when I want dinner to feel special but still easy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 ounces spaghetti pasta
3 large eggs (or 2 eggs + 1 egg yolk)
1 cup grated Parmesan cheese
½ cup fresh parsley, chopped
2 tablespoons olive oil
6 slices smoked beef strips, cut into pieces
3 cloves garlic, minced
12 ounces shrimp, peeled and deveined
Salt and black pepper to taste

Directions

I start by cooking the spaghetti in a large pot of well-salted boiling water until al dente. Before draining, I reserve about one cup of the pasta water and set it aside.

While the pasta cooks, I whisk together the eggs, grated Parmesan, and chopped parsley in a bowl until smooth, then set it aside.

I heat olive oil in a large skillet over medium heat and cook the smoked beef strips until lightly crisp and browned. Once cooked, I remove them from the pan and set them aside, leaving the flavorful oil in the skillet.

In the same pan, I add the garlic and cook briefly until fragrant. I add the shrimp and sauté until they turn pink and are just cooked through, then remove them from the pan and set aside.

I reduce the heat to low and add the drained pasta to the skillet, tossing it gently. I turn off the heat and slowly pour in the egg and cheese mixture along with some of the reserved pasta water, stirring continuously so the sauce becomes smooth and creamy without scrambling.

I add the cooked shrimp and smoked beef back into the pan, season with salt and black pepper, and toss everything together until well coated. I serve immediately while the sauce is silky and glossy.

Servings and Timing

This recipe serves 6 people.
I usually spend about 10 minutes on preparation and 20 minutes cooking, making it a 30-minute meal from start to finish.

Variations

I sometimes add red pepper flakes for a little heat or a squeeze of lemon juice for brightness. If I want it extra cheesy, I finish with more grated Parmesan. Fresh herbs like basil or chives also work beautifully here.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently over low heat with a splash of water or milk, stirring constantly to bring the sauce back to a creamy consistency.

FAQs

Can I use a different pasta shape?

Yes, I often use linguine or fettuccine when I don’t have spaghetti.

Is this a traditional carbonara?

This version is inspired by classic carbonara but includes shrimp for extra flavor and protein.

How do I keep the eggs from scrambling?

I make sure the heat is off when adding the egg mixture and stir continuously with hot pasta.

Can I make this ahead of time?

I prefer serving it fresh, as the sauce has the best texture right after cooking.

What size shrimp works best?

I like using medium to large shrimp so they stay juicy and don’t overcook.

Can I add vegetables?

I sometimes add peas or spinach for extra color and texture.

Do I need to use reserved pasta water?

Yes, I find the starchy water helps create a smooth, glossy sauce.

Is this dish very rich?

It is rich, but I find the shrimp and parsley help balance the flavors.

Can I make it dairy-free?

The cheese is essential for flavor and texture, so dairy-free versions will taste different.

What’s the best way to serve this?

I serve it immediately with extra Parmesan and freshly cracked black pepper.

Conclusion

I love this Shrimp Carbonara because it’s creamy, flavorful, and incredibly satisfying without being complicated. It’s one of those recipes I turn to when I want a comforting pasta dish that feels a little elevated yet still easy enough for any night of the week.