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Shrimp Carbonara |
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| Ingredients: |
1 large egg - at room temp
6 tablespoon butter - at room temp.
1/3 cup parmesan cheese - grated
6 garlic cloves
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
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6 slices bacon - diced
3/4 lb large shrimp peeled and deveined
12 oz linguine
1/2 cup RESERVED starchy pasta cooking water
1/2 cup Italian parsley - finely chopped
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| Procedures: |
In a food processor or blender add the egg, minced garlic, red pepper flakes, salt, softened butter, and parmesan cheese.
Blend for about 15 seconds until it is creamy. You may need to stop and scrape the sides down.
Set the butter mixture aside for now.
Pop the pasta in the boiling water to cook per package instructions.
In a large skillet sauté the bacon over medium heat until it is crisped and brown. Remove the bacon with a slotted spoon to a paper towel lined plate.
Drain all but 2 tablespoon of bacon grease from the pan.
Add the shrimp to the bacon grease in the pan and cook over medium heat for about 3 minutes, just until the shrimp are a nice pink color.
Remove the shrimp from the pan and place on the plate with the bacon.
Place the now empty skillet over medium heat. Pour in ¼ cup reserved starchy pasta water and deglaze the bottom of the pan.
Stir in the pasta, butter/egg mixture, parsley, bacon, and shrimp. Give it a good toss to coat the pasta in the sauce.
Pro Tip: Add more pasta water and parmesan cheese if you like it creamier!
Serve immediately topped with parmesan cheese and cracked black pepper.
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| Notes: |
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2025-04-11: Added to our cookbook.
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04/11/2025
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