I am so excited to share this furious delicious shrimp. This shrimp pasta contains excellent crabs with spaghetti with creamy, silky, smooth carbon sauce, with eggs, freshly grated cheese and pepper. It’s a guaranteed hit and so simple to make.

If you are a pasta deposited, look away. If you love seafood pasta and do not mind the rules of tender dishes in a delicious dish, this shrimp carbona recipe is for you. I have shared our Authentic pasta carbonar Before. It’s clear and has the funniest silk sauce.

For this recipe, we use all traditional carbonar techniques and adding shrimp. It’s easier than you think this works as a quick week supper. And as a bonus, it hits all the signs of a special dinner, as say, date for the night (see more Date Night recipes:) We’re obsessed and you will also be.

The main components

• Shrimp For the best results I prefer large or UMOmbo shrimp. They are less likely to overrate and dry. Look for a fresh shrimp that is tight and has a little sweet odor. If you have frozen shrimp, melt and drain them before using it. I leave the shrimp all before you throw it pasta but if you prefer to have small bites of shrimp, you can cut them into small pieces.
• Pork. You want treatment, fat pork (most popular traditional), pansetta or dense ham (find the easiest). We will make it in a tray that adds to our dish, and since some fat fats will stimulate our sauce after mixing it with eggs and cheese.
• Pasta. My Go-to Spaghetti is, but Bucatini, which looks like a hole in the middle of spaghetti, is also beautiful. If you are for it, shrimp Carbonara Homemade pasta is incredible.
• Room temperature eggs. There is no cream in this recipe. Instead, we combine egg and egg yolk served with pork fat and a few streams of starch pasta to make sauce silky and creamy. Eggs warm but probably don’t hit a temperature that is fully cooked (like doing Homemade Tiramisu:) We want the creamy, emulsified sauce, not completely cooked grated egg texture. If you are worried about raw eggs, use pasteurized eggs (they are common in most grocery stores). If you are still worried, add some shrimp our Easy FETTUCCINE ALFREDO Instead, which does not have eggs and use butter and cheese for sauce. Note: If your eggs are directly from the refrigerator, you can quickly heat them up, adding them (with their shells) in a glass of warm water and leaving them for a few minutes.
• Cheese. I use Parmigiano-Reggiano and Pecorino Romano and I love the combination. If you need to choose one go with Pecorino Romano. It’s salty and tang than Parmigiano-Reggiano, which works incredibly well in carbonaria. For the best results, use a well grated parmesan to release the cheese and scrambled parmesis. Some regions of Italy never thought united by shrimp and cheese, but as I said above, this recipe slightly bent the rules.
• Salt and black pepper. For perfectly seasoned pasta, you want to season your pasta water, which seasoned the pasta, and because we use part of this starch water to bring our sauce together. Fresh black pepper is quite standard in carbonaria and for a good reason. I like a fine minen for pepper, use it many and love it.

How to make shrimp Carbonara

As close shrimp pasta recipes, this one goes fast (see ours) soba noodles with shrimp or this shrimp and cherry pasta For additional ideas). The recipe begins with your spaghetti, while water boils, and pasta cooks, your sauce and shrimp are ready.

While the pasta is cooked, add the pork with a tray cloves, olive oil and black pepper, then cook on medium low heat. Pork should be gently sober, very fast brownish brown. Cook until fat waiters and pork still chewed in the center (not fragile / fragile). Then throw your shrimp. I like to spread them in one layer, letting them cook for about a minute, then flip and cook another 30 to 60 seconds until they are tender. Transfer the shrimp into the plate, then move on to complete the carbonarium sauce.

When the pasta is ready, use Tongs to throw it with pork and fat. Throw good 2 minutes. Heat should stay low, and you will spill the pasta all the time, giving spaghetti the opportunity to absorb spices from pork, shrimp juice and fat. (Shrimp are still on the plate, but because you cook the fat, it gives a seas smell to the curtain.)

Now turn off the heat and let the curtain sit in a minute and pour into the whisper of eggs and cheese. Since the skilled was a minute, it would not be hot that it scratches the eggs, but it will be warm enough to cook eggs gently to turn them into that silky smooth sauce.

You want to be in this step Continually throw pasta around the curtain Because moving things are convinced that you will create the sauce without hiding eggs. You will notice that it is a little thick because you throw it so it will weaken it with some pasta (if necessary, a few tablespoons or more).

When you are satisfied with the sauce, throw in the shrimp and serve immediately so that it is warm with fresh grated cheese and more black pepper. It’s seriously good.