These past few weeks have been super busy for my family and I. Doctor's appointments, grocery runs, my son's 2nd birthday, computer glitches and all sorts of things kept us busy this past week so I had to resort to making some quick and easy dinners.
I think you'll really enjoy this easy shrimp and bacon pasta carbonara recipe! It also takes less than 30 minutes to make!
Pasta is a staple dish in our household, but it can get rather boring to have the plain old spaghetti sauce all the time. Making pasta carbonara is a great alternative to the usual tomato-based pasta dish.
Pasta carbonara has been compared to an alfredo pasta by some, but they are just a little bit different. Alfredo sauce is usually made with a cream base whereas carbonara uses a bit of reserved water from the pasta and a few beaten eggs.
The eggs used in the dish don't make it taste “eggy” – the eggs and starchy pasta water make the bacon, garlic and parmesan cheese stick perfectly to the pasta and shrimp.
In this version of the dish I used bacon strips and shrimp but it would also work really well with thinly sliced strips of chicken as well. Keep in mind that if you use chicken you'll need to cook it for a bit longer than the shrimp.
Next time you're running short on time and you need a quick meal try this recipe!
- 1 lb raw shrimp, peeled and deveined
- 1/4 cup butter
- 1 clove of garlic, minced + 3 cloves garlic, minced and set aside
- 1 tbsp parsley flakes
- salt, to taste
- 1 lb linguine pasta
- 6 bacon strips, cut in 1″ sections
- 1/3 cup of grated parmesan cheese
- 2–3 eggs, beaten (I used 3 for the dish in the pictures but it's up to your preference)
- 2/3 cup of reserved water from the cooked pasta
- Additional Parsley flakes for garnish – can be fresh or dried
- Melt the butter in a large skillet or frying pan.
- Add 1 of the minced garlic cloves to the butter and cook for a minute on medium heat.
- Add the peeled and deveined shrimp and cook until pink on all sides. Cooking shrimp generally only takes 2-3 minutes on each side depending on how big they are.
- Season with salt to taste and add 1 tbsp of parsley flakes.
- Once shrimp has cooked remove from the pan and set aside in a dish. Make sure that you also pour the butter into the bowl along with the shrimp too.
- Cook the pasta according to package directions, reserve 2/3 cup of pasta water and drain the pasta.
- Cook the bacon in the skillet until browned.
- Removed the bacon from the pan and place onto a plate covered with paper towel to soak up any excess fat.
- Pour off any excess bacon fat from the skillet and discard.
- Turn the heat to MEDIUM LOW.
- Return the shrimp and melted butter to the skillet.
- Add the bacon and garlic that was set aside.
- Add the pasta and reserved pasta water to the skillet and toss to ensure everything is coated in the shrimp/butter/bacon combo.
- Add the beaten eggs to the skillet and toss the pasta so that the eggs are evenly coating the pasta. Do this as quickly as possible so that the eggs don't clump together. You want them to evenly coat the pasta.
- Turn the heat to LOW.
- Continue tossing the pasta until the eggs are cooked into the pasta.
- Add the parmesan cheese.
- Turn off the heat and remove the pan from the burner once cooked.
- Serve right away and garnish with a sprinkling of parsley flakes.
- Cook Time: 30 mins