Shrimp Carbonara Recipe

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add 12 oz dried spaghetti or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta, keeping it hot.

When combining sauce and pasta, use reserved pasta water to loosen the sauce as needed (add by tablespoons until you reach a glossy, silky consistency).

Finish: toss pasta with shrimp and sauce, then stir in 3 oz grated Pecorino/Parmesan and freshly ground black pepper to taste (about 1 tsp). Serve immediately.

Prepare and season shrimp

Pat 1 lb peeled, deveined gulf shrimp dry with paper towels. Season lightly with 1/2 teaspoon kosher salt (remaining salt used in pasta water) and a pinch of freshly ground black pepper.

Sauté shrimp and aromatics

In a large skillet over medium-high heat, heat 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter until the butter foams. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until just opaque and pink (do not overcook). Remove shrimp to a plate and set aside. In the same skillet over medium heat, add the finely minced shallot and 3 cloves minced garlic. Sauté 1–2 minutes until fragrant and softened. Add 1 tsp red pepper flakes and cook 30 seconds. Return shrimp to the skillet and briefly toss with aromatics to combine; keep heat low so shrimp do not overcook while you add the sauce.

Make the emulsion

In a medium bowl, whisk together 3 oz heavy cream, 2 large egg yolks, 1 oz grated Pecorino/Parmesan, and 1/2 tsp freshly ground black pepper until smooth. This creates a rich, slightly thickened emulsion. Because shrimp is cooked, the yolks will be gently tempered by the hot pasta and reserved water rather than by prolonged cooking.

Temper and combine

With the skillet off the direct heat (or on the lowest heat), add the hot drained pasta to the skillet with the shrimp and aromatics. Pour the cream-egg mixture over the pasta and quickly toss or stir continuously so the yolks thicken into a silky sauce without scrambling. Add reserved pasta water, 1–2 tbsp at a time, to loosen the sauce until it coats the pasta smoothly (use up to about 1 cup as needed). Continue tossing until sauce is glossy and emulsified, about 1–2 minutes. If the pan is too hot, remove briefly from heat between tosses to prevent curdling.

Plate the pasta, finish with remaining 3 oz grated cheese, additional freshly ground black pepper to taste, chopped parsley, and 1 tsp lemon zest if using. Serve immediately.