Shrimp Spaghetti Carbonara + Wine Pairing
Simply divine Shrimp Spaghetti Carbonara is light and tasty with buttery noodles and succulent shrimp. It's delicious, one of my all-time favorites and completely comfort food at it's best.
Servings 6 servings
- 1 to 1.5 pounds shrimp 16 to 20 count per pound
- salt and pepper to taste
- 8 slices bacon thick-cut
- 1 tablespoon onion sweet (like Vidalia), minced
- 1 tablespoon green onions minced
- 1 clove garlic
- 2 large egg yolks
- 1/2 cup heavy cream
- 1 cup Parmigiano Reggiano cheese shredded, I use this
- 1 pinch black pepper freshly ground
- 8 ounce spaghetti pasta I use this
Prep all ingredients - cut, dice, slice and shred!
Heat a large skillet or saute' pan to med-high heat, cook bacon until crisp. Remove the bacon from the pan and reserve 2 tablespoons of drippings in pan. Discard the rest. Chop bacon into large pieces and set aside.
At the same time, boil noodles according to package directions to al dente stage. Drain.
Pat shrimp dry with a paper towel, then salt and pepper both sides. Cook shrimp 1 minute on each side in a pan with bacon grease. Remove shrimp to a plate.
Add sweet onion to the pan and cook 3 to 4 minutes or until soft. Add garlic and cook one minute.
Mix cream, egg yolks, and cheese together.
Add pasta and cream mixture to pan with garlic and onions. Toss and stir. Cook 4 to 5 minutes until egg is cook and cheese is melted. Add green onions, bacon and shrimp to pan and heat through.
Serve hot with green salad and crusty bread.
Calories: 492kcal | Carbohydrates: 30g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 310mg | Sodium: 1061mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 335mg | Iron: 3mg