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Spaghetti Carbonara Shrimp

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.
Course dinner, entree
Cuisine American/Southern
Keyword pasta, shrimp, spaghetti
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 492kcal
Author Paula Jones



  • 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