Best 8 Shrimp Carbonara Recipes

CHICKEN AND SHRIMP CARBONARA

Steps:

• Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
• Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
• Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
• While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
• Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350ºF.
• Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
• Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
• Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
• Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
• Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
• Add sauce. Stir until well blended.
• Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
• Serve immediately and enjoy.

SHRIMP CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to pot.
• While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
• Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
• Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

COPYCAT OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350ºF.
• Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
• Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
• Cook the pasta in salted boiling water according to package directions.
• Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
• Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
• Add sauce and stir everything together.
• Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.

NYMPHADORA'S SHRIMP CARBONARA

Steps:

• Chop bacon into bits and cook on medium high heat in a large non-stick skillet for approx 5 minutes or until nearly ready then add thawed shrimp and cook till just about done. Remove bacon and shrimp from pan and set aside.
• Add olive oil to pan and sauté shallots, garlic and mushrooms in remaining bacon grease for a couple of minutes then add wine and cook it all down.
• Add cream and thicken a bit then add back bacon and shrimp, stir in cheese.
• Toss in cooked pasta (you may not use all of it if the sauce seems too thick for it) and serve when thickened and seasoned with pepper to your taste.

CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350 degrees.
• Lightly flour chicken cubes and shrimp.
• Put 3 tablespoons oil in a large skillet, then heat over medium heat.
• Add chicken and shrimp; cook 4 to 5 minutes or until no pink remains in the chicken. Transfer to a platter and keep warm.
• Heat 2 tablespoons oil over medium heat in the same skillet.
• Add bacon or pancetta and onion; cook about 3 to 5 minutes or until lightly browned.
• Add chicken, shrimp, salt and white pepper; cook 2 minutes over medium heat.
• Add white wine; cook approximately 2 minutes or until wine has reduced by one-half.
• In a large bowl, beat eggs, cream, and Italian parsley together until well blended.
• Add Parmesan cheese.
• Stir until combined.
• Pour chicken and shrimp mixture into the egg mixture.
• Stir well.
• Pour into a casserole shaped Pyrex baking dish.
• Bake in a 350-degree oven for 25 to 30 minutes, or until it begins to golden around the edges and the top.
• Lightly dust top with a little bit of cracked black pepper and Parmesan cheese.

SHRIMP LINGUINI CARBONARA

Steps:

• In a large wide frying pan over medium heat, melt the butter.
• Add the pancetta and fry until almost crisp.
• Add the mushrooms and sauté until tender, about 5 minutes.
• Remove from the heat, cover and keep warm.
• In a bowl, beat together the eggs, grated romano cheese, the cream and salt and pepper; set aside.
• Cook the linguini until almost al dente.
• Drain the linguini, add it to the frying pan holding the pancetta and mushrooms and raise the heat to high.
• Add the shrimp and the egg mixture and stir vigorously until the eggs are firm but not dry, 1 to 2 minutes.
• Add the tomatoes and serve immediately.

OLIVE GARDENS CHICKEN OR SHRIMP CARBONARA RECIPE - (3.8/5)

Steps:

• Preheat oven to 350ºF. MARINATED CHICKEN OR SHRIMP: Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes SAUCE: Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk bacon base, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer. TOPPING: Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside. CHICKEN OR SHRIMP: Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended. PLATING: Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.