September 24, 2013

Shrimp Carbonara

I've never had carbonara before. I'm not sure why, as it's pasta and I love pasta and I love bacon. I've probably eyed it on a restaurant menu before and ordered something else. Now I can't wait to try this on a night out. 

I have so many recipes that I rip out of magazines, pined on Pinterest, and dog-ear in books that this one fell through the way side many moons ago. I'm so happy I was finally able to try it a few weeks back, after searching through my cookbooks for menu planning ideas.


This was so good. And so easy! I was under the impression that carba was heavy and that it would be difficult to make at home. This wasn't at all what I expected. The entire plate came together in twenty minutes. I'm serious! It might be a tad heavy for some people, but I imagined this to have a goopy, slippery sauce. This wasn't like that at all. 


There's a bit of a kick from the red pepper flakes, a salty bite from the cheese and bacon, and there's something about it that makes it feel like a restaurant dish. It's so decadent! Make it for a date night at home and pour yourselves a glass of wine, toast some bread and light some candles. A fancy night in! 


In case you're wondering, Miss A did not have any of this. I'm still weary about giving her fish and seeing as there's raw egg yolks in the sauce I didn't want to give that to her either. She gobbled up her own pasta and shredded chicken happily. Next time we might try to wait until she's in bed to experience a true date night at home!

Servings: 4
adapted from Rachael Ray's 30 Minute Meals

1 lb angel hair pasta
1/2 lb cup raw shrimp, peeled and devined
1/4 cup extra virgin olive oil
6 slices of bacon, chopped
1/2 teaspoon red pepper flakes
4 garlic cloves, chopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated parmesan cheese
Salt and pepper
Parsley, to garnish

Fill a large pot with water and set to boil. When water comes to boil, add a generous amount of salt and the angel hair. Stir and cook until al dente, about 9-10 minutes. Stir occasionally.

Heat a large skillet over medium heat. Add the bacon and brown for 3-4 minutes. Add the red pepper flakes and garlic. Cook for 2-3 minutes more until fragrant, stirring so the garlic doesn't burn. Pour the white wine into the pan and scrap up all the pan drippings.

Beat the egg yolks and add one large ladleful of the pasta water. This tempers the eggs and prevents them from cooking when you add it to the pasta.

Remove the bacon mixture from the skillet and place in a small bowl. Add the shrimp to the pan, and season with salt and pepper. Add more olive oil if needed. Cook until shrimp is pink, turning once, about 2-3 minutes. Drain the pasta well and add it back to the pot. Pour the egg yolks and bacon mixture into the pot and toss rapidly to coat the pasta. Add the cheese, lots of pepper, and a little bit of salt. Continue to toss until the sauce has thickened, about 1-2 minutes. Garnish with parsley and extra cheese if desired.

8 comments:

  1. Girl please come over and make dinner for me! You always make the most scrumptious meals!!

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  2. This looks great! I love carbonara but I've never made it before.

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  3. I grew up eating carbonara, one of my favorites! But I've never made it at home. Need to try this, looks delicious!

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  4. Found your delicious pasta at Saturday Night Fever. Can't wait to try! Have pinned.

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  5. This looks amazing, Christina! I have never had carbonara sauce either, so I'm glad to learn what it is exactly. Thanks so much for sharing this recipe at Saturday Night Fever!

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  6. When you get a chance, don't forget to link this up... Total kitchenspiration!!! http://www.neverthesamespicetwice.com/2013/09/kitchenspiration-link-up_30.html

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