Shrimp Carbonara

I had a dish similar to this at Johnny Carino’s several years ago. My mother-in-law ordered this dish from a banquet style Italian restaurant in Warren, Ohio. I also ordered it and was hooked. I then tried to get it the next time I went to Johnny Carino’s but they no longer served it. Leave it to Paula Deen to have such a great recipe for it.

Shrimp Carbonara

8 Servings

Shrimp Carbonara

I had a dish similar to this at Johnny Carino’s several years ago. My mother-in-law ordered this dish from a banquet style Italian restaurant in Warren, Ohio. I also ordered it and was hooked. I then tried to get it the next time I went to Johnny Carino’s but they no longer served it. Leave it to Paula Deen to have such a great recipe for it.

Ingredients:

  • 16 ounces linguine pasta dry
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 1/2 pound pancetta diced
  • 1 medium onion diced fine
  • 1 tablespoon minced garlic
  • 1/2 cup mushrooms sliced
  • 1 pound shrimp medium, peeled, deveined
  • 1/2 cup peas frozen
  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 1 cup parmigiano-reggiano cheese grated
  • 1 teaspoon black pepper

Directions:

  1. Cook the linguine al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
  2. Add frozen peas to pot approximately 2 minutes before linguine is done.
  3. Meanwhile, fry the pancetta, onion, garlic and mushrooms in butter over medium-low heat in a skillet until the pancetta is crispy and the onion has softened.
  4. Add shrimp to skillet and continue to cook tossing constantly until shrimp curls and turns pink. Turn the heat off.
  5. In a medium mixing bowl, whisk together the yolks, cream and grated cheese.
  6. When the linguine is ready, drain reserving 1/4 cup of the water.
  7. Place linguine back into pot.
  8. Add reserved water to the egg/cream mixture and stir quickly.
  9. Add pancetta mixture to pot of linguine/peas and mix to blend.
  10. Slowly add egg/cream mixture to linguine constantly stirring to blend.
  11. Add pepper and toss.
  12. Serve immediately.
http://www.thehungryhoarder.com/2011/08/18/shrimp-carbonara/

Recipe adapted from Paula Deen

Comments: 2

  1. Sarah April 24, 2013 at 12:47 pm Reply

    Made this last night and it was excellent! I actually halved the recipe because it was just for me and my husband. Our local meat market didn’t have pancetta, so we used the bacon and followed the same instructions as the pancetta. This recipe is a keeper.

    • The Hungry Hoarder April 24, 2013 at 10:53 pm Reply

      So happy to hear that you enjoyed the dish Sarah. Thank you so very much for leaving feedback, I enjoy hearing back from those who have made the dishes and how they turned out for them.

What's on your mind?