4.84 stars (12 ratings)
33 Comments »
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Restaurant-quality pasta made right at home in 25 minutes. Not to mention the creamy sauce with crisp bacon and tender-juicy shrimp!
Crisp bacon bits. Cream sauce. Shrimp and pasta.
It looks super fancy and all but trust me – it doesn’t get easier than this.
The secret here is the cream cheese.
It works as a really convenient shortcut in this cream sauce, coupled with thesalty bacon bits along withthe juicy shrimp chunks nestled throughout. And the peas add just enough pop of color to make this dish really stand out.
Not to mention Barilla Collezione Bucatini– my absolute favorite pasta to use here. It’s a thicker spaghetti to soak up all that creamy goodness without any waste.
And as always, you can finish this off withfreshly grated Parmesan cheese, to taste. Remember, 1/4 cup is just a guideline. You know you can always add more.
You can followEat Shrimpon Facebook and Pinterest for more shrimp recipe inspiration!
Shrimp Carbonara
Yield: 4 servings
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
Restaurant-quality pasta made right at home in 25 minutes. Not to mention the creamy sauce with crisp bacon and tender-juicy shrimp!
4.8 stars (12 ratings)
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Ingredients
- 12 ounces bucatini*
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, cubed
- ¼ cup half and half*, or more, as needed
- ½ cup frozen peas
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
Season shrimp with basil, oregano, salt and pepper, to taste.Add shrimp to the skillet and cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in cream cheese, half and half and peas until well combined, about 1-2 minutes.If the mixture is too thick, add more half and halfas needed until desired consistency is reached.
Stir in pasta and bacon.
Serve immediately, garnished with Parmesan and parsley, if desired.
Notes
*Spaghetti or linguini can be substituted.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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Disclosure:This post is sponsored by the National Fisheries Institute Shrimp Council.All opinions expressed are my own.
posted on February 14, 2016under entree, pasta,
33 CommentsLeave a Comment »
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33 comments -
Nancy Detterline — June 20, 2022 @ 4:30 PM Reply
This was so easy and delicious! I will be definitely making this again!
-
Carol A Weaver — May 12, 2022 @ 1:55 PM Reply
Great..I use all recipes as guidelines. This recipe went outside the box. SO GOOD. I did tweek for my flavors. Keep up the good work!
-
Debi Pisano — February 2, 2022 @ 1:03 PM Reply
This was fabulous, I made this with asparagus instead of the peas.
So good.. thanks for sharing.
-
Cindy A White — January 6, 2022 @ 11:25 AM Reply
Looks amazing! How do I get to the recipe?
-
Annette Nelson — February 13, 2021 @ 10:03 PM Reply
Great recipe.
I also added onion and fresh sliced mushrooms.
I sprinkled my serving with crushed red pepper flakes for a bit of zip.
I served this with a super lite arugula salad dressed with lemon, balsamic vinegar, olive oil and salt and pepper.
-
Lulu — September 16, 2020 @ 2:30 PM Reply
I used this recipe over zoodles for my husband and I (we are doing Keto right now) and over pasta for my kids. It was a huge hit! Tonight I am making it for the 3rd time in 6 weeks. Thanks for so many great recipes.
-
Judith Marsh — June 2, 2020 @ 3:28 PM Reply
I had Shrimp Carbonara for the first time at a local restaurant and was in heaven. Now that we are older, we rarely go out, so when I ran across this recipe, I had to try it. Granted, it doesn’t have eggs like “true” carbonara, but neither is it as difficult to make. And for the difference in taste, I am for your version. My husband had never eaten it, so he just loved the dish. I doubled the recipe except the linguine, (only a pound) and added mushrooms. It is a wonderful, quick dinner that tastes like quality restaurant fare. Thank you.
-
Kelley — April 2, 2020 @ 2:07 PM Reply
This is my favorite recipe of shrimp carbonara. Added mushrooms and also have added chicken. Delicious and very easy. Double the batch last two times as it is just as good reheated. Buccatini is the best!!
-
Tiffany — November 16, 2019 @ 3:18 PM Reply
I made this tonight. SOOOOOO DELICIOUS!! I didn’t add peas(my family doesn’t like peas). I cooked the bacon in the oven and crumbled it. I have made other recipes from you where you cook bacon in the skillet which I have but I decided to use the oven tonight and it still came out perfect! I hope you NEVER stop making/sharing your recipes! I’ve loved everything I’ve made so far!
-
Beth — April 13, 2019 @ 4:06 PM Reply
This is a family favorite. My kids request it ALL the time and I don’t mind to make it because it is so easy and just damn delicious! I recommend this website to everyone I know!
-
Irma Estrada — April 5, 2019 @ 4:35 PM Reply
Me and my son make it for dinner and tastes really good .
-
Ashley jenkins — January 26, 2019 @ 8:20 AM Reply
It’s a good receipt but I must be doing something wrong. It comes out oily. Is there a way to prevent this from happening… I have to same trouble with my Alfredo sauce
-
Chungah @ Damn Delicious — January 26, 2019 @ 9:05 AM Reply
Did you drain the excess fat from the bacon?
-
Karen — November 14, 2018 @ 4:34 PM Reply
I made this tonight and it was great. I used Gluten Free Barilla Spaghetti, which is very good and I always have in. The only mistake I made was that I cut back too much on the cream cheese and h&h because I used less pasta and shrimp for just my husband and me. My mistake! Next time I will fix that.
-
Jana @ Damn Delicious — November 14, 2018 @ 7:36 PM Reply
Glad to hear you liked it!
-
Jessica — October 28, 2017 @ 1:53 PM Reply
The is delicious!! But is not carbonara. This is Alfredo with peas and bacon. Authentic carbonara uses egg yolks, Parmesan and no cream. Regardless, the recipe is very tasty and definitely a keeper. There were no leftovers!
-
kristen — March 2, 2017 @ 11:26 AM Reply
Made this last night and everyone went crazy over it! My three little ones all had second helpings and promptly asked me to make it again another night. Thanks for the great recipe!
-
CharleneG — February 19, 2017 @ 12:08 PM Reply
I made this recipe at the first of this week and it got rave reviews! My husband is a shrimp carbonara fanatic and he declared it one of the best he’s tasted, and I have to agree with him. It even reheats beautifully and that was a big surprise! The only things I did different was I used pancetta instead of bacon (I never have bacon in the house but I always have pancetta! Go figure!) and I doubled the garlic. This recipe is definitely on my make again list!
-
Laura — January 28, 2017 @ 2:15 PM Reply
LOVED the recipe, I added sliced mushrooms as well:)
-
Devon — November 7, 2016 @ 7:37 AM Reply
This dish is amazing! My kids aren’t huge shrimp fans but they totally loved this! Thanks for the great recipe.
-
Shelly R. — June 27, 2016 @ 8:33 PM Reply
Recipe was delicious!! Added high quality shrimp, applewood smoked thick-cut bacon, and extra half and half cream. Family clamored for more!!
-
Naomi — June 4, 2016 @ 3:53 PM Reply
I made this tonight, it was easier than I thought. Thanks!!!
-
NMK — September 2, 2022 @ 3:33 AM Reply
I made this tonight for my son and I. It was delicious and so simple to make. I usually only like shrimp if it’s fried, but it was so tasty with this sauce and bacon. It was also super easy to make. I used evaporated milk instead of half and half because I didn’t have any half and half. I will definitely be making this again. When my son says”that was really good” then I know it’s a hit because he’s like a food critic, lol!
-
Jennifer — April 21, 2016 @ 12:44 PM Reply
Ugh, I’m so sad. I really wanted to like this but I must have done something wrong. I halved the recipe for my husband and I since I didn’t think leftovers would reheat particularly well. It seemed kinda gummy. Perhaps I needed more half and half? This is my first fail out of dozens of your recipes, so I’m going to chalk it up to a chef error haha. I want to try your regular carbonara next!
-
Chungah — April 21, 2016 @ 5:10 PM Reply
Oh no – what a bummer! Yes, halving the recipe will only result in 2 tablespoons cream cheese and 2 tablespoons half and half, which just isn’t enough. But you can always add more half and half as needed until the desired consistency is reached. Hope that helps!
-
Frances — February 18, 2016 @ 3:05 PM Reply
That looks so yummy. I can’t wait to try it! Carbonara has always been one of my favourite pastas. Can’t go wrong with bacon and shrimp! And the cream cheese—what a clever substitute for eggs that are usually found in a carbonara!
-
Eloisa — February 17, 2016 @ 8:20 PM Reply
Made this recipe tonight (minus peas) and loved it!!! really easy and damn delicious!!!
-
Joshua Hampton — February 16, 2016 @ 5:59 AM Reply
Cream cheese! What a clever shortcut to making cream sauce. This shrimp carbonara is totally fabulous.
-
Kirsten Dohmen — February 15, 2016 @ 6:13 PM Reply
Tried this tonight, perfect comfort food for a gloomy day! Rich and creamy, with the bacon giving a salty crunch! I’ll definitely do this one again – thanks!
-
Jennifer — February 15, 2016 @ 5:37 PM Reply
The photographs in this post are amazing. And here’s another dish I can’t wait to try! Thanks for sharing.
-
Pepper Dasnee — February 15, 2016 @ 4:29 PM Reply
Now I’m craving for carbonara! I need to make this 🙂 Thank you!
-
Susan Gosser — February 15, 2016 @ 12:55 PM Reply
This looks positively decadent and delicious! Will be trying this very, very soon – like this week!
-
meigancam01 — February 15, 2016 @ 10:41 AM Reply
This looks absolutely delicious..Great way to start week.!!
Thanks for sharing such amazing recipe!!
Nancy Detterline — June 20, 2022 @ 4:30 PM Reply
This was so easy and delicious! I will be definitely making this again!
Carol A Weaver — May 12, 2022 @ 1:55 PM Reply
Great..I use all recipes as guidelines. This recipe went outside the box. SO GOOD. I did tweek for my flavors. Keep up the good work!
Debi Pisano — February 2, 2022 @ 1:03 PM Reply
This was fabulous, I made this with asparagus instead of the peas.
So good.. thanks for sharing.
Cindy A White — January 6, 2022 @ 11:25 AM Reply
Looks amazing! How do I get to the recipe?
Annette Nelson — February 13, 2021 @ 10:03 PM Reply
Great recipe.
I also added onion and fresh sliced mushrooms.
I sprinkled my serving with crushed red pepper flakes for a bit of zip.
I served this with a super lite arugula salad dressed with lemon, balsamic vinegar, olive oil and salt and pepper.
Lulu — September 16, 2020 @ 2:30 PM Reply
I used this recipe over zoodles for my husband and I (we are doing Keto right now) and over pasta for my kids. It was a huge hit! Tonight I am making it for the 3rd time in 6 weeks. Thanks for so many great recipes.
Judith Marsh — June 2, 2020 @ 3:28 PM Reply
I had Shrimp Carbonara for the first time at a local restaurant and was in heaven. Now that we are older, we rarely go out, so when I ran across this recipe, I had to try it. Granted, it doesn’t have eggs like “true” carbonara, but neither is it as difficult to make. And for the difference in taste, I am for your version. My husband had never eaten it, so he just loved the dish. I doubled the recipe except the linguine, (only a pound) and added mushrooms. It is a wonderful, quick dinner that tastes like quality restaurant fare. Thank you.
Kelley — April 2, 2020 @ 2:07 PM Reply
This is my favorite recipe of shrimp carbonara. Added mushrooms and also have added chicken. Delicious and very easy. Double the batch last two times as it is just as good reheated. Buccatini is the best!!
Tiffany — November 16, 2019 @ 3:18 PM Reply
I made this tonight. SOOOOOO DELICIOUS!! I didn’t add peas(my family doesn’t like peas). I cooked the bacon in the oven and crumbled it. I have made other recipes from you where you cook bacon in the skillet which I have but I decided to use the oven tonight and it still came out perfect! I hope you NEVER stop making/sharing your recipes! I’ve loved everything I’ve made so far!
Beth — April 13, 2019 @ 4:06 PM Reply
This is a family favorite. My kids request it ALL the time and I don’t mind to make it because it is so easy and just damn delicious! I recommend this website to everyone I know!
Irma Estrada — April 5, 2019 @ 4:35 PM Reply
Me and my son make it for dinner and tastes really good .
Ashley jenkins — January 26, 2019 @ 8:20 AM Reply
It’s a good receipt but I must be doing something wrong. It comes out oily. Is there a way to prevent this from happening… I have to same trouble with my Alfredo sauce
-
Chungah @ Damn Delicious — January 26, 2019 @ 9:05 AM Reply
Did you drain the excess fat from the bacon?
Karen — November 14, 2018 @ 4:34 PM Reply
I made this tonight and it was great. I used Gluten Free Barilla Spaghetti, which is very good and I always have in. The only mistake I made was that I cut back too much on the cream cheese and h&h because I used less pasta and shrimp for just my husband and me. My mistake! Next time I will fix that.
-
Jana @ Damn Delicious — November 14, 2018 @ 7:36 PM Reply
Glad to hear you liked it!
Jessica — October 28, 2017 @ 1:53 PM Reply
The is delicious!! But is not carbonara. This is Alfredo with peas and bacon. Authentic carbonara uses egg yolks, Parmesan and no cream. Regardless, the recipe is very tasty and definitely a keeper. There were no leftovers!
kristen — March 2, 2017 @ 11:26 AM Reply
Made this last night and everyone went crazy over it! My three little ones all had second helpings and promptly asked me to make it again another night. Thanks for the great recipe!
CharleneG — February 19, 2017 @ 12:08 PM Reply
I made this recipe at the first of this week and it got rave reviews! My husband is a shrimp carbonara fanatic and he declared it one of the best he’s tasted, and I have to agree with him. It even reheats beautifully and that was a big surprise! The only things I did different was I used pancetta instead of bacon (I never have bacon in the house but I always have pancetta! Go figure!) and I doubled the garlic. This recipe is definitely on my make again list!
Laura — January 28, 2017 @ 2:15 PM Reply
LOVED the recipe, I added sliced mushrooms as well:)
Devon — November 7, 2016 @ 7:37 AM Reply
This dish is amazing! My kids aren’t huge shrimp fans but they totally loved this! Thanks for the great recipe.
Shelly R. — June 27, 2016 @ 8:33 PM Reply
Recipe was delicious!! Added high quality shrimp, applewood smoked thick-cut bacon, and extra half and half cream. Family clamored for more!!
Naomi — June 4, 2016 @ 3:53 PM Reply
I made this tonight, it was easier than I thought. Thanks!!!
-
NMK — September 2, 2022 @ 3:33 AM Reply
I made this tonight for my son and I. It was delicious and so simple to make. I usually only like shrimp if it’s fried, but it was so tasty with this sauce and bacon. It was also super easy to make. I used evaporated milk instead of half and half because I didn’t have any half and half. I will definitely be making this again. When my son says”that was really good” then I know it’s a hit because he’s like a food critic, lol!
Jennifer — April 21, 2016 @ 12:44 PM Reply
Ugh, I’m so sad. I really wanted to like this but I must have done something wrong. I halved the recipe for my husband and I since I didn’t think leftovers would reheat particularly well. It seemed kinda gummy. Perhaps I needed more half and half? This is my first fail out of dozens of your recipes, so I’m going to chalk it up to a chef error haha. I want to try your regular carbonara next!
-
Chungah — April 21, 2016 @ 5:10 PM Reply
Oh no – what a bummer! Yes, halving the recipe will only result in 2 tablespoons cream cheese and 2 tablespoons half and half, which just isn’t enough. But you can always add more half and half as needed until the desired consistency is reached. Hope that helps!
Frances — February 18, 2016 @ 3:05 PM Reply
That looks so yummy. I can’t wait to try it! Carbonara has always been one of my favourite pastas. Can’t go wrong with bacon and shrimp! And the cream cheese—what a clever substitute for eggs that are usually found in a carbonara!
Eloisa — February 17, 2016 @ 8:20 PM Reply
Made this recipe tonight (minus peas) and loved it!!! really easy and damn delicious!!!
Joshua Hampton — February 16, 2016 @ 5:59 AM Reply
Cream cheese! What a clever shortcut to making cream sauce. This shrimp carbonara is totally fabulous.
Kirsten Dohmen — February 15, 2016 @ 6:13 PM Reply
Tried this tonight, perfect comfort food for a gloomy day! Rich and creamy, with the bacon giving a salty crunch! I’ll definitely do this one again – thanks!
Jennifer — February 15, 2016 @ 5:37 PM Reply
The photographs in this post are amazing. And here’s another dish I can’t wait to try! Thanks for sharing.
Pepper Dasnee — February 15, 2016 @ 4:29 PM Reply
Now I’m craving for carbonara! I need to make this 🙂 Thank you!
Susan Gosser — February 15, 2016 @ 12:55 PM Reply
This looks positively decadent and delicious! Will be trying this very, very soon – like this week!
meigancam01 — February 15, 2016 @ 10:41 AM Reply
This looks absolutely delicious..Great way to start week.!!
Thanks for sharing such amazing recipe!!
