Tuesday, November 30, 2010

Shrimp Carbonara

Dan was feeling under the weather today and had to leave work early. What does one feed to a sick person? Ginger ale and soda crackers? How boring! And so sad. I figured something heartier would perk his immune system up faster. 

I've been reading Closet Cooking a lot lately, and the guy loves his shrimp. He's got recipes for Thai Lemon Shrimp, Shrimp Scampi, Shrimp Po' Boys...just to name a few. He also had a great recipe for Shrimp Carbonara, and I just happened to have all the ingredients to make it. Shrimp has a lot of protein in it, right? And I'm pretty sure I read somewhere that carbohydrates do a body good.

The dish came together super quickly and was amazingly delicious. The shrimp was plump and tender, and while I didn't have any linguine, spaghetti worked wonderfully with the creamy, cheesy sauce. Dan gobbled down a heaping bowlful before crawling back onto the couch for a nap. He's looking better already!

Shrimp Carbonara (Adapted from Closet Cooking's Recipe)

- 1/2 box of linguine (or spaghetti)
- 4 slices bacon
- 1 lb shrimp, peeled/de-veined
- 1 clove garlic, chopped
- 1 egg yolk
- 2 tbsp heavy cream
- 1 cup grated Parmesan
- 1 tbsp parsley, chopped

(1) Start cooking the pasta.
(2) In a medium-sized pan, cook the bacon. Set bacon aside and get rid of all but 1 tbsp of the bacon grease.
(3) Add shrimp and garlic to the bacon pan, saute until just cooked.
(4) In a separate bowl, mix yolk, parmesan, and heavy cream. Season with salt/pepper to taste.
(5) Drain pasta, then add it to the pan. Toss until shrimp and pasta are well-combined.
(6) When sizzling sounds stop, pour egg/cheese mixture into the pan. Toss until pasta is well-coated.
(7) Serve with parsley sprinkled on top.


Anonymous said...

You left out some of the ingredients that appear later in the recipe. How many eggs? How much heavy cream?

Tina said...

Hey, thanks for pointing that out! Recipe has been updated.