shrimp and chicken carbonara recipe

Written ByJenny Smyth Posted on
shrimp and chicken carbonara recipe
Jump to Recipe Jump to Video Print Recipe

The Best shrimp and chicken carbonara recipe

I’m so excited to share with you my family’s favorite shrimp and chicken carbonara recipe. This dish is a staple in our household, and for good reason – it’s easy to make, packed with protein, and tastes amazing. I first discovered this recipe on a food blog years ago, and it quickly became a regular in our meal rotation.

My kids love helping me prepare the ingredients, and they always get excited when they see the finished dish on the table. As an Italian-American cuisine enthusiast, I appreciate the simplicity of this recipe. The combination of succulent shrimp, chicken breast, and pasta in a rich, creamy sauce is a match made in heaven.

Plus, it’s incredibly versatile – I like to serve it with a side salad or roasted vegetables for a well-rounded meal. One of the reasons I adore this recipe is that it’s relatively quick to prepare. On busy weeknights, I can have this dish ready in under 30 minutes.

And because it’s so satisfying, my family doesn’t even notice that we’re eating healthier than usual! But what really sets this recipe apart is the technique involved. By using a combination of heavy cream, parmesan cheese, and eggs, we achieve a silky smooth sauce that coats every bite of pasta perfectly.

It’s truly decadent without feeling too indulgent. I’ve also found that this recipe works beautifully for special occasions or everyday meals alike. Whether we’re celebrating a birthday or just need a comforting dinner after a long day, shrimp and chicken carbonara never fails to impress.

Shrimp and Chicken Carbonara

Shrimp and Chicken Carbonara

4.5 from 1148 votes

A creamy, indulgent carbonara featuring tender chicken and succulent shrimp. This one-pan pasta dish is quick enough for a weeknight yet impressive for company.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pasta and Protein

12 oz spaghetti or fettuccine
8 oz boneless skinless chicken breast, thinly sliced
8 oz raw shrimp, peeled and deveined
2 tbsp olive oil
Salt and black pepper to taste

For the Carbonara Sauce

4 large egg yolks
1 cup freshly grated Parmesan cheese
4 oz pancetta or guanciale, diced
3 cloves garlic, minced
1/2 cup reserved pasta water (plus more if needed)
2 tbsp unsalted butter
2 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally.
3Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
4While the pasta cooks, season the sliced chicken and shrimp with salt and black pepper.
5Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6Add the chicken and cook without stirring for 2 minutes, then flip and cook another 2 minutes until golden brown and cooked through.
7Transfer to a plate.
8In the same skillet, add the remaining 1 tablespoon olive oil and the diced pancetta.
9Cook over medium heat, stirring occasionally, for 4 to 5 minutes until the pancetta is crispy and the fat is rendered.
10Add the minced garlic and cook for 30 seconds until fragrant, then add the shrimp and cook for 1 to 2 minutes per side until pink and opaque.
11Return the cooked chicken to the skillet and toss to combine.
12In a small bowl, whisk together the egg yolks and grated Parmesan cheese until smooth.
13Reduce the heat under the skillet to low, then add the drained pasta and 1/2 cup of the reserved pasta water.
14Toss everything together with tongs for about 1 minute until the pasta is well coated and hot.
15Remove the skillet from the heat and immediately pour the egg yolk mixture over the pasta, tossing vigorously with tongs to create a creamy sauce.
16If the sauce seems too thick, add more reserved pasta water 1 tablespoon at a time until it reaches a silky consistency.
17Add the butter and toss until melted and incorporated.
18Taste and adjust seasoning with salt and black pepper if needed.
19Garnish with chopped fresh parsley, if using, and serve immediately while hot and creamy.

🔧Equipment

Large pot
Large skillet or sauté pan
Colander
Mixing bowl
Whisk
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 285mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 35g

📝Notes

For best results, use freshly grated Parmesan and work quickly when adding the egg mixture to avoid scrambling. Reserve more pasta water than you think you need, as it helps loosen the sauce. If you prefer a richer flavor, substitute pancetta with guanciale.

Watch Video Of How Shrimp and Chicken Carbonara Works

One of my favorite things about this recipe is how well it stores – leftovers keep perfectly in an airtight container in the fridge for up to 3 days. Reheating it on busy mornings is as simple as tossing everything together with some additional cream if needed.

When serving at gatherings or parties, consider presenting it buffet-style with all fixings (including crusty bread!) on hand for guests to customize their own plates.

❓ Frequently Asked Questions About Shrimp and Chicken Carbonara

Q1: What type of pasta should I use for this recipe?

I recommend using spaghetti or fettuccine for this recipe – both work beautifully with the creamy sauce.

Q2: Can I substitute the shrimp with other seafood options?

Sure! You can swap out the shrimp for scallops or mussels if you prefer.

Q3: How do I prevent the eggs from scrambling in the sauce?

To avoid scrambled eggs, make sure to temper them by slowly adding the warm sauce to the eggs while constantly stirring.

Q4: Can I make this recipe ahead of time?

While it’s best served immediately after preparation, you can cook the pasta and store it separately from the sauce in an airtight container for up to 24 hours.

Q5: What’s the nutritional value of this dish?

This recipe is relatively low-calorie considering its richness – approximately 500 calories per serving.

Similar Posts