Description
Creamy Shrimp and Chicken Carbonara
Ingredients
For the Protein:
2 chicken breasts
12 large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
For the Carbonara Sauce:
2 large eggs
1 cup grated Parmesan cheese
1/2 cup heavy cream (optional for extra creaminess)
2 cloves garlic, minced
6 slices of bacon, cooked and chopped
Salt and freshly ground black pepper to taste
For the Pasta:
12 oz spaghetti or linguine
Water and salt for boiling
Garnish:
Chopped fresh parsley
Extra Parmesan cheese
Instructions
Cook the Pasta:
Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
Prepare the Chicken and Shrimp:
Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side until fully cooked. Remove and let it rest before slicing.
In the same skillet, cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside.
Cook the Bacon:
In the same skillet, cook the bacon until crispy. Remove and chop into small pieces. Reserve 1-2 tbsp of bacon grease in the pan.
Prepare the Carbonara Sauce:
In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using).
Slowly add a bit of the reserved pasta water to the egg mixture to temper it, ensuring it doesn’t scramble.
Combine the Ingredients:
Add the minced garlic to the skillet with the bacon grease and sauté until fragrant.
Toss the cooked pasta into the skillet. Remove from heat and pour in the egg mixture, tossing quickly to create a creamy sauce. Add more pasta water if needed for a smooth consistency.
Stir in the cooked bacon and season with salt and black pepper to taste.
Assemble the Dish:
Plate the creamy pasta and top with sliced chicken and cooked shrimp.
Garnish with chopped parsley and extra Parmesan cheese.
Serving Suggestions
Pair with garlic bread or a fresh garden salad.
Serve with a glass of white wine, like Pinot Grigio, for a restaurant-quality experience.
Enjoy this indulgent fusion of creamy carbonara with juicy chicken and shrimp!
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, start boiling your pasta water. While it heats, season and sear the chicken breasts in a large skillet. Once cooked, set them aside to rest. In the same skillet, cook the shrimp and set them aside. Next, cook the bacon until crispy, chop it, and reserve the grease. Your pasta should now be cooking. Whisk the sauce ingredients (eggs, Parmesan, cream) in a bowl. When the pasta is al dente, reserve a cup of its water. Temper the egg mixture by slowly whisking in a few tablespoons of the hot pasta water. Sauté minced garlic in the bacon grease, then toss in the drained pasta. Remove the skillet from heat, pour in the tempered sauce, and toss vigorously to coat. Finally, stir in the bacon, slice the chicken, and arrange everything together.
Serving Suggestions
This rich dish pairs beautifully with light, fresh sides to balance its creaminess. A simple arugula salad with a lemon vinaigrette cuts through the richness. For a classic touch, warm, crusty garlic bread is perfect for scooping up every bit of sauce. Beverage-wise, a crisp white wine like Pinot Grigio or Sauvignon Blanc complements the seafood and cleanses the palate. For a non-alcoholic option, sparkling water with lemon works wonderfully.
How-to Summary
In short: Cook pasta, reserving water. Sear seasoned chicken, then shrimp, in a skillet. Cook and chop bacon. Whisk eggs, Parmesan, and cream. Temper the egg mix with pasta water. Sauté garlic in bacon grease, toss in pasta off heat, and mix with sauce. Combine with bacon, top with sliced chicken and shrimp, garnish, and serve.
Frequently Asked Questions
Can I make this without the heavy cream? Absolutely. Traditional carbonara uses only eggs, cheese, and pasta water. The cream is optional for extra richness, but the sauce will still be creamy without it.
How do I prevent the eggs from scrambling? The key is to remove the skillet from heat before adding the egg mixture and to temper the eggs first by slowly whisking in hot pasta water.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of milk or water to revive the sauce. Microwaving can cause the sauce to break.
Can I use pre-cooked shrimp? Yes, but add them at the very end just to warm through. Cooking them longer will make them rubbery.
Is there a substitute for bacon? Pancetta or guanciale are authentic Italian alternatives. For a different flavor, try diced prosciutto.
Common Mistakes to Avoid
- Adding the egg sauce to the pasta while the skillet is still on the heat, which causes scrambling.
- Not reserving starchy pasta water, which is essential for creating a silky, emulsified sauce.
- Overcooking the shrimp, making them tough and chewy. They cook quickly.
- Using cold grated cheese from the fridge, which can clump. Let it come closer to room temperature.
- Skipping the step of tempering the egg mixture, which raises its temperature gradually and prevents curdling.
Conclusion
This Creamy Shrimp and Chicken Carbonara is a luxurious yet approachable twist on a classic. By mastering the technique of emulsifying the sauce with pasta water and avoiding high heat after adding the eggs, you’ll achieve restaurant-quality results at home. It’s a versatile, crowd-pleasing dish perfect for a special weeknight dinner or entertaining guests. Remember the key tips, don’t rush the sauce, and enjoy creating this delicious fusion meal.