Home Recipes Creamy Shrimp Carbonara

Creamy Shrimp Carbonara

Need an elegant yet quick and easy dinner idea? Look no further than this shrimp carbonara!

It’s packed with flavor, needs only 6 ingredients (plus seasonings), and it’s ready in about 30 minutes. 

Creamy shrimp carbonara with bacon and parmesan cheese
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Every bite is deliciously creamy, salty, and indulgent. It has shrimp, bacon, parmesan, garlic, and pasta in a silky egg sauce. What more could you ask for? 

Shrimp carbonara is fancy enough to impress for date night or dinner parties. But it’s simple enough to eat on a regular weekday. 

Ingredients for Shrimp Carbonara

  • Pasta – Spaghetti or linguine are the most popular choices for carbonara. But fettuccine will work in a pinch! 
  • Shrimp – Use fresh or frozen shrimp that has been peeled and deveined. It should be gray and uncooked. Pre-cooked shrimp will turn rubbery in this recipe. 
  • Bacon – It’s not carbonara without bacon! Use thick-cut bacon for the best results. 
  • Garlic – The perfect aromatic for tons of delicious flavor! 
  • Eggs – You need 3 whole eggs and 1 egg yolk for this recipe. The eggs make the bulk of the sauce. And the yolk makes it extra rich and creamy. 
  • Parmesan Cheese – Parmesan adds a salty, nutty kick that’s truly divine. 
  • Herbs and Seasonings – Salt and black pepper are all you need. However, fresh parsley and red pepper flakes add so much flavor.
Homemade creamy spaghetti carbonara with parsley, shrimp and bacon

How To Make Shrimp Carbonara

1. Prep your ingredients and cook the spaghetti. Gather and measure all your ingredients. 

Bring a pot of water to a boil. Salt it, add your spaghetti, and cook it until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside. 

2. Cook the bacon, garlic, and shrimp. While the pasta is cooking, add the chopped bacon to a skillet over medium heat. Cook it until it’s nice and crispy. 

When ready, remove it with a slotted spoon and let it sit on a paper towel-lined plate. Then, add the minced garlic to the skillet with the bacon fat. Saute the garlic until fragrant and add in the shrimp. 

Cook the shrimp until it just turns pink. Then, remove the shrimp, leaving as much garlic in the pan as possible.  Set the shrimp aside. 

3. Prepare the egg mixture. Add the eggs, egg yolk, parmesan cheese, salt, and pepper to a mixing bowl. Whisk until combined, like you’re making scrambled eggs. Set it aside. 

4. Add the pasta to the skillet. Set the temperature to low and add the spaghetti to the skillet. Toss to combine it with the garlic. 

5. Make the carbonara sauce. Gradually pour the egg mixture over the spaghetti in the skillet. Stir continuously, so the egg mixture coats all of the pasta. It will start to cook and thicken. 

Add the reserved pasta water as necessary to make the sauce really creamy. Be careful not to overcook the eggs or they will start to scramble. 

6. Add the bacon and shrimp to the pasta. Gently toss together, so the sauce coats everything. Cook just long enough to warm the bacon and shrimp back up. 

7. Serve and enjoy! Plate the carbonara and garnish it with red pepper flakes and fresh parsley. Bon appetit! 

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Pasta shrimp carbonara with creamy sauce and bacon bits in a bowl

Recipe Tips and Tricks

  • Room-temperature eggs are a must. This helps them incorporate into the sauce easily, so you can enjoy an extra creamy sauce. 
  • Don’t overcook the shrimp! They’re ready when they turn pink. Overcooked shrimp are very rubbery and unappetizing. 
  • Get fancy with your bacon. Pancetta or guanciale are delicious and add some extra richness. They’re definitely worth the extra money! 
  • Prep for success. The French call this “mise en place” or “to put in place.” This means you won’t have to stop mid-recipe to chop or whisk something. And this recipe goes quickly. 
  • Don’t skip the pasta water. This helps bring the sauce together. Make sure the water is still warm. 
  • Be extra cheesy! Don’t skimp on the Parmesan if you like a salty, extra-creamy sauce. Add as much as your heart desires. 

How To Store 

If you have leftover shrimp carbonara, here’s how to keep it fresh:

To Store: Place any leftovers into an air-tight container. Store in the refrigerator for up to 2 days. Shrimp carbonara does not freeze well. 

To Reheat: Reheat in a skillet on the stovetop. If the sauce is too thick, you can add a splash of milk to thin it out. The microwave will work in a pinch but don’t overcook the shrimp!

More Pasta Recipes

Easy Pasta Carbonara

Creamy Cajun Chicken Pasta

Easy, Healthy Greek Pasta Salad

Bruschetta Chicken Pasta

Gigi Hadid Pasta

Creamy Shrimp Carbonara

Course: DinnerCuisine: Italian


Prep time


Cooking time


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This tasty shrimp carbonara is such a treat! Tender pasta is coated in a delicious, cheesy sauce and tossed with succulent shrimp. You’ll love it!


  • 8 ounces spaghetti or linguine

  • 4 slices raw bacon, chopped

  • 3 cloves garlic, minced

  • 1 pound medium shrimp, peeled and deveined

  • 3 large eggs

  • 1 egg yolk

  • 1 cup grated Parmesan cheese or Pecorino Romano

  • Salt and black pepper, to taste

  • Fresh parsley, chopped for garnish

  • Red pepper flakes for garnish, optional


  • Bring a large pot of water to boil. Salt it, and cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
  • Meanwhile, cook the chopped bacon in a medium skillet over medium heat until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
  • Leave about 1 tablespoon of bacon fat in the skillet. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  • Then, add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside. Leave as much garlic in the skillet as possible.
  • In a mixing bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, salt, and black pepper until well combined.
  • Return the skillet with the garlic to low heat. Add the cooked pasta to the skillet and toss to combine with the garlic.
  • Gradually pour the egg and Parmesan mixture over the pasta, stirring continuously until the sauce thickens and coats the pasta evenly. If the sauce seems too thick, add a little pasta water to loosen it up. Be sure not to cook the eggs too much, or they will scramble.
  • Once the sauce has coated the pasta, add the cooked bacon and shrimp back into the skillet. Gently toss everything together until well combined and heated through.
  • Divide the shrimp carbonara among serving plates. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately. Enjoy
Shrimp Carbonara

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author avatar
Haley van der Ploeg
Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

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