Ingredients for 15 Minute Shrimp Carbonara Fettuccine
- 1 pound fettuccine
- 1 cup frozen peas
- 1 pound peeled and deveined shrimp
- 1/2 cup grated Parmesan cheese
- 0 half and half cream
- 0 bacon bits
- 0 garlic salt
- black pepper to taste
- 2 tablespoons butter
- 4 large egg yolks
- 1/4 cup heavy cream
- salt to taste
- 1/2 cup reserved pasta water
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How to Make 15 Minute Shrimp Carbonara Fettuccine
- Bring a large pot of salted water to a boil. Add 1 pound fettuccine and cook according to package directions, about 8-10 minutes. Add 1 cup frozen peas during the last 2 minutes of cooking.
- While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of peeled and deveined shrimp and cook until pink and opaque, about 3-5 minutes per side. Remove shrimp from skillet and set aside.
- Drain the pasta and peas, reserving about 1/2 cup of pasta water. Immediately return the pasta and peas to the pot.
- Add the cooked shrimp to the pasta. In a separate bowl, whisk together 4 large egg yolks, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, salt, and pepper to taste.
- Gradually pour the egg yolk mixture into the pasta, stirring constantly to create a creamy sauce. If the sauce is too thick, add a little pasta water at a time until desired consistency is reached.
- Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
13g
Fat
31g
Carbs
15g
