Ingredients for Nymphadora's Shrimp Carbonara
- 4 ounces bacon, chopped
- Shallot
- Large Shrimp
- White Wine
- Garlic Cloves
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- Linguine
- Romano Cheese
- Whipping Cream
- Freshly ground black pepper
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How to Make Nymphadora's Shrimp Carbonara
- Chop 4 ounces of bacon into small bits. Cook in a large non-stick skillet over medium-high heat for approximately 5 minutes, or until nearly crispy. Add 1 pound of thawed shrimp and cook until pink and opaque (about 3-5 minutes).
- Remove bacon and shrimp from the pan and set aside. Leave any rendered bacon grease in the pan.
- Add 1 tablespoon of olive oil to the pan. Sauté 1/2 cup of finely chopped shallots, 2 cloves of minced garlic, and 1 cup of sliced mushrooms in the remaining bacon grease for 2-3 minutes, until softened. Add 1/4 cup of dry white wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
- Pour in 1 cup of heavy cream and simmer for 2-3 minutes, or until slightly thickened. Stir in the cooked bacon and shrimp. Add 1/2 cup of grated Parmesan cheese and stir until melted and creamy.
- Add 1 pound of cooked pasta (preferably spaghetti or linguine) to the pan and toss to coat. Season generously with freshly ground black pepper to taste. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
10g
Fat
139g
Carbs
14g
