This Chicken and Shrimp Carbonara is a creamy pasta dish that brings together tender chicken, juicy shrimp, and a rich sauce made with eggs and cheese. It’s deliciously comforting!
When I make this dish, my family can’t get enough! We often joke that there’s never any leftovers. Who wouldn’t want a plate full of creamy goodness? 🍝
This recipe is super easy to whip up. Just cook the pasta, sauté the chicken and shrimp, mix it all together, and enjoy! It’s quick enough for a weeknight dinner.
Key Ingredients & Substitutions
Pasta: Spaghetti or fettuccine works great here. However, if you’re looking for something different, try penne or linguine. These can change the texture but still hold that lovely sauce well!
Bacon/Pancetta: The smoky flavor from bacon or pancetta is key. If you want a lighter option, turkey bacon is a good substitute, or you can skip it entirely for a more wholesome meal.
Shrimp: Fresh shrimp gives a lovely taste, but frozen shrimp works just as well. Just make sure to thaw them properly before cooking. If you’re allergic, feel free to omit it and double the chicken instead!
Heavy Cream: For a lighter version, use half-and-half or whole milk. It won’t be as rich, but it gives a nice creaminess while cutting down the calories a bit.
Parmesan Cheese: Freshly grated cheese melts better than pre-grated. If you don’t have Parmesan, Pecorino Romano can be used for an interesting twist, just remember it’s saltier!
How Do I Get the Sauce Creamy Without Scrambling the Eggs?
Getting that creamy carbonara sauce without ending up with scrambled eggs can be tricky! Here’s how you can achieve it smoothly:
- Always remove the skillet from the heat before adding the cream and egg mixture. This prevents the eggs from cooking too fast.
- Whisk the cream and eggs well before adding to the pasta. This ensures they blend nicely.
- When you add the egg mixture, do it slowly while tossing the pasta quickly. Use reserved pasta water to control the thickness of your sauce.
Remember, practice makes perfect! Don’t rush, and you’ll find the right balance for smooth and creamy carbonara.
How to Make Chicken and Shrimp Carbonara
Ingredients You’ll Need:
For the Carbonara:
- 8 oz spaghetti or fettuccine
- 1 cup cooked chicken, diced
- 1 cup shrimp, peeled and deveined
- 4 oz bacon or pancetta, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 large eggs
- Salt and pepper to taste
- Fresh parsley or Italian seasoning for garnish
How Much Time Will You Need?
This delicious Chicken and Shrimp Carbonara takes about 30 minutes from start to finish. It includes 10-15 minutes to prepare the ingredients and another 15 minutes to cook everything to perfection.
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti or fettuccine to the pot and cook according to the package directions, or until it’s just al dente. Once it’s done, reserve 1 cup of the pasta water (this will be used later for your sauce) and then drain the pasta. Set it aside for now.
2. Cooking the Bacon:
In a large skillet, heat over medium heat and add the chopped bacon or pancetta. Cook it until it becomes crispy, then remove it from the skillet using a slotted spoon. Place the cooked bacon on a paper towel to drain any excess grease, but leave the flavorful drippings in the skillet.
3. Sautéing Shrimp and Chicken:
Next, in the same skillet with the bacon drippings, add the minced garlic. Sauté it for about 30 seconds until it’s fragrant. Then, add the peeled and deveined shrimp along with the diced cooked chicken. Cook everything together for about 3-4 minutes, or until the shrimp turns pink and is cooked through.
4. Preparing the Cream Sauce:
While the shrimp and chicken are cooking, grab a separate bowl and whisk together the heavy cream, eggs, and grated Parmesan cheese. Don’t forget to season this mixture with a little salt and pepper for extra flavor.
5. Combining All Ingredients:
Once the shrimp is cooked, add the drained pasta directly into the skillet. Next, pour the creamy egg mixture over the pasta. Toss everything together quickly, adding reserved pasta water a little at a time until the sauce reaches your desired creaminess. You want it to be smooth but not too watery!
6. Serving Up:
Your Chicken and Shrimp Carbonara is almost ready! Sprinkle the crispy bacon on top, and garnish with fresh parsley or Italian seasoning for a touch of color and flavor. Serve this hearty dish immediately, and enjoy every delicious bite!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti and fettuccine are great choices, you can use any pasta you like, such as linguine or penne. Just make sure to adjust the cooking time according to the package directions for the pasta you choose.
How Can I Substitute the Bacon or Pancetta?
If you want to make this dish lighter or turkey-friendly, you can use turkey bacon or omit the bacon altogether. For a vegetarian option, try sautéing mushrooms for a similar umami flavor without the meat!
What if I Don’t Have Heavy Cream?
No problem! You can use half-and-half or whole milk as a substitute, but your sauce will be lighter and less creamy. For a richer texture, consider adding a bit of cream cheese or a combination of milk and butter to achieve a similar richness!
How to Store Leftovers?
Store any leftover Chicken and Shrimp Carbonara in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to the pan to loosen the sauce, and warm gently on the stove for the best texture!
