Chicken and Shrimp Carbonara
Chicken and Shrimp a rich pasta meal full of savory, comforting tastes, chicken and shrimp carbonara starts with a silky cream sauce that is enhanced with peas and bacon.
Why this recipe works
Carbonara with chicken and shrimp is substantial and satisfying. For a pleasant little change from the traditional pasta carbonara, which clings to the sauce in every nook and cranny and always delivers a rich, creamy taste, we’ve chosen rotini pasta today. In addition to the juicy shrimp and delicate chicken, we’ve included peas for color and vegetables.
Ingredients you will need
At the conclusion of this page, you may find the printable version with all the measurements, ingredients, and instructions.
Ingredient Info and Substitution Suggestions
- PASTA –You can use any pasta. Although linguini is frequently used with carbonara, we favor rotini. Other well-liked choices are spaghetti or fettuccine.
- BACON –Carbonara is traditionally cooked using pancetta, or salt-cured pork belly, or guanciale, which is Italian cured pork, as you have probably seen. This time, we used bacon, but if you’d prefer, pancetta would work just as well. You should have the bacon cooked in advance if you plan to use it. I always like to prepare my bacon in the oven that way the stovetop is clear for me to focus on the rest of the ingredients
- PARMESAN –Pecorino romano cheese can be used in place of the parmesan cheese, or even a combination of the two.
- PEAS –If you don’t like peas, feel free to use other vegetables instead, such asparagus or mushrooms. You may also leave them out completely, but they provide the dish a lovely splash of color and a little serving of vegetables.
How to Make Chicken and Shrimp Carbonara
To help you visualize how to create this recipe, we’ve included step-by-step images and directions. The printed version of this recipe, which includes measurements and directions at the bottom, can be accessed by clicking on Recipe.
- Prepare pasta as directed on the package. Set aside after draining and rinsing in warm water.
- In a large deep-sided skillet, heat the olive oil until it shimmers over medium-high heat.
- Sauté the minced garlic for one to two minutes. Add prawns and bits of chicken. Add black pepper and garlic salt to taste. Cook until the chicken is no longer pink.
4. Cook for a further two to three minutes after adding the onion to the chicken and shrimp. Transfer the skillet’s contents to a baking sheet and place it aside.
5.Put the skillet back on the stove and heat it to medium-high. Add the chicken base and heavy cream. Mix by whisking.
6.Whisk the eggs in a medium-sized bowl. Gradually pour in the eggs to temper them while whisking the heavy cream in the skillet continuously.
7.Add the parmesan cheese and whisk. Heat to a low boil.
7. Add the parmesan cheese and whisk. Heat to a low boil.
8. Add the reserved chicken and shrimp mixture together with the cooked pasta. To coat, stir. Before serving, add the bacon and peas and heat through.
Frequently Asked Questions & Expert Tips
How do you store leftover chicken and shrimp carbonara?
Keep leftovers in the fridge for up to three days in an airtight container. To prevent them from drying out or becoming rubbery, it is recommended to reheat the chicken and shrimp separately from the other ingredients. In a skillet, cook the noodles and sauce over medium-low heat until well warm. After that, add the shrimp and chicken and reheat through.
Serving Suggestions
In addition to being satisfying on its own, chicken and shrimp carbonara goes nicely with crisp side salad or garlic bread. Serve hot from the skillet, topped with parmesan Parmesan if desired.
Ingredients
- ¾ cup frozen peas
- ½ pound rotini pasta 8 ounces
- 3 Tablespoons chopped cooked bacon about 5 slices
- 10 ounces boneless skinless chicken breast cut into bite sized chunks
- ¾ cup chopped onion
- 10 ounces medium raw shrimp peeled, deveined, tails removed
- ¼ cup grated parmesan cheese
- 2 large eggs
- 1 ½ cups heavy cream
- 2 Tablespoons olive oil
- 1 teaspoon chicken base or chicken bouillon
- garlic salt to taste
- 1 Tablespoon minced garlic
- black pepper to taste
Things You’ll Need
- Large deep sided skillet
- Baking sheet
Before You Begin
- You can use any pasta. Although linguini is frequently used with carbonara, we favor rotini. Other well-liked choices are spaghetti or fettuccine.
- Carbonara is traditionally cooked using pancetta, or salt-cured pork belly, or guanciale, which is Italian cured pork, as you have probably seen. This time, we used bacon, but if you’d prefer, pancetta would work just as well. You should have the bacon cooked in advance if you plan to use it. In order to free up the burner so I can concentrate on the remaining ingredients, I always prefer to cook my bacon in the oven.
- Pecorino romano cheese can be used in place of the parmesan cheese, or even a combination of the two.
- Feel free to use other veggies, such asparagus or mushrooms, in place of the peas. You may also leave them out completely, but they provide the dish a lovely splash of color and a little serving of vegetables.
Instructions
- Prepare pasta as directed on the package. Set aside after draining and rinsing in warm water.
- In a large deep-sided skillet, heat the olive oil until it shimmers over medium-high heat.
- Sauté the minced garlic for one to two minutes. Add prawns and bits of chicken. Add black pepper and garlic salt to taste. Cook until the chicken is no longer pink.
- Cook for a further two to three minutes after adding the onion to the chicken and shrimp. Transfer the skillet’s contents to a baking sheet and place it aside.
- Put the skillet back on the stovetop and heat it to medium-high. Add the chicken base and heavy cream. Mix by whisking.
- Whisk the eggs in a medium-sized bowl. Gradually pour in the eggs to temper them while whisking the heavy cream in the skillet continuously.
- Add the parmesan cheese and whisk. Heat to a low boil.
- Add the reserved chicken and shrimp mixture together with the cooked pasta. To coat, stir. Before serving, add the bacon and peas and heat through.
