Mama Melrose's Ristorante Italiano Shrimp Carbonara
Mama Melrose's Ristorante Italiano Shrimp Carbonara might be just the main course you are searching for. This recipe makes 8 servings with 680 calories, 41g of protein, and 26g of fat each. For $2.85 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 57 people found this recipe to be delicious and satisfying. A few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of fresh parsley, butter, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by cdkitchen. With a spoonacular score of 68%, this dish is pretty good. Similar recipes are Shrimp Salad Italiano, Shrimp Salad Italiano (lighter ), and Shrimp Carbonara.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 cup finely diced pancetta bacon
1/4 cup butter
4 eggs
2 tablespoons chopped fresh parsley
1 1/2 pound penne pasta
1 teaspoon fresh cracked black peppercorns
2 cups fresh grated Romano cheese
1 1/2 pound shrimp (16/20 count size), peeled, deveined, tail off
2/3 cup whipping cream
1 cup finely diced yellow onion
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Cook the pasta in boiling water until al dente. Drain and set aside. In a bowl, combine the whipping cream and eggs and whisk well until combined. Set aside. Heat the butter in a large skillet over medium heat. Add the pancetta and onions and cook until the onion is transparent and the pancetta is browned. Add the shrimp to the skillet and cook, stirring for 3-4 minutes or until almost cooked (they should just barely be starting to turn pink). Season to taste with the black pepper. Add the drained pasta to the skillet. Stir in the cream mixture and the Romano cheese. Reduce heat to medium-low and continually toss the pasta in the sauce until it thickens and the shrimp is pink and cooked. Divide the pasta between individual pasta bowls. Sprinkle with parsley and serve immediately.
Step by step:
1. Cook the pasta in boiling water until al dente.
2. Drain and set aside. In a bowl, combine the whipping cream and eggs and whisk well until combined. Set aside.
3. Heat the butter in a large skillet over medium heat.
4. Add the pancetta and onions and cook until the onion is transparent and the pancetta is browned.
5. Add the shrimp to the skillet and cook, stirring for 3-4 minutes or until almost cooked (they should just barely be starting to turn pink). Season to taste with the black pepper.
6. Add the drained pasta to the skillet. Stir in the cream mixture and the Romano cheese. Reduce heat to medium-low and continually toss the pasta in the sauce until it thickens and the shrimp is pink and cooked. Divide the pasta between individual pasta bowls. Sprinkle with parsley and serve immediately.
Nutrition Information:
covered percent of daily need
