Seafood Carbonara Recipes

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SEAFOOD CARBONARA



Seafood carbonara image

Seafood carbonara is a first course inspired by the classic spaghetti alla carbonara. Instead of pancetta, a sauce of salmon, swordfish and tuna is used.

Provided by GialloZafferano

Categories     First Courses

Time 45m

Number Of Ingredients 12

Spaghetti 11 oz
Tuna 3 ½ oz
Swordfish 3 ½ oz
Salmon 3 ½ oz
Egg yolks 6
Parmigiano Reggiano DOP cheese ½ cup
White wine ¼ cup
Garlic 1 clove
Thyme 6 sprigs
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

Steps:

  • To prepare the seafood carbonara , start by heating the water for the pasta and salting it as soon as it comes to a boil. Meanwhile, separate the eggs. You'll need 6 yolks 1 for this recipe. Pour into a bowl and add the grated Parmigiano Reggiano cheese 2 , pepper, salt, and thyme leaves 3 .
  • Beat with a whisk 4 , then dilute with a little of the pasta cooking water 5 . Make sure there are no bones in the salmon and remove the skin from the swordfish 6 ,
  • then cut the tuna 7 , salmon 8 , and swordfish 9 into cubes around 1 inch (2.5 cm) in size.
  • By this point the water should be at a boil 10 . Toss in the pasta and undercook it by a couple of minutes. In the meantime, heat a little oil in a pan, and add the whole peeled garlic clove. Once the sauce is hot, add the fish cubes 11 and fry over high heat for around 1 minute. Remove the garlic 12 ,
  • add the white wine 13 and let it simmer. Once the alcohol has evaporated, remove the fish cubes with a skimmer 14 , set aside, and lower the heat. Once the pasta is al dente, take a ladleful of water 15 and pour it into the pan,
  • drain the spaghetti, and add that too 16 . Thicken for around 1 minute, stirring continuously 17 to release the starches from the pasta, adding some cooking water if necessary. Pour in the egg yolk mixture 18
  • and the fish cubes 19 . Stir well and add a little more water from the pasta if necessary 20 . Your seafood carbonara is ready. Plate it up while still piping hot and garnish with grated cheese and pepper to taste 21 .

SHRIMP CARBONARA



Shrimp Carbonara image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

2 cups small-diced pancetta
1/2 cup all-purpose flour
2 quarts whole milk
1 cup grated Parmesan
Kosher salt
Freshly ground white pepper
Kosher salt
1 1/2 pounds pappardelle
2 tablespoons grapeseed oil, plus more if necessary
30 extra-jumbo (16/20) shrimp, peeled and deveined
Freshly ground black pepper
2 lemons
2 tablespoons unsalted butter
2 cups English peas
2 tablespoons chopped fresh parsley
6 egg yolks, optional

Steps:

  • For the carbonara base sauce: Put the pancetta in a cold saute pan and then put it over medium-high heat. When the fat starts to melt, stir the pancetta once in a while so it doesn't burn in the pan. Allow the pancetta to cook in the rendered fat until crispy and brown, about 30 minutes. Remove the pancetta pieces to a plate lined with paper towels, saving the fat in the pan.
  • Whisk the flour into the pancetta fat to make a roux and cook for 2 to 3 minutes, stirring so it does not burn. Whisk the milk into the the roux. (Transfer to a large pot if your saute pan is not big enough to hold the sauce.) Allow the sauce to gently simmer for 15 minutes, stirring regularly. Whisk in the Parmesan and season with some salt and pepper. Simmer to melt the cheese, another 2 to 3 minutes. Hold warm for serving.
  • To finish the dish: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, season the shrimp with some salt and pepper. Heat a large saute pan over high heat until it begins to smoke. Add the oil and then, working in batches if necessary, cook the shrimp to get a golden brown sear, 2 to 3 minutes per side. You do not want to overcrowd the pan. Add more oil between batches if necessary. Squeeze the juice of 1 of the lemons over the shrimp, add the butter to the pan and remove from the heat to let the shrimp rest.
  • Bring the carbonara base sauce back up to a simmer. Add the pasta to the sauce and then add the peas and cooked pancetta. Adjust the consistency of the sauce with water if needed.
  • Add the shrimp to the pan with the pasta, toss and then season with some salt and pepper to taste. Add a squeeze of lemon juice from the remaining lemon.
  • To plate, divide the pasta and sauce among 6 bowls and arrange the pasta. Garnish with the parsley.

THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

SHRIMP CARBONARA



Shrimp Carbonara image

Turn your kitchen into the best Italian place in town with this Shrimp Carbonara. In 25 minutes you'll have classic Shrimp Carbonara. Buon appetito!

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

1/2 lb. spaghetti, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup milk
1 tsp. garlic powder
1 tsp. dried Italian seasoning
1 lb. uncooked deveined peeled large shrimp
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
  • Mix cream cheese spread, milk and seasonings until blended. Add shrimp to reserved bacon drippings in skillet; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cream cheese mixture; cook and stir 3 min. or until heated through.
  • Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1000 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 3 g, Protein 27 g

CHICKEN AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Provided by Kitchen Commander

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
3 tablespoons minced garlic, divided
2 tablespoons Italian seasoning
1 pound large shrimp, peeled and deveined
1 (16 ounce) package linguine pasta
8 slices smoked bacon, diced
1 onion, diced
1 ½ cups heavy whipping cream
1 ½ cups grated Parmesan cheese
4 egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Steps:

  • Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
  • Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
  • Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
  • While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  • Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Nutrition Facts : Calories 956.4 calories, Carbohydrate 66.3 g, Cholesterol 407.2 mg, Fat 54 g, Fiber 3.7 g, Protein 50.7 g, SaturatedFat 23.5 g, Sodium 918.3 mg, Sugar 3.8 g

SHRIMP CARBONARA



Shrimp Carbonara image

Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor.

Provided by CHETNEY

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package spaghetti
20 uncooked medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
salt and ground black pepper to taste
1 small onion, minced
2 cloves garlic, minced
1 cup skim milk
¼ cup half-and-half
1 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to pot.
  • While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
  • Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
  • Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 60.5 g, Cholesterol 170.5 mg, Fat 14.1 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 5 g, Sodium 337.8 mg, Sugar 4.9 g

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