Description
Seafood Carbonara is a creamy and comforting pasta dish that combines the classic velvety carbonara sauce made from egg yolks and Parmesan cheese with tender, sautéed fresh seafood like shrimp, scallops, and calamari. Ready in under 30 minutes, this quick and easy recipe delivers indulgent, restaurant-quality flavors with a fresh seaside twist, perfect for busy weeknights or impressing guests with minimal effort.
Ingredients
Pasta
- Spaghetti or linguine – 12 oz
Seafood
- Mixed seafood (shrimp, scallops, calamari) – 1 lb total
Sauce
- Egg yolks – 4 large
- Parmesan cheese, grated – 1 cup
Other Ingredients
- Garlic cloves, minced – 2
- Olive oil – 2 tbsp
- Black pepper, freshly cracked – to taste
- Salt – to taste (for pasta water and seasoning)
- Fresh parsley, chopped – 2 tbsp for garnish
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package instructions. Before draining, reserve one cup of the pasta cooking water for the sauce.
- Sauté the Seafood: In a large skillet over medium heat, heat olive oil. Add minced garlic and cook until fragrant, about 30 seconds. Add the mixed seafood and cook gently for 3 to 5 minutes until just opaque and tender. Season lightly with salt and freshly cracked black pepper. Avoid overcooking to maintain tenderness.
- Mix the Carbonara Sauce: In a bowl, whisk together the egg yolks and grated Parmesan cheese until smooth and creamy. This mixture will form the silky sauce when combined with hot pasta and pasta water.
- Combine Pasta and Seafood: Add the drained pasta directly into the skillet with the seafood over low heat. Remove the pan from heat and immediately pour in the egg yolk and cheese mixture. Toss continuously and quickly to coat every strand of pasta without scrambling the eggs. Gradually add reserved pasta water a little at a time to loosen the sauce to your desired creaminess.
- Final Touches: Finish the dish with a generous crack of black pepper and sprinkle with fresh chopped parsley. Serve immediately while warm to enjoy the full richness and flavor.
Notes
- Use fresh or high-quality thawed seafood for the best flavor and texture.
- Remove the pan from heat before adding the egg mixture to prevent scrambling.
- Reserve pasta water is essential to achieve the perfect creamy consistency without cream.
- Whisk eggs and cheese thoroughly to avoid lumps in the sauce.
- Avoid using cream to keep the authentic light and rich texture of classic carbonara.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 220 mg