Seafood Carbonara Recipes

SHRIMP CARBONARA

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.

SEAFOOD CARBONARA

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

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.

SEAFOOD CARBONARA

Steps:

• On med to high heat add oil and butter to a large frying pan,when butter melts add garlic and saute 2 minutes.
• Add pancetta or pepper bacon to pan,cook on med to high heat 5 minutes.
• Add white cooking wine to pan cover and turn down heat to simmer,about 7 minutes.
• Start cooking Boccatini or thick spagetti according to package,about 10 minutes.
• While waiting for spagetti to get done,in a large bowl,combine eggs,parsley and parmesan cheese,whisk all together.
• Add Shrimp and Scallops to the pancetta and wine mixture,cook 3 minutes,cover and turn off heat.
• When Boccatini or thick spagetti is done,drain and immediately add to egg mixture and toss good.(Hot spagetti will cook egg mixture.
• Add Seafood and pancetta mixture to spagetti mixture in bowl,toss good.
• Add salt and pepper to taste.
• Serve with a salad.