How to Make Chicken and Shrimp Carbonara - A Step-by-Step Guide

Chicken and shrimp carbonara is a delicious and indulgent twist on the classic Italian pasta dish. This recipe combines tender pieces of chicken and succulent shrimp with a creamy and flavorful carbonara sauce, all served over a bed of al dente pasta. The result is a rich and satisfying dish that is perfect for a special occasion or a gourmet weeknight dinner.

The origins of carbonara can be traced back to Italy, where it is thought to have originated in the Lazio region. Traditionall...

Read more

Ingredients

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

Information

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
  • Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
  • Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
  • Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
  • Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
  • Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
  • Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken and shrimp until coated, then serve over linguine.
  • Nutrition

    776 cal.

    • Total Fat: 46g
    • Saturated Fat: 20g
    • Cholesterol: 315mg
    • Sodium: 609mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 3g
    • Protein: 44g
    • Vitamin C: 5mg
    • Calcium: 283mg
    • Iron: 5mg
    • Potassium: 531mg